Short Ribs Forever

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


  1. Preheat an oven to 325°F and arrange the racks so the dutch oven will sit in the middle of the oven.
  2. Sprinkle the salt, pepper, and red pepper flakes all over the short ribs and rub the seasoning in.
  3. 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.
  4. While the ribs are cooking, cut the onion into a large dice. Quarter the parsnips and cut them using a rolling cut.
  5. 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.
  6. Add the garlic cloves and cook another 5 minutes.
  7. Deglaze with the port, scraping up the browned bits.
  8. Add the bay leaves, rosemary, dried porcinis, wine and stock. Cover, raise the heat to high and bring to a boil.
  9. Place the dutch oven into the oven and cook for 2½ to 3½ hours. Remove the rosemary stalks and bay leaves before serving.