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3 lb bone-in short ribs

1 tsp kosher salt

½ tsp freshly ground black pepper

2 Tbsp olive oil

2 large yellow onions, sliced thinly

8 cloves of garlic, minced

½ tsp ground cumin

¼ c soy sauce

¼ c honey

2 Tbsp red wine vinegar

3 c beef broth

3 carrots, peeled and cut into large pieces

2 parsnips, peeled and cut into large piece

1 c dried plums

½ lb small baby potatoes

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1. Preheat the oven to 350°. Remove the short ribs from the fridge and let them come to room temperature for 1 hour. Season the short ribs with the kosher salt and ground black pepper.

2. Heat a 6-qt Dutch oven over medium heat. Pour the 2 Tbsp of olive into the pan. Sear the short ribs in the Dutch oven until all sides are browned—this should take about 3–4 minutes per side. Use tongs to remove the short ribs onto a large plate.

3. Add the sliced onions to the same pot and cook over medium-low heat for 10 minutes until the onions begin to caramelize and brown. Add the minced garlic and ground cumin to the pot and use a wooden spoon to combine. Next, add the soy sauce, honey and red wine vinegar to the pot and cook for another 3 minutes, letting the honey caramelize.

4. Pour the beef broth into the pot and stir to combine. Place the short ribs back into the Dutch oven, pouring any drippings from the meat into the pot as well. Cover the pot with the lid and place in the oven for 2½ hours.

   Add the carrots, parsnips, dried plums and baby potatoes to the Dutch oven, tucking them down into the pot. Place the lid back on and cook for another 30 minutes. Remove the lid and cook for another 30 minutes, allowing the juices to thicken while they boil.

5. Serve the braised short ribs with the cooked root vegetables and plenty of the sauce.

Tags: american, beef, braise, crateandbarrel, dinner, dutch-oven, main, one-pot, winter