Tuesday, January 27, 2009

Braised Short Ribs, Take 2

Tonight I finished up the short ribs that I started yesterday. They were delicious. We had a dinner guest and didn't think he wanted to eat after 8 p.m. - so I seared and braised the short ribs last night (about 2 hours) and then finished them up with an hour on the stove tonight.

Instead of a fancy sauce like the first try this time I kept it simple. I used beef broth, onions, parsnips, a mix of herbs, salt and pepper. On the side we had mashed potatoes and parsnips (to carry over the flavor from the short ribs). The ribs came out very tender and full of flavor. Our guest proclaimed, "That's good cooking Doris." The mashed potato and parsnip side dish was also full of flavor, including the same herbs as the short ribs. More photos are in the Food Photos album on the right.

Basic Braised Beef Short Ribs
Beef short ribs
3-5 parsnips, cut into 1 inch pieces
1 yellow onion, cut into 1 inch pieces
1 1/2 cup beef broth
3 bay leaves
2 tbsp. herb mix (thyme, parsley, etc.)
Salt and pepper

For cooking details, see the original Short Ribs post, using the ingredients above.

Mashed Potatoes and Parsnips
Yukon gold potatoes, quartered
Parsnips, cut into 2 inch pieces
1/4 cup milk
Herb mix (same as above)

Place potatoes and parsnips in a large pot.
Fill with cold water, enough to cover by 1 inch.
Bring to a boil, and boil for 12 minutes.
Drain and return to pot.
Add milk and mash with potato masher until desired consistency.

Prep Time - 15 minutes
Cook Time - Active time: 20 minutes; Passive - 3 hours (ribs)
1 large dutch oven with cover, 1 baking sheet, 1 large pot, potato masher, chopping board and knife

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