I had a thought on beef short ribs the other day. Sweet + savory + spicy. So off to the kitchen I went.

That short rib thing my wife digs

  • salt + peppered the short ribs liberally on all sides then seared them in my dutch oven on all sides to for a descent crust.
    *I prefer to use my dutch oven for searing because of the obvious cast iron benefits to searing as well as the high sides to cut down on the splatter.
  • removed the ribs and wiped out the dutch oven.
  • sautéed up a mirepoix w a couple of cloves of garlic
  • added a tblsp or so of tomato paste and a couple of bay leaves
  • cup or so of dry red wine (I used a dão I had laying around)
  • most of a cup of chicken stock
  • put the ribs back into the dutch oven and into the oven at 300o for about 4hrs

meanwile...

  • diced poblano peppers
  • diced onion
  • corn that I cut off some leftover cobs sautéed it all up in a bit of olive oil salt & pepper
  • added tblsp or more or agave nectar deglazed the whole deal w some OJ

When the ribs were done I took the stock on the bottom of the dutch oven and strained it, skimmed the grease as best I could then added a ladle of some beef stock I made the day before and salt & pepper.

Then I whisked in a bit of flour to give it a bit of body.

2 ribs on the plate, a little gravy, spooned on some corn/poblano mixture. YEAH!

I had the rest of the dão with dinner.

 

Beef Short Ribs

I had a thought on beef short ribs the other day. Sweet + savory + spicy. So off to the kitchen I went.

That short rib thing my wife digs

  • salt + peppered the short ribs liberally on all sides then seared them in my dutch oven on all sides to for a descent crust.
    *I prefer to use my dutch oven for searing because of the obvious cast iron benefits to searing as well as the high sides to cut down on the splatter.
  • removed the ribs and wiped out the dutch oven.
  • sautéed up a mirepoix w a couple of cloves of garlic
  • added a tblsp or so of tomato paste and a couple of bay leaves
  • cup or so of dry red wine (I used a dão I had laying around)
  • most of a cup of chicken stock
  • put the ribs back into the dutch oven and into the oven at 300o for about 4hrs

meanwile...

  • diced poblano peppers
  • diced onion
  • corn that I cut off some leftover cobs sautéed it all up in a bit of olive oil salt & pepper
  • added tblsp or more or agave nectar deglazed the whole deal w some OJ

When the ribs were done I took the stock on the bottom of the dutch oven and strained it, skimmed the grease as best I could then added a ladle of some beef stock I made the day before and salt & pepper.

Then I whisked in a bit of flour to give it a bit of body.

2 ribs on the plate, a little gravy, spooned on some corn/poblano mixture. YEAH!

I had the rest of the dão with dinner.

Wednesday, October 9, 2013

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