Bonus points for the easiest/tastiest!
How about a good bottle of bubbly? ![[dance.gif]](/uploads/db3686/original/2X/2/2bfbfd2412c59f8ef9e397c9f26453d6583a8aae.gif "dance"){kind=small}
Here’s how I go about it (I won’t bother with quantities cause I believe it’s all subjective depending on your taste):
-I like a blend of carrots, onions, celery, garlic and cilantro. Instead of a rough chop I like to put everything in a food processor and puree until almost liquid. Find that this give a better flavor and texture in the end product.
-In a big ziploc bag or tupperware container mix flour, S & P, cumin, paprika, dried thyme and dried rosemary.
-If necessary, toss in ribs in batches to coat. Place on rack afterwards.
-In a large dutch oven or saucepan, heat vegetable or canola oil and brown the ribs in batches until nice and seared. Place in bowl and cover with foil. Do this in batches if necessary.
-Deglaze the pan with red wine.
-Add the pureed veggies, a couple of bay leaves and a can of crushed tomatoes.
-Add the ribs back in, pouring in any liquids accumulated in the bowl.
-If necessary, add enough beef broth so the liquid just covers the meat.
-At this point, I add a dash of tomato vinegar; which I find gives the finished dish a nice tangy/sweet note.
-Now you can cook on the stovetop over very low heat or put in a preheated 325 F oven for approximately 2.5 - 3 hours.
-Fish out the bay leaves and discard.
-Serve over garlicky mashed potatoes and enjoy.
If you want a little spice, add a dried chipotle pepper (after reconstituting it in warm water) to the veggie blend.
You’ll need:
- short ribs: figure a pound per person; get the cut known as “plate ribs”
- 2 carrots
- 1 large onion
- 3 celery ribs
- 3 garlic cloves
- bottle of red wine (I use cotes du rhone)
- beef stock
- tomato paste
- fresh thyme (about 3-4 sprigs)
- canola oil (or butter)
Dry the ribs well and season with salt. Add oil/butter to a dutch oven or saute pan and brown ribs on all sides.
Remove ribs from pan.
Cut carrots and celery into thick 1 inch pieces and slice onion into long strands. Add all vegetable (add onions after about 5 min. of cooking) to dutch oven or saute pan and brown veges for 8-10 minutes or so. Remove vegetables.
Deglaze the dutch oven/saute pan with the bottle of wine; use a wood spoon to loosen up the caramelized bits of meat and veges and make sure alcohol from wine has evaporated.
You can cook the ribs using the same dutch oven or by using a slow cooker. If you use a dutch oven, put the ribs back into it, then the vegetables, garlic, a few squirts of tomato paste (can use canned or fresh tomatoes instead) and the springs of thyme. Add the stock and make sure there is just enough liquid covering the ribs.
Place dutch oven in the oven and set at 200 and cook for 10-12 hours (I do this overnight); the rib meat should easily fall off the bone when finished.
If you use a slow cooker, follow the same steps as above. Also, be sure to seal the slow cooker with a piece of wax paper along with the top. Set on “low” for 10-12 hours.
When short ribs are ready, remove them from the dutch oven or slow cooker and keep them warm. Reduce the cooking liquid under high heat until it has thickened and check for seasoning.
Serve short ribs with creamy mascarpone polenta or sharp cheddar stone ground grits and some kind of green vegetable i.e. collard greens, haricot verts, etc.
They’ll taste even better if you let them sit overnight.
Sounds like it’s time to give my Creuset a test run!
The title of this thread is a little to sexual for my taste. Perverts.
Love this one. Just don’t puree the chiles. Strain them out before serving.
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