Foodie fridays: slow cooked short ribs
Thoughts.
Boy, we sure do have a lot of those little suckers.
We would say on an average day that we manage to produce a minimum of at least 1,000,000 thoughts.
Sometimes more.
Sometimes less.
Some thoughts are witty and amusing, while others are a little haphazard if you know what we mean.
Could you imagine what a million thoughts would like listed on a giant white board?
Yikes.
Could you imagine what your mother would think if she read those thoughts?
Gasp.
All we have to say is thank goodness for inner monologues.
However, we did have one completely brilliant thought last Saturday afternoon that we need to share with you. Our beloved Kitties took on the Oklahoma Sooners in a friendly game of college football. Well, friendly may be a far stretch considering the two teams almost mauled each other before the game even started.
Anyways, we knew this rivalry match was going to be heated, bloody, and basically an all out fight to the finish. We figured in order to watch this game, Mr. B and we would need to eat something that would stick to our ribs.
Our thought process went something like this:
Pigskin.
Large men.
Linebacker.
Thick necks.
Cows have thick necks.
Meat.
Could a cow be a meat-head?
Steak.
No.
Something juicy.
Slowly cooked.
Juices.
Ribs?
Ah…yes, short ribs.
It’s memorable how fast the brain works. Within a minute, we knew what kind of short ribs we wanted to make. We are a huge fan of Tyler Florence and have made many of his culinary recipes. But the one recipe we haven’t attempted is the short ribs. It wasn’t that we were scared of this recipe, but more the fact that we didn’t have the time to commit to something for three hours.
Since a typical college football game is four hours long, we knew this recipe would keep us busy in case the Kitties didn’t play well. Sure enough, we were right. The first half of the game we were neck and neck, but then, everything fell apart. The wheels came off and the Kitties just couldn’t hold on. We lost, badly.
After the game, the only thing Mr. B and we could do was dive into a huge dutch oven of warm, fall-off-the-bone short ribs.
We would list our thoughts about the game on a whiteboard, but we are a lady.
Slow Cooked Short Ribs
(adapted from Tyler Florence)
Serves 6
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients:
3 tablespoons olive oil
4 pounds of sexy short ribs
1 medium yellow onion, chopped
2 carrots, peeled and chopped
1 large tomato, quartered
3 ribs celery, roughly chopped
6 garlic cloves
1/4 bunch fresh thyme
1 1/2 cups red wine
2 cups beef stock (preferably the low-soduim kind)
3 tablespoons flat leaf parsley, chopped
Directions:
Preheat over to 350 degrees.
Drizzle a Dutch oven with olive oil and heat to medium-high heat. Salt and pepper the short ribs. Brown on all sides. Don’t cook all the way through and then set aside when finished.
Place onion, garlic, celery, carrot, and tomato into a food processor. Pulse until smooth.
Turn Dutch oven again to medium-high heat. Add a 3 tablespoons of olive oil and add thyme to infuse oil. Next add vegetable pulp and season with salt and pepper. Cook for about 10 minutes. Add red wine and beef stock, and bring to a boil. Place short ribs into Dutch oven and nestle them into the liquid. Make sure the liquid covers the meat. Put lid on and place and place in the oven and braise for 2 1/2 to 3 hours.
When ribs are tender, remove ribs and place on a plate. Top with parsley and enjoy!
Conclusion: Conclude your culinary journey with slow-cooked short ribs, a savory delight that promises to satisfy even the most discerning palate with its tender and flavorful appeal.
