Our local mid town Hispanic Market had an ad in the mid town paper with short ribs on sale....cheap. 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|