A perfect meal. Basically browned ribs then braised in a combination of vegetables, wine and herbs. At the end, the braising liquid is blended into a gravy. I like the technique, as it delivers both on taste and texture.
I got the idea from Bon Appetite, but simplified the process and ingredients to what I had.
I also served this with kale that had been boiled in salt water until tender, then sautéed in capers and garlic. The same I guess could be done with any green.
Garlic smashed taters was the starch of choice.
6 lbs of short ribs
1 tbl salt
1 tbl pepper
1 tbl sage
.25 cup flour
.5 cup olive oil
3 cups chopped onions
2 cups shredded carrots
8 smashed garlic cloves
1 cup tomato puree
2 cups red wine
2 cups meat broth
Sprinkle ribs with salt/pepper/sage mixture.
Brown ribs. To this add onion and carrots. Saute. Add garlic, saute. Add rest of ingredients, and cook in oven at 350 for 3 hrs with top on.
Remove ribs, use immersion blender to puree sauce.
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2 comments:
The left-overs had folks at work stopping by my office to ask what I was eating. The smell was incredible. There was no fighting over the scraps though...I licked the plate clean.
The twist using 1/4 cup of catsup instead of puree with halving most of the other ingredients was amazing over risotto. This was more of a rib special meal- the other more of a sauce special. I love them both and could eat both one night after another.
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