Braised Boneless Ribeyes with Seasonal Vegetables in Le Creuset Braiser

Begin by preheating your oven to 325°F (163°C). Season the boneless ribeyes generously with salt and pepper on both sides.

Heat olive oil in a Le Creuset braiser over medium-high heat. Once the oil is hot, sear the ribeyes for about 4 minutes on each side until they develop a rich brown crust.

Remove the ribeyes from the braiser and set them aside on a plate. In the same braiser, add chopped onions and cook until they are translucent, about 3 minutes.

Add minced garlic and cook for an additional minute until fragrant. Pour in the beef broth and red wine, scraping the bottom of the pan to release any browned bits.

Return the ribeyes to the braiser and add chopped seasonal vegetables such as carrots, zucchini, and bell peppers around the meat.

Cover the braiser with its lid and transfer it to the preheated oven. Braise the ribeyes for 1 hour, or until they are fork-tender.

Once done, remove the braiser from the oven and let it rest for 10 minutes before serving. Serve the ribeyes with the braised vegetables and spoon some of the cooking liquid over the top for added flavor.