or maybe I should say…Jumping on the “meatwagon!”
FAIR WARNING: Vegetarians you may want to avert your eyes now!
I finally decided to tackle beef short ribs. The universe seemed to be calling to me to cook them, as I kept seeing them being prepared on TV and on blogs lately.
They always seemed so fancy and maybe just a tad bit hard to cook but I am here to announce – they are delicious and easy, I don’t know why I waited so long!
Behold the lovely subject….(cue “angel music”)
I broke out the “special occasion” bacon fat and got these beauties browning in a hot pan.
Next up was the “mire poix” of veggies. (celery, onion, carrots) Don’t judge me -I used shredded carrots!
Now it was time to put the meat back in for its long slow braise!
Two and half hours later, I took an immersion blender to the pot of yummy goodness and behold…
A life changing meal…
Braised beef short ribs with roasted cauliflower and carrots
I was cooking for two but still ended up with more than enough sauce, you could double the meat and not anything else and still have enough sauce for 4.
2lbs +/- (4 ribs) Beef short ribs, bone in
Plenty of salt and pepper to taste
2 Tbsp bacon fat or fat of choice that can withstand high heat.
1 cup each, finely diced onion, carrot, celery
2-3 cloves garlic finely minced
1 dried bay leaf
1/4 tsp ground cinnamon
1/2 tsp ground cumin
3-4 springs of fresh thyme
1 can ( 6oz) tomato paste
1 cup unsweetened apple juice
1-2 cups of water
2 Tbsp Worcestershire sauce
Coat the ribs in salt/pepper and brown patiently on each side in the hot fat. Remove meat, set aside and turn heat down. Add onions, celery and carrots to pan and cook down for a few mins. Add the garlic and cook a few mins more. Be careful not to burn garlic. Add the dried spices and the fresh thyme. Add the tomato paste. Stir and kinda “toast” everything for a few minutes. De-glaze pan with the apple juice and Worcestershire sauce. Add the meat back in – nestle it among the liquid and veggies. Add enough water until liquid and veggies are about a 1/4″ under the top level of meat. Cover and bake in 350 degree oven ( preheated) for 2 and 1/2 hours.
Remove the meat carefully and set aside for a few minutes, while you discard the thyme springs. Use an immersion blender to blend the remaining liquid and veggies into a thick sauce. Add a little hot water if it needs to be thinned. If you don’t have an immersion blender (why not?!) transfer the pan contents to a blender and carefully blend. Meat can be added back into the pan/sauce and kept warm or reheated after coo0ling and storing.