Isn't she lovely? I have wanted a nice Dutch Oven for a very long time, but always had a hard time justifying the price. Most of my pans are older than all of my children so I finally bit the bullet and invested in a Staub dutch oven. I love that it has self basting small spikes that keeps everything moist while cooking and I LOVE this saffron color!
I was going to share this recipe with you, but after making it last night, I won't. I never realized how much fat is in short ribs. So much so that I couldn't eat them. blech!
Instead I will leave you with my friend Miriam's yummy braised recipe
Braised Chicken legs
8 Chicken Legs (she used thighs) I removed the skin
1T bacon fat or olive oil
White wine (1/2 c)
Chicken broth (1 can)
Lemon thyme or lemon verbena
Sear the chicken with bacon fat or oil, remove the chicken from the pot then cook onions and garlic for a few minutes. Deglaze the pot with white wine then add the broth, put the chicken back in. Add the seasoning and bring it all to a boil, then put the pot into a 350 degree oven for approximately an hour or until chicken is falling off the bone.