What’s For Dinner?
Entry 4, January 25, 2012
An Adventure in Short Ribs
Submitted by: Lynn Piette, Full Service Account Executive
“I love to cook and did so in my former life before coming to The Classic Catering People. I never left that passion for food behind and continue to be interested in up and coming food trends. Last winter it seemed everywhere I looked there were articles or recipes featuring short ribs, so I started experimenting. My family was very appreciative of all my attempts at finding the perfect recipe. This past Sunday, which was a cold, dreary, and icy day seemed like a wonderful opportunity to make this ultimate comfort food.
With a co-worker watching and taking notes (so she could learn to make them too!), the process started early in the morning. We began with 9 meaty short ribs, lots of carrots, onions and celery, a great bottle of red wine [too early for drinking - it went into the recipe ;-) ] and beef broth. The secret to the ribs, at least for me is to first flour, salt, and pepper them. Second, brown them on all sides in bacon fat (from 1/2 pound of bacon, cooked until crisp. The bacon then goes in the bottom of the slow cooker)! Next, the browned short ribs, sauteed vegetables, a sauce made from wine and tomato paste, beef broth, fresh rosemary and thyme all made their way into the slow cooker. Set the crock pot at low for 7 hours of slow cooking - which was perfect, since it allowed plenty of time to enjoy the play-off games. Although, the Ravens loss was hard to swallow.
Pair your short ribs with your favorite green salad and some mashed potatoes and you are set for a satisfying meal. If you happen to have any leftovers, they are event better the next day! Switch it up and enjoy with a wonderful bottle of Petite Syrah and some crusty French bread! Yum! Now I can move onto the next culinary challenge - chicken pot pie!”
Tagged as: short ribs. photography. what's for dinner. recipe. winter. comfort foods. wine. slow cooker. crock pot.
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