This was supposed to have been dinner last week but I just didn't have the energy to make it so I put the meat in the freezer. But then I pulled it back out yesterday. Wouldn't you know it? Today was much warmer than it had been last week. Oh well.
So what we have here are braised short ribs. OK. So there's only one on the plate. One is enough. Normally I start them off on top of the stove and then throw them into the oven for a couple of hours or so. I still started on the stove. Dredged the ribs in flour and browned them in a little olive oil. Added onions, celery and carrots to the pan that the meat had been cooked in. Deglazed the pan with some red wine. All of this then got thrown into the crockpot with some chopped tomato, beef broth, bay leaf, cumin, cardamom, cinnamon. Simmered in the crockpot on low for about seven hours.
Then it all went in the fridge. Why? Short ribs are fatty. Removed it all from the fridge tonight. Removed the fat that had solidified on top. Threw it all into a casserole dish and into the oven for about an hour.
Served up with my usual broccoli and Yukon gold potatoes mashed with a little horseradish in the mix.
Definitely will be repeating this when it becomes cold and wet outside in the coming months. Or maybe I'll just pull this batch out of the freezer as there seems to be room in there once more.
Monday, September 20, 2010