|Prepping veggies for the Marty Nation Short Ribs|
If you know me, you know I'm a huge fan of cooking but I'm not a fan of the clean up that comes afterwards. This is one of the main reasons I love cooking with cast iron. A quick scrub and a rinse and you're on your way to making something delicious! Lodge Cast Iron has a new cookbook out by the name of Cast Iron Nation. It's a super comprehensive collection of gorgeous recipes from soups and desserts to main events and sides all made with an array of Lodge Cast Iron products.
****You have a chance to win a 12-inch lodge skillet and the Cast Iron Nation cookbook from right here on Bite and Booze - details at the bottom of the post****
Flipping though the Cast Iron Nation cookbook, I noticed a pretty intense recipe for beef short ribs. I happened to have some delicious grass fed beef short ribs from Indie Plate in my refrigerator and my trusty Lodge Cast Iron Dutch oven, so I decided to try out Marty Nation's Short Ribs (pg.144). Indie Plate is such a great resource for Baton Rouge. Put simply, they connect farmers to consumers through an online farm-to-table grocery delivery service.
|Marty Nation's Short Ribs from the |
Lodge Cast Iron Nation Cookbook
While this recipe is a bit time consuming, it comes out very much like a traditional beef stew, and the local, fresh beef really put this dish over the top. I wanted something creamy to go along with the bold flavors of the short ribs, so I also served up an easy whipped cauliflower dish.
Marty Nation's Short Ribs
5 lbs beef short ribs, cut into 2.5" lengths
Salt and freshly ground black pepper
2 tbsp. canola or other vegetable oil that can withstand high temperature
1 cup chopped yellow onions
1/2 cup chopped carrots
3/4 cup chopped celery
2 tbsp. tomato paste
2 tbsp. unbleached all-purpose flour
1 cup hearty red wine
1 1/2 cup beef stock
6 medium russet or Yukon Gold potatoes, peeled and halved
3-4 medium yellow onions, quartered
4 large carrots cut in to 1.5" pieces
1/2 lb green beans, trimmed and cut into 2" lengths
1 cup green peas
- Preheat the oven to 375º.
- Season the short ribs with salt and pepper on both sides. Heat the oil in a Lodge 7 quart cast iron Dutch oven over high heat until very hot. In batches, add the short ribs in a single layer, and sear until golden brown on both sides. Remove the ribs from the pan, and pour off and discard all but 2 tablespoons of fat.
- Add the chopped onions, carrots and celery to the Dutch oven, and cook over low heat, stirring occasionally until tender and translucent, 15-20 minutes. Add the tomato paste, stir, and reduce until darkened, about 4 minutes. Add the flour, and stir until fully combined with the vegetable mixture; cook another 3-4 minutes, stirring occasionally.
- Add the wine, scraping up any brown bits on the bottom of the pot. Reduce the wine over medium heat by three-quarters, then add the short ribs, pour the stock over the ribs, and simmer over low heat until the liquid is reduced again by three-quarters, about another 15 minutes. Place in the oven, and roast, uncovered, until the short ribs seem to be about 80% done, 1-1 1/2 hours. Add the potatoes, quartered onions, and carrot pieces to the pot. Return to the oven, uncovered, and cook until the vegetables and short ribs are tender. Add the green beans and peas, and cook until they are tender, another 5-10 minutes.
- Remove the pot from the oven. Transfer the meat (which should be so tender that it's falling off the bone) to the center of a large platter, and surround it with the vegetables. If the sauce seems too thin, reduce it over high heat on top of the stove. Another way to thicken it would be to purée the chopped vegetable in it using an immersion blender. Pour some of the reduced sauce over the mean on the platter and serve the remainder in a pitcher at the table for anyone who desires extra sauce.
1 head of cauliflower
2 tbsp. half and half or heavy cream
1 tbsp. butter
2 sharp cheese
salt and pepper to taste
pinch of Herbs de Provence
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place in a microwave safe bowl with 2 tbsp. of cream and 1 tbsp. of butter.
- Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
- Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.
|Marty Nation's Short Ribs and Whipped Cauliflower|