Woah, it has been a long time since I have posted anything. Winter months are difficult to find local products. Like I said, there are only so many sweet potatoes I can eat! But now Spring is full in effect and I couldn't be more excited about local berries, tomatoes, and meats!
I wanted to make a special comfort food dinner and was able to snag some short ribs. I remember a fine dining restaurant I worked in made short ribs when they were available. They were packed with flavor and melted in your mouth. When I went to the meat case there were no short ribs to be found. However, I was always told in culinary school and from chefs to make friends with your butcher. So I asked my friendly butcher if he had any and he was able to cut me some right then and there!
Short ribs is to beef as spare ribs are to pork, but much more tender. Short ribs are also a relatively inexpensive cut of meat as well. Mine were $5.99lb, Grass-fed, and best of all LOCAL! I think back to the restaurant and say "Wow, we charged about $28 for an order that had two ribs, mashed potatoes, and vegetables" So here is an easy braised short rib recipe
Serves 2 with leftovers for lunch the next day
2 1/2lb short ribs, bone in
1T steak seasoning (I use Borsari)
2T vegetable or canola oil*
1c onion, medium diced
1/2c celery, medium diced
1c tomatoes, seeded and diced**
3 cloves garlic, sliced
2T Worcestershire sauce
2bay leaves
1/2 red wine vinegar or a medium bodied red wine***
1quart beef broth****
Salt and Pepper to taste
*Do not use olive oil, you need to get your pan smoking hot...olive oil doesn't like it
**I used local fresh tomatoes, but if you can't find good tomatoes, used a no salt added canned
***If it is a yucky wine, you will have yucky short ribs...
****Always use low sodium broths, take control of the salt level!
Season short ribs with steak seasoning. Pat into the meat with your hands. In a large pot, heat oil until very hot. Sear ribs and turn until a brown crust forms on all sides of the rib (Crust is crucial. Don't worry, you aren't trying to cook the meat, only searing it). Remove from pan. Add your celery, onion, and carrots (It's called mirepoix "Mear pwa"-use it and sound smart) and cook until slightly tender. Add garlic, tomato, vinegar (or wine), Worcestershire sauce, and bay leaves. Add short ribs back to the pot on top of the veggie mixture. Pour enough beef broth to slightly cover the ribs. Simmer for 2 1/2 hours.
