Monday, September 16, 2013

short ribs

Some short ribs I made today. I picked up 6 short ribs from the store and let them come to room temperature.  I rubbed lightly in canola oil and salted.

  To start I seared them on all sides. I used a cast iron dutch oven to complete this.  I basically turned the beef on all sides until I got a nice brown caramelization going.

After I removed the short ribs from the pan I added a mixture of sliced leeks, garlic, carrots, and celery. I sauteed this combination in the beef fat for a couple of minutes before adding some wine  as well as thyme and rosemary. I let this come to a simmer before adding the meat. 

I tucked all the short ribs amongst the vegetables and set it at 250F for 4 hours.

This is what the contents of the dutch oven looked like after several hours:

The short ribs were tender and delicious with plenty of fatty bits all around.  This is one of my favorite things to do in the fall, the house was filled with the aroma of beef, garlic and herbs. 

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