Our Square Cast Iron Dutch Oven earns its 2-in-1 name in this recipe: braise low and slow in the deep base, then flip the lid over to its griddle side and sear your vegetables to order — no second pan required.
Ingredients
3 lbs bone-in beef short ribs
Salt and black pepper
2 tbsp olive oil
1 onion, sliced
3 carrots, cut into chunks
4 cloves garlic, smashed
2 cups beef broth
1 cup red wine (or extra broth)
2 sprigs fresh thyme
1 zucchini and 1 bell pepper, sliced, for the griddle side
Method
Season the short ribs generously with salt and pepper. Heat the Dutch oven base over medium-high on the stovetop and sear the ribs on all sides, about 8 minutes total. Remove and set aside.
Add the onion and carrots to the same pot and cook for 5 minutes, then add the garlic and cook 1 minute more.
Return the ribs to the pot, pour in the broth and wine, and add the thyme. Bring to a simmer, cover, and transfer to a 325°F (163°C) oven for 2.5 to 3 hours, until the meat is fork-tender.
About 15 minutes before serving, flip the lid over to its griddle side, heat it on the stovetop, and sear the zucchini and bell pepper until charred and tender.
Serve the short ribs and braising vegetables straight from the base, with the seared vegetables from the lid alongside.
The 6-quart capacity comfortably holds this whole recipe with room to spare, and the dual side handles make it easy to carry straight from oven to table.
