Serves 6

Ingredients

• 5 to 6 lbs of short rib beef
• Salt & pepper to taste
• 2 tablespoons of olive oil
• 4 cups of liquid (veal, beef, chicken or water)
• 2 cups of red wine
• 4 carrots cut in medium dice
• 2 onions cut in medium dice
• Bay leaf
• Fresh thyme

Procedure

1. Season the ribs with salt and pepper. In "La Cocotte", heat the oil until just smoking. Sear the ribs on all sides. Remove the meat and add liquid, wine, carrots, onions, bay leaves and thyme. Raise heat and bring to a boil. Scrape the bottom to deglaze. Season with salt pepper. Add meat back to pan. Cover "La Cocotte" and cook in the oven until tender for 2 to 2 ½ hours.
2. Remove the ribs and place on a platter. Cover with foil to keep warm. There should be about 4 cups of braising liquid left. Skim as much fat as possible from the top and place "La Cocotte" over high heat. Bring to boil and reduce by one third.
3. Return the meat to the pot into the braising liquid. Bring to a boil and taste. Season with salt and pepper.
4. Garnish with vegetables, mashed potatoes or lentils.

Recipe created exclusively for Staub by Dominique Tougne of Bistro 110. Reprinted with permission from Staub.