I Always check out the "Manager's Special" in the meat department of the supermarket. This past weekend I found some amazing short ribs. One package had 3 of the biggest and meatiest short ribs I have ever seen. Right away my plans for meatloaf went out the window.
First thing Sunday morning I was up early clicking through some recipes on epicurious.com and decided to keep it simple ...and I mean early it was 640am.
I trimmed of some of the excess fat gave them some S&P and dusted with flour. Once my braiser was hot, in they went to brown up. And they browned up nicely.
Next, I poured out some of the rendered fat and sauted up some onions and carrots for a few minutes. Added in some garlic and a bit of S&P. Once they were smelling lovely and looking soft, I added some Shiraz to deglaze all of the wonderful fond and brown bits at the bottom of the braiser. I also added in about 15oz of beef broth. I tied up some thyme and rosemary and dropped them into the party. Once this was going nicely, I nestled the ribs in among the goodness slapped on the lid and in they went to a 300 degree oven for three hours.
About an hour later, I could smell some amazing aromas coming from my oven. It was like a slightly winey, meaty and rosemary scent. YUM Couldn't want to dig in. Two more hours went by and out of the oven they came. I strained out all of the veggies, making sure I pressed out all the lovely sauce. Dinner was hours away so I put them in the frig. That way all fat would coagulate and harden for scooping out. Short Ribs are delicious but very fatty.
Around dinner time I reheated the sauce and thickened it with some cornstarch. Here is one of the beauties plated. Tom and I enjoyed a delicious Easter Dinner.
