• If a web search for the answer to your cast iron cookware question has brought you directly to this forum, the information you seek may be covered in one of the many reference topics featured on the main website.

    Quick Links: · Main Website · How to Identify Unmarked Pans · All About Cleaning & Seasoning · Reproductions & Counterfeits · Commonly-Used Terms

  • Threads in this Recipe File forum should begin with an actual, typed (by you) recipe including ingredients, quantities, and detailed instructions.
    If a recipe copied from another source, credit should be given to that source. Readers may feel free to reply with comments or ask questions about the recipe in the thread. If viewing a recipe makes you think of one you wish to share, please start a new thread with it. Requests for recipes or for cooking help, and postings about other cooking subjects should be made in the Cooking In Cast Iron forum.

Short ribs

W

W. Hilditch

Active member
4/2 2 lbs beef short ribs. Salt & pepper all sides.

Preheat DO with a trivet (so the ribs don't swim) in a 450° oven. No lid.

Add ribs bone side down for 20 min. then bone side up for 10 min. Without opening door turn the oven down to 325° for an hour or a little more until tender.

To cover up the beef flavor throw in an onion or whatever when you turn bone side up.

Plan B: Dry rub BBQ low & slow for 2+ hours.

Hilditch
 
Don't have a trivet for your #8 Griswold Dutch oven? Fortunately I forgot what I paid for mine. Lodge makes 8" trivets that will fit most #8's and larger. Amazon $11. I use a seasoned one in my Dutch oven and another one under any skillet larger that a #10 as a heat defuser for more even heating. Yup, it cracked, but still works.

Hilditch
 
You must log in or register to reply here.
Back
Top