A little background before I delve into this recipe: about a year ago, my neighbor and I began a journey into the world of grass-fed beef.
We bought our first share of a cow raised by a local farmer (or somewhat local—it’s a four hour drive from where I live, but I am not the one who drives—thanks, Karen!). It’s been an interesting experience so far. The only negative part is the physical storage of all that beautiful beef, especially since my husband Dave is not a big fan of purchasing an additional freezer for our basement. I’m hoping to wear him down soon, especially since grilling weather is on the horizon. But until Dave gets his “a-ha” moment, my neighbor and cow share cohort lets us store some extra cuts in her basement freezer.
We bought our first share of a cow raised by a local farmer (or somewhat local—it’s a four hour drive from where I live, but I am not the one who drives—thanks, Karen!). It’s been an interesting experience so far. The only negative part is the physical storage of all that beautiful beef, especially since my husband Dave is not a big fan of purchasing an additional freezer for our basement. I’m hoping to wear him down soon, especially since grilling weather is on the horizon. But until Dave gets his “a-ha” moment, my neighbor and cow share cohort lets us store some extra cuts in her basement freezer.
Now I am preparing my home for the next delivery of our grass-fed beef. The short ribs, which are the most intimidating part of our cow share, still remained from the previous delivery until about three days ago.
And why are short ribs intimidating? For two reasons: 1. the entire cut is really, really big, about 7 pounds of dead weight that require me to, as my Pilates instructor would say, “engage my core” in order to carry it and not hurt my back; and 2. they are really, really fatty in all the wrongs places (with a naked eye it looks like pure fat attached to bones—where’s the beef?). Oh, I know that some of you who are short ribs fans are probably booing me right now. But ordering short ribs in a nice restaurant and cooking them in your kitchen are two very different things.
Being the crafty gal that I am I decided to braised the crap out of these suckers. Four hours later, I let them cool off so I could remove most of the rendered fat. And two hours after that, we all ate like kings.
Short ribs, I have conquered thee.
Now if I can only talk my way into getting a piece of cow tongue. That would be a real challenge!
RECIPE FOR BRAISED SHORT RIBS
Since I had no idea how to braise these short ribs, I decided to perform the kitchen sink method: I ransacked my kitchen and threw into the pot everything my hands touched. Aw, don’t get picky on me now…
Since I had no idea how to braise these short ribs, I decided to perform the kitchen sink method: I ransacked my kitchen and threw into the pot everything my hands touched. Aw, don’t get picky on me now…
Ingredients
5-7 pounds of short ribs
3 small carrots
1 large yellow onions
2 celery stalks
1 whole head of garlic
1 28oz can of diced tomatoes
1 bottle of red wine (I used a nice cabernet)
4 cups of chicken broth
2 cups of water
4 stalks fresh thyme
1 tablespoon dried oregano
2 bay leaves
salt and pepper to taste
3 small carrots
1 large yellow onions
2 celery stalks
1 whole head of garlic
1 28oz can of diced tomatoes
1 bottle of red wine (I used a nice cabernet)
4 cups of chicken broth
2 cups of water
4 stalks fresh thyme
1 tablespoon dried oregano
2 bay leaves
salt and pepper to taste
First, brown each piece to get rid of some of the fat in a large pot. Set aside.
Dice one large onion, three carrots, and 2 celery stalks. Crushed a whole head of garlic. After sautéing these ingredients in the melted fat left in the pot, Add the bottle of red wine, chicken broth, another two cups of water, and the spices (thyme, oregano, bay leaves, salt, and pepper). Bring to boil and add short ribs. Reduce heat to simmer and slow cook for 4 hours. Let it cool so the fat rises to the top and solidifies. Remove rendered fat.
Preheat oven to broil. Remove short ribs and place in casserole dishes. Broil short ribs for 3 to 5 minutes. Remove from oven and add sauce. Add fresh thyme for garnish and serve immediately.
Serve with mashed potatoes.