Clay Pot Short Ribs Recipe

Name: Clay Pot Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large short ribs of beef; 1 small celery root, diced; 1/3 cup diced carrot; 1 cup diced onion; salt; freshly cracked pepper; granulated garlic (not powdered); 2 cups Hearty Red Wine; 2 tablespoons Better than Boullion Mushroom; 4 cups good quality beef or chicken stock; 2 tablespoons good quality Balsamic vinegar; 1 1/2 cups frozen pearl onions; 1/4 cup olive oil; 1 cup freshly chopped parsley; 4 sprigs of fresh thyme; 1 teaspoon dried thyme; 2 Bay Leaves (not Bay Laurel but Turkish)

Servings: persons

4 large short ribs of beef
1 small celery root, diced
1/3 cup diced carrot
1 cup diced onion
salt
freshly cracked pepper
granulated garlic (not powdered)
2 cups Hearty Red Wine
2 tablespoons Better than Boullion Mushroom
4 cups good quality beef or chicken stock
2 tablespoons good quality Balsamic vinegar
1 1/2 cups frozen pearl onions
1/4 cup olive oil
1 cup freshly chopped parsley
4 sprigs of fresh thyme
1 teaspoon dried thyme
2 Bay Leaves (not Bay Laurel but Turkish)

1
The day before cooking, liberally season the ribs with pepper, some dried thyme, salt and granulated garlic. Make sure to press this dry rub into the fat and meat. Cover and refrigerate.
2
On the day that your are cooking, remove the ribs from the refrigerator and allow to come to room temperature.
3
Heat the oil in a large pan and without crowding, brown the ribs on all sides. This takes 15 minutes. Remove them to your braising dish, I highly recommend a clay pot bt an enameled cast iron or oven proof casserole with a lid works too. If you don't have that, Goin recommends covering with plastic wrap and then aluminum foil.
4
Add the diced vegetables and scrape up all the brown bits in the pan. De-galze the pan with the red wine and balsamic vinegar.
5
Add the thyme sprigs, bay leaves, stock and mushroom bouillon and bring to a boil.
6
Pour this liquid over the ribs, cover and place in a preheated 400 degree oven. Cook for 3 hours.
7
Remove the ribs from the stock and place in another container. Allow the broth to cool them place everything in the refrigerator overnight.
8
On the day that you are going to enjoy the ribs, remove them from the refrigerator and skim the congealed fat off the top of the sauce.
9
Place the pot on the stove and add the frozen pearl onions. Bring to a simmer. You can remove the meat from the bones and place them in the pot, but don't forget to place the bones in there too. Reheat over a low heat.
10
Adjust seasonings and serve. The sauce is delicious served over Polenta, mashed potatoes or with farro or barley. Either way make sure you have lots of bread to sop up the yummy juices.
11
Goin serves hers on top of chard and with a side or horseradish mixed with creme fraiche, which is also very good.

880

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large short ribs of beef, 1 small celery root, diced, 1/3 cup diced carrot, 1 cup diced onion, and more.

Yes, Clay Pot Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clay Pot Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions