OK, so maybe something called a "pot on fire" isn't your first choice of meals to serve in the springtime. But the inclusion of "overnight" in any recipe makes it one I'm willing to try! Especially if it comes from Andrea Reusing's Cooking in the Moment (Clarkson Potter), our top pick in cookbooks this month.

overnight pot-on-fire

serves 4 to 6

  • 4 pounds bone-in beef short ribs

  • 1 tablespoon plus 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons expeller-pressed vegetable oil

  • 1 cup (about 1 ounce) dried porcini mushrooms

  • 1 large yellow onion, cut into quarters

  • 1 head of garlic, unpeeled, cut in half crosswise

  • 1 bunch (about 12 medium) radishes

  • 2 medium carrots, or 1 bunch baby carrots

  • 1 bunch spring onions, or 1 medium leek

  • Horseradish, mustard, coarse sea salt, and pickles, for serving


Trim the silverskin and any excess fat off the short ribs, and season them with the 1 tablespoon salt and the pepper. Refrigerate for at least 6 hours or overnight.

Preheat the oven to 225°F.

Heat a heavy pot or Dutch oven over medium-high heat, and add the oil. Sear the ribs on all sides until deep golden brown, about 10 minutes. Remove the meat and discard any remaining oil. Put the ribs back in the pot, meat side down. Add enough cold water to cover the ribs by 2 inches (about 3 quarts). Bring the liquid to a simmer and cook, repeatedly skimming off any foam, for 10 to 15 minutes. Add the porcini, onion, garlic, and remaining 1 teaspoon salt. Bring back to a simmer. Tent the meat with a piece of parchment or aluminum foil by placing it on top and then crimping it snugly around the ribs so that the edges nearly meet the liquid. Cover the pot with a tight-fitting lid, transfer it to the oven, and braise for 6 hours.

Trim the radishes, leaving about ¾ inch of green stem. Unless they are very small, cut them in half. Cut the carrots on the diagonal into ½-inch-thick rounds; or, if using baby carrots, peel and trim them, leaving ¾ inch of the green stem. Trim the spring onions or leek and slice into chunks (wash the leek well). One vegetable at a time, blanch in boiling salted water until just tender.

Remove the ribs and strain the broth through a fine-mesh sieve into a saucepan. Skim the fat from the broth; then add the blanched vegetables to the broth and reheat gently. Adjust seasoning and serve the ribs and vegetables in the broth with the accompaniments.

Reprinted with permission from the book Cooking in the Moment by Andrea Reusing.  Copyright © 2010 by Andrea Reusing.  Photographs copyright © 2010.  Published by Clarkson Potter, a division of Random House, Inc. Read our review of this book.

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