Braised short ribs
You need:
1 Duch oven
Lots of thick cut short ribs.
thyme
summer savory
salt & pepper
beer
several cloves of chopped fresh garlic
worcestershire sauce
indonesian soy sauce
oil
butter
flour
Brown the short ribs thoroughly, a few at a time, in the dutch oven, on the stove top, in oil - then take them out and put them into a bowl.
Deglaze the pot with beer.
Add the short ribs back in.
Add enough beer to almost cover the short ribs
Add lots of thyme and summer savory
Add the garlic
Add several healthy shakes of worcestershire sauce
Add about a tablespoon of Indonesian Soy sauce (optional)
Put the lid on the dutch oven and place in a 350 oven
Cook for about 3 hours
Halfway through, take it out, and mix everything around
When cooking is complete, take the short ribs out of their liquid
Mix together soft butter and flour to form a smooth paste
Add the paste to the sauce and mix together until the paste is well desolved
Cook the sauce on a medium-low heat on the stove top for about 3 minutes to cook the flour.
Meanwhile, make a batch of smashed potatoes, and perhaps some steamed broccoli
Serve, drizzling sauce over the short ribs and potatoes
Feel the love.
4 comments:
I never understood the draw of ribs: messy and not a heck of a lot of meat. But at The Centre we had ribs for our potlucks frequently and I came to like them somewhat. I think it had more to do with the sauce than the actual rib part.
Now that sounds like my kinda ribs recipe right there !
I love short ribs but haven't had them in years and years. That may change this weekend!
There is a wonderful crazy butcher shop in Kensington Market here in Toronto called European Meats - the always have the best short ribs around. I've been making them every week or two through the winter.
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