Sunday, February 20, 2011
Sunday Dinner: Braised Short Ribs
My open cookbook plus the newly cleaned, chopped leeks and celery.
Seeing as how I've been doing gobs of cooking lately, I really had planned to start this new feature several weeks ago (since around October), but since I'm sorta slow to get things done we'll be starting my Sunday Dinner posts now.
And, now is a great time. Why? Because on Wednesday night I made the most awesome thing ever, and for the first time.
Remember how I raved about Mad Hungry, the cookbook I've been pouring over since December? Well I made the short ribs recipe this week and Oh. My. Good. GOD! It is literally one of the best things I've eaten/cooked/seen in the entirety of my life.
This would be especially good for a weekend meal, because you need to let the meat marinate for at least six hours and then cook for 2 1/2 to 3 hours. The result is so tempting, though, that when I finished cooking this at 1 a.m. Thursday morning (after we'd finished dinner several hours before) I immediately knew I had to have some. HUBS and I then proceeded to share two bowls of the stuff over whole wheat linguine.
If you like to cook, like meat or like yourself, you will need to make this dish. Here we go:
Recipe via Mad Hungry by Lucinda Scala Quinn
thinly slice 1 onion
smash 4 garlic cloves (Or, sprinkle on garlic powder, which is what I did when I thought I was out of garlic)
thinly chop 1 carrot
thinly chop 1 cleaned leek (I'd never cooked one of these before. That bastard was super dirty! I cleaned each leaf twice, washing my hands in between cleanings.)
thinly chop 1 celery stalk
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 cup red wine (I've heard that the general rule is if you'd drink it, you can cook with it.)
1/2 cup soy sauce/tamari
1 tablespoon sugar
1/4 teaspoon fresh ground black pepper (Or good cracked pepper; I used that.)
3 1/2 pounds short ribs
2 to 3 Idaho potatoes, quartered (optional) (I used 1 Yukon Gold and 2 Sweet potatoes. Her recipe says to peel them, but I didn't.)
All the veggies in the pan! The foil after a few hours cooking. I like that it looks like a fairy tale crime scene...Don't judge me.
Now, after you get everything cleaned, chopped and poured, mix all the ingredients except the meat and potatoes in a roughly 9 x 15 roasting pan. Mine is actually a baking pan shaped like a gingerbread man, yours need not be.
Add the meat in one layer and make sure the marinade gets all over the pieces. Cover and let it sit in the fridge for at least six hours, up to overnight. Turn the meat once or twice during that time so that each side gets the marinade goodness. Take the pan out 30 minutes before you plan to cook it.
Put your oven on 400 degrees and cook for one hour. Then, turn the heat down to 350 degrees and cook for another 1 1/2 to 2 hours. If you want potatoes, add those 40 minutes before you finish cooking. I kept mine covered in foil the whole time and it never dried out, but if yours does, feel free to add some water while it's still cooking.
Finished dish? Glorious! Rich! Tasty! Probably shouldn't be eaten at one in the morning! But, oh well!