Sunday, March 15, 2009

Braised Short Ribs w/ Smashed Red Spuds

Ahh, Sunday dinner...the stuff memories are made of. We utilized the slow cooker as today was a busy day; the annual bike expo, a trip into the city, a plan of another James Bond movie (we're taking them all in order and this is the last Pierce Brosnan edition so we're nearly there) so all in all the slow cooker was just the thing for a fine dinner while we were out and before we enter cinema land...

Anyway, the local natural foods store had grass fed beef short ribs on sale for $4.99 so earlier in the week I ordered 2.5 "long" short ribs for braising. Meaty and good with a high fat content and lot's of connective tissue for gelatinizing the sauce makes for some good eats so here goes...

Braised Short Ribs

2.5 lbs "Long" short ribs
Olive oil
2 Bacon strips, diced
.5 tsp Crushed red pepper
1 Tbl Garlic, minced
1 Onion, large diced
4 Carrots, large diced
2 Celery ribs, large diced
1 C Red wine
2 C Chicken stock
2 Tbl Tomato paste
Springs of fresh herbs, I used mostly thyme and marjoram with some rosemary
1 Tbl Sherry vinegar
A few grinds of black pepper, or to taste

Heat olive oil in a large skillet
Salt the ribs generously
Brown over medium to medium high heat on all sides
Remove browned ribs to slow cooker

Add bacon to the remaining oil and stir until crisp
Add garlic & stir for about 1 minute so it doesn't burn but flavors the lipids
Add mirepoix of onions, carrots and celery and coat with the lipids and cook for a few minutes before adding the red wine

Reduce until the nearly all liquid is gone

Add chicken stock, tomato paste and herbs; stir until paste is dissolved

Reduce by ~ 50% and add to the preheated slow cooker

Cook on low for 6 hours

Remove ribs to a bowl

Skim off the majority of the fat layer

Blend the vegetables, and juices with an immersion blender until relatively smooth

Serve over smashed potatoes or whatever you would like - buttered egg noodles, rice, etc...


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