Tuesday, September 15, 2009

Short Ribs


Foxtrot Freddie and I used to like to go to this charming French Bitro for short ribs. They were a slice of heaven, with their tenderness, warm, mellow taste and smooth burgundy sauce. However, a new chef entered the picture and the short ribs were off the menu. Bummer!
What's a person to do, but to try to get the recipe right them self. After several near misses, I got it right last night. My near misses were a result of following recipes with way too much red wine. Some called for 2 cups, others called for a whole bottle! (I was beginning to feel like Julia Child, a pour for the recipe a pour for me!) Last night I tried something different....
First of all, short ribs are very easy to make.
Short Ribs
5-7 pounds of short ribs.
Sear in olive oil, generously sprinkling on fresh ground pepper and sea salt.
Add:
1/2 cup chopped carrots
1/2 cup coarsely chopped celery
1 teaspoon thyme
3 large onion slices
3 chopped cloves of garlic
Turn heat to medium and allow vegies to cook for 5 minutes.
Add:
1 cup chicken broth
1/2 cup Balsamic vinegar
1/2 cup red wine (Cabernet Savignon)
Cover and braise at 325 for 3 hours.
Remove meat and vegies from pan.
Drain fat.
Reduce liquid if necessary to creamy sauce consistency.
Pour over top of meat.
Serve.
This is a dish to impress! Yummy!!!

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