Sunday, August 5, 2012

Braised short ribs

It was what's for dinner.

Brown 4 lbs of beef short ribs in a cast iron dutch oven.  Remove the ribs, and fry up a quarter pund of bacon, cut into 1" pieces.  Chop an opinion, and add to the bacon and fry until just browning.  Add 1 tbsp of tomato paste and fry another 2 minutes.  Add the ribs, 1 bottle of English Ale, a quarter cup of red wine vinegar, and salt and pepper to taste.

Toss in a 350° oven for two hours, until the meat is falling off the bones.

Remove the ribs and defat.  This is easier if you cool the mixture down (say, in an ice water bath in the sink) and refrigerate overnight - the fat will congral on the surface and you'll just scrape it off.

Remove the ribs and reduce the braise sauce by around half.  Serve on grits or mashed potatoes, with freshly baked bread.

Yeah, I guess you could do some sort of vegetation, if you want to.  Hey, did I mention the bacon?

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