Having tons of scraps from the Christmas dinner, I made some beef broth with the chain of the tenderloins and froze it for a night when I wanted to take something cheap and make it great. Short ribs fit the bill just fine. Slow and low is the way to go if you want this inexpensive piece of meat to just fall off the bone (no knife necessary).
After defrosting the broth and skimming the top, I quickly browned each side of the ribs in an enameled cast iron pot (2-3 minutes total). Then added the braising liquid, 2 chopped cloves of garlic, and a bag of dried porcini mushrooms, some salt & pepper. Bring to a simmer and then cover and into the oven at 250 for an hour. Reduce the heat to 200 and cook for another 2-3 hours. Served with roasted rosemary potatoes and baby arugula in a fresh lemon vinaigrette. The ribs will be fork tender and luscious, complemented well with a nice acidic Loire Valley red wine.
Transformations
1 day ago
|