Fall = short ribs, end of story. Not only are they flavorful and rich, but they can take a ton of seasoning and benefit most from being left alone in an oven. This is the dish to make on cold fall and winter weekends. Yields 4 servings.
- 7-quart dutch oven
- 5 pounds bone-in short ribs
- 1 tablespoon salt
- 1 tablespoon pepper
- 1½ teaspoons red pepper flakes
- 1 large onion
- 2 big parsnips
- 3 star anise
- 4 sticks of cinnamon
- 1 teaspoon cloves
- 6 large garlic cloves
- 1 cup sweet Port
- 4 bay leaves
- 4 big stalks of rosemary
- 1 ounce dried porcini mushrooms
- 750 milliliters bold dry red wine
- 4 cups beef stock
- Preheat an oven to 325°F and arrange the racks so the dutch oven will sit in the middle of the oven.
- Sprinkle the salt, pepper, and red pepper flakes all over the short ribs and rub the seasoning in.
- Working in batches, place the short ribs, fattiest sides down, in the cold dutch oven. Turn the heat to medium-high. Render the fat, about 7 to 8 minutes. Rotate each short rib and cook 2 minutes on each side, including the bone side. Remove the short ribs to a baking sheet and cook the next batch if necessary.
- While the ribs are cooking, cut the onion into a large dice. Quarter the parsnips and cut them using a rolling cut.
- Drain all but 2 tablespoons fat (1 tablespoon if using a cast-iron dutch oven). Add the onion, parsnip, star anise, cinnamon and cloves. Cook over medium-high for 10 minutes, stirring occasionally to prevent burning.
- Add the garlic cloves and cook another 5 minutes.
- Deglaze with the port, scraping up the browned bits.
- Add the bay leaves, rosemary, dried porcinis, wine and stock. Cover, raise the heat to high and bring to a boil.
- Place the dutch oven into the oven and cook for 2½ to 3½ hours. Remove the rosemary stalks and bay leaves before serving.