Monday, October 21, 2013

Taste Buds: Braised Short Ribs

I am still working on my cookbook and to be frank I don’t know if it will ever be or feel finished. I am always trying new things. Cooking to me feels so organic and I feel like I am still working on finessing certain recipes. To top it off my photography skills are always getting better, and my older photos from years ago now seem flat, I want to retake them all. But then I look at how much work that would all be (a billion hours) and how much free time I have (not that much) and I think that this cookbook will never get finished. So I am still working on it and hopefully someday it will be a beautiful perfect book I can put on my shelf and pass down to my kids. Until then all my recipes are here on my blog.


I’ve had a slight obsession with Short Ribs for some time. It all started at my new favorite local spot the Westside Tavern, a restaurant near our house. You see they offered them as a special one day and I was feeling pretty frisky. On a whim tried them. Normally I like to go to a restaurant and order the same thing every time. I then know it will be good and I know I will like it. But for some reason this time I decided to try something new. Ahhhhhh it was so super tasty and I went back again and again until it was no longer a special there. It was a very sad day when that happened. Since then they have turned into an obsession. I have ordered them everywhere I see them on the menu, no matter what restaurant I am at.

Yesterday I stopped at the fancy grocery store near our house. I wanted to pick up some Buckwheat flour, I am gearing up to try some savory crepes in the near future, and while I was there I walked around to see if anything peeked my interest. I found some purple carrots which I have never had before. So I picked them up deciding to try a colorful carrot medley. And then in the meat department I saw short ribs… of course I will just try to make my own.


So this past weekend I researched recipes and I started cooking. I had low expectations of them coming out fabulous the first time. Sometimes it takes a while to reach perfection. BUT OH MY GOODNESS people, they were so super delicious. This may just be a new weekly recipe for a while. Remember I am obsessed with Short Ribs. I served mine with a side of mashed potatoes, which went perfect with the super-rich gravy. And of course our colorful carrot medley. It was simply divine!

For the Meat
6 short ribs – bone in (about 2 pounds)
1 teaspoon salt
1 teaspoon ground pepper
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Sage

For the Pot
2 tablespoons vegetable oil
1 onion rough chopped
3 stalks celery, rough chopped
3 carrots, rough chopped
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Sage
Salt and pepper to taste
2 cups beef stock

For the Gravy
1 tablespoon corn starch

1. Preheat oven to 350 degrees
2. Season meat with salt, pepper, oregano, rosemary and sage.
3. Heat in a dutch oven vegetable oil over medium heat. Brown ribs on all sides in batches making sure not to crowd the pan. Set meat aside.
4. Pour out most of vegetable oil, leaving just a light coating on the bottom. Add in onions, celery, carrots, oregano, rosemary, sage and salt and pepper. Cook for about 10 minutes until vegetables are slightly browned.
5. Add beef stock and bring to a boil.
6. Place ribs on top of vegetables, cover and bake for about 2 hours until the ribs easily pull away from the bone.
7. Remove ribs from the pot and cover to keep warm. Strain out vegetables and return broth to the pan. Skim off fat from top of broth and discard fat.
8. Mix corn starch in a small bowl with just enough cold water to combine. This is called a slurry, the general rule is one part corn starch two parts water. So if you use one tablespoon of cornstarch you need roughly two tablespoons of water to make a slurry. Blend the cornstarch and water until smooth and then slowly pour corn starch mix into broth in the pan whisking vigorously. Reduce over medium heat until thick.
9. Serve ribs over mashed potatoes with gravy.

Makes 3-4 servings

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