breaking in the Le Creuset

Well hi, friends. Sorry I’ve been a bad blogger this week. I’ve just needed a little bit of a break and I didn’t feel like I had anything interesting to say over the last few days!

Last night, I christened the glorious and lovely Le Creuset Dutch oven that you all talked me into getting a few weeks ago; on the menu were some delicious country ribs drowned in a homemade barbecue sauce. Nick and I barely spoke to each other while chowing down on the yumminess, so I’m pretty sure that implies that they were a success.

Nick got the pork ribs on sale the other day, so when I searched for recipes, I limited my search to ones that included ribs, and wouldn’t require buying lots of other ingredients. I’m looking forward to making different dishes in the future, but I’m sure we’ll try this one again sometime, too, because the result was fabulous.

Below is the recipe I found at Just Dutch Oven Recipes, for which we ended up already having most of the other ingredients.

Country Ribs

1 c Sweet red wine
1/2 c Chili sauce
1/3 c Vinegar
1/4 c Honey
2 tb Soy sauce
1 tb Worcestershire sauce
2 ts Salt
2 ts Dry mustard
1 ts Horseradish
1 ts Red pepper sauce
1/2 ts Ground pepper
1/2 ts Paprika
3 tb Vegetable oil
3 lb Pork country-style ribs

Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350′. Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour. Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl. Strain sauce; skim off fat. Pour sauce over ribs.

Because I’m a nerd, I made Nick take a picture as I was getting ready to put the ribs into the oven. It’s par for the course when you live with me. (Oh, please ignore my terribly messy hair and the mess on the sink. Do you like my apron? It makes me feel fancy.)

The Dutch oven is pretty heavy and I’m a klutz (I could just see myself dropping that thing on the first go-round), so I made Nick take it out of the oven for me when the timer went off. Check out that action shot. Go, Nick, go!

And, the final result. Yummmm.

Mission: Break In Le Creuset Dutch Oven… accomplished! What should we try next?

comments

  1. WOW that looks delicious. I'm going to try that recipe – we got a dutch over for my bridal shower (in August 2008) and it has yet to be used because I have no idea what to actually cook in it (nver mind that I actually registered for it and wanted a dutch oven). Plus the recipe doesn't have anything crazy in it – I hate when I see recipes that look good but call for stuff I just don't have and it ends up to be one super expensive dinner!

  2. Yum! Those look delicious. I love my Le Creuset dutch oven and have found it to be wonderful for making soups, stews, pot roasts, and other winter-y meals. I haven't quite figured out how to transition it to spring so the ribs might be the thing. Also good for making risotto!

  3. Oh, how I love our Le Cruset (we splurged on the 7.25 qt thanks to some awesome gift certificates from the wedding). We've used it for so many things: soups, chili, risottos, braising, stews, and making our own French fries.

    The best part about them, in my opinion? No matter how covered in cooking detritus they end up, they always clean up perfectly.

  4. Yum! It's 8:30am and now I'm hungry for ribs. Enjoy the dutch oven — we LOVE ours! :)

    p.s. your cookies were a hit. I had about 10 people tell me they were the best choco chip cookies they ever had.

  5. I am putting this recipe in my to-make file! My husband LOVES ribs and I've never made them for him. I think he'd pee his pants if I surprised him with this.

  6. @marie – YUM! I think I'll try that next :) When the recipe just tells you to bake something with no temperature specified, what do you usually use? 350?

    @M and C – that is awesome! I've heard the same thing, but I can't take credit for that recipe. No wonder it's making the rounds, though!

  7. Aw, your le creuset matches the apron and the decor! Love it.

  8. looks amazing! You should try beef short ribs or beef bourguignon.
    I need to get myself a le creuset, but I rarely have the 3-4 hours at home that it takes to cook whatever you make in it!

  9. 350 is usually a good guess if the recipe doesn't specify, I think. Yum. I think I might make the recipe this weekend too…it's got me hungry now!

  10. Was looking for a rib recipe to break in my Le Creuset as well – your post was a perfect fit! They are in the oven right now and the house smells delish! Thanks so much for sharing!

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