What if one-pot cooking could be… sultry?
Yes, we went there; the gorgeous balsamic-braised short ribs above require just one piece of cookware: the All-Clad FusionTec Universal Pan. That means fewer dishes to wash, re-season, and all the rest of it.
Do you have a pot with a lid that can go from stovetop (where it can handle even, steady searing and braising thanks to a heavy-duty steel core) and into the oven up to 500 degrees and then to the table? You should, and this one is incredible. It sears beautifully, as you can see in this video, and deglazes wonderfully. It’s also dishwasher safe, which you can’t say about cast-iron!
The FusionTec line is also as pretty as a picture, thanks to durable, natural ceramic and super-strong stainless steel handles. Ahhh.
Need the right recipe to test out your new pretty? These short ribs are up for the job.
First you sear the ribs in your hot pan, then remove them to add a few shallots. Those get a quick sauté, then you deglaze with red wine and balsamic vinegar. Stir in brown sugar and stock, pop those ribs back in, and into the oven it goes. Cook until the meat is fork tender, and serve over creamy polenta. (Take your pick of classic or quick-cooking!) You can use a ladle to scoop out that incredible sauce, but this All-Clad line involves drip-free pouring rims, so you should be in good shape regardless.
The hands-on time when you have cookware (and a recipe) this good? A mere twenty-five minutes. Use that extra time to pour yourself a glass of the wine you’re having with the meal; the cook deserves a splash before supper is ready.
