Short-rib Bourguignon

Chef: Christian Nesbitt

The Smokepot is a game-changer for outdoor cooking and beyond. This 6QT Dutch oven does it all, just like the OGs, but we’ve upgraded it for the modern pitmaster. Built with two precision-fit cast iron grates, it’s designed for over-the-top cooking and smoking on a charcoal barbecue. Let your ingredients catch those rich, smoky vibes before braising them in the sauce below. And it’s not just for the grill – the Smokepot works perfectly in any standard indoor oven, on stoves, and even induction cooktops. Durable, versatile, and built for serious flavour.

 

Ingredients

  1. 4 beef short ribs 
  2. 1 white onion (or 2 shallots) 
  3. 1/2 jar of silver-skin onions
  4. 3 bay leaves
  5. A bundle of thyme (tie it up, don’t toss it loose like we do!)
  6. 300g bacon lardons
  7. 500ml beef stock
  8. Red wine (as much as you like—you’re the boss) 
  9. 500g chestnut mushrooms