Saturday, October 6, 2012

Short Ribs and Mashed Turnips

Our local mid town Hispanic Market had an ad in the mid town paper with short ribs on Never one to pass up a bargain (ask anyone) I stopped after work and picked up 4 pounds of beefy heaven for Sunday dinner. Now, the last time I made these they were fatty and not a lot of meat and just Ok but this time they had a crazy amount of meat and looked great. I have looked up a bunch of recipes including the ultimate recipes but I think I going to settle for a more traditional approach and use my Beef Bourguignon recipe for the greater part.

Tonight I browned the ribs in a bit of their own fat and settled them into the crock pot on a bed of onions for a early morning start. To this I added a few strips of bacon, a few cloves of crushed garlic, some thyme and 3 bay leaves and into the fridge for the night. Tomorrow I shall begin the process with 4 cups of beef broth, a splash of red wine and a long slow cook.

To the rendered fat I added a 1/2 cup of flour and made a nice copper penny colored roux. I set that aside for thickening unless I decide to make a buerre manie instead.  I hope these live up to my expectations but darn they look good.

I will serve this tomorrow over a bed of mashed turnips. I know, sounds so gross to the basic turnip hater but these are great as a mashed spud substitute and they have a very unique clean flavor I love. If it weren't for the sugar spike, spuds are always my first choice but things as they are, I am always looking for a carb substitute and these are crazy good. A few mushrooms added late in the cooking tomorrow and we will have a feast to match our cold snap (the heat is on today).

Finished Short Ribs in a beefy gravy with mushrooms. Delicious but a lot like pot roast and more work. I'll stick to a pot roast next time.

Lean meaty ribs

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