I finally used my dutch oven for the purpose it was (likely) made for: I braised beef short ribs in merlot.
I am still amazed that this piece of kitchen equipment is suited for stove-top use, but that’s kind of that it’s made for.
Meat that is so soft you can break it apart with a fork? Wine-soaked veggies and smashed potatoes? Yes, please.
Bonus: the leftovers are just as good. The beef didn’t dry out in the microwave like I feared it would.
Bonus #2: if you save the sauce, it makes a delicious baked potato topper.
Thanks again for the dutch oven, Gma! You are the best :)
Quick update: I’ve gotten some emails asking about the process. I (loosely) followed the braising directions from my trusty How To Cook Everything, but I’ll be editing this post soon with the how-to’s.