Chitchat and the occasional in-depth analysis about fiber, knitting, spinning, crochet, cooking, feminism, self-image, and a modicum of personal blathering.

Tuesday, November 27, 2012

Beef Short Ribs

Beef Short Ribs are a new thing for me. I never had any idea how to prepare them or how delicious they were until a few months ago, when I ventured into Tonic downtown, and got the poutine, made with homemade cheese sauce and braised short ribs.
Short ribs are a regular on the Penn’s Corner Farmstand meat menu so I decided to try making some. I looked at a few dozen recipes on the internet and then winged it. This is the result of my second try.

Three large pieces of short rib (about three pounds)
One large onion, rough chop
Hot pickled garlic to taste
A couple of bay leaves.
1 ½ cup low salt vegetable broth
1 ½ cup red wine (chianti or burgundy)
Bag frozen mixed vegetables “for soup” (or not-regular old mixed veg works too)
Half a pound whole wheat pasta or egg noodles. (can also be served over potatoes.)
Salt and pepper to taste

In a dutch oven or other large, heavy saucepan, brown the short ribs on both sides. When you turn them over for the first time, add your onion and garlic, and cover.
Once you get a good sear on both sides, add the bay leaves, broth and wine. Add more water if needed to just cover the meat. Cook on medium-low heat until the meat is falling off the bones, at least three hours. (More cooking time gets more flavor out. Really, you probably can’t overcook these.)
Once it's all cooked, pull the meat out of the broth with tongs and set aside to cool. Pour the broth into a bowl or other large container and put it in the refrigerator. There is a lot of fat in short ribs and if you don’t do some kind of separation, it’ll be gross. I tried ladling it off the first time I made this and it was good but too greasy. I don’t have one of those nifty magic pour thingys that separates the grease, so chilling it works well. Make sure you don’t have any bones in the broth, but they’re hard to miss and it’s unlikely anyone would choke on one.
Once the meat is cool enough to handle, remove the bones and as much of the fat and cartilage and connective things as you can get off. Err on the side of leaving a little fat in, though, because the meat is scattered all through the fat. Put it in a container big enough to hold the meat and the broth together and put it in the refrigerator.
Now, go out for pizza.
When you get home, there will be a thick yellow layer of fat on the broth. Take it off and discard it, or save it for science experiments, or for adding to something that needs fat later. Whatever you want to do with it. Pour the remaining broth over the meat and return it to the fridge, using a larger container if necessary. Watch your favorite Drag Queen reality show if it’s on, then go to bed.
Get up in the morning and go to work. When you come home, put the meat and broth into your favorite saucier. Add the bag of frozen vegetables. Heat it up. Salt and pepper to taste.


Cook the pasta or potatoes separately, and when everything is hot, combine and eat. Take out the bay leaves, or give a door prize to the person who finds them. Congratulate yourself for being able to come home and make an incredible dinner in less than a half hour.


Feeds 3-6 people, depending on how hungry they are.

When I came out of work tonight, this song was playing on my google music player. It made me feel like I was in a movie or something.


Terri D. said...


Rozaroni said...

Just one of the many things I miss about my Dad: His short-rib stew.