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Last week I was incredibly happy to find Grass-Fed beef short ribs at Whole Foods. I had been craving braised short ribs for quite some time, but was concerned about eating such a fatty cut of conventionally raised beef. Since toxins are stored in the fat of an animal (including humans!), I generally try to eat lean cuts of conventional meat if that’s what I’m forced to buy. Our side of beef is all but gone (we have about 10 pounds of random cuts left out of our 250 pounds from last November), so we have not been eating nearly as much beef as we were during the winter, and much of it has been conventionally raised since it can be quite difficult to find grass-fed beef for a reasonable price (I’m talking less than $10 per pound for most cuts).

At $6 per pound, the short ribs I found at Whole Foods were practically a steal, and there were 3 pounds sitting right there in the meat case! I snapped those suckers up immediately, and then searched the internet for a suitable recipe to try with my red marbled treasure. The problem I ran into was this: almost all of the recipes that sounded the best called for overnight marinating! I wanted short ribs THAT NIGHT, not later! I figured 3-4 hours would be plenty of time, but I couldn’t find a single recipe that didn’t call for the overnight marinating or all day cooking in the crock pot.

After some deliberation, I ended up choosing Tom Colicchio’s recipe over at Food & Wine, and promptly went to the store to buy a bottle of dry red wine. As you’ll see, it calls for an entire bottle. The alcohol cooks off, so I wasn’t worried about it in my pregnant state. I won’t rehash the recipe here, since it’s fairly involved and because I think it’s against internet etiquette (yes, there is such a thing!) to do so, but I will tell you these short ribs were AMAZING. They were exactly what I wanted: falling off the bone tender, with an incredibly flavorful sauce. I saved the sauce that we didn’t use on the ribs because it was so good I couldn’t bear to waste it! I did not use flanken style short ribs, instead I used the “square” looking ones cut with the grain rather than against it, but otherwise I actually followed the recipe very closely.

If you decide to make short ribs, do it on a day where you have plenty of time and won’t feel rushed. It’s a very slow cooking meal, but it fills the house with wonderful aromas, and fills your family’s bellies with hearty food made with love. If you give the recipe a try, let me know how it turns out!

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