Tuesday, June 12, 2007
Sunday night was perfect for a nice long leisurely meal. It was one of those nights where you can break out a bottle of Cheap-Red and just enjoy a meal. No rush, just lots of time... That's actually kind of infrequent nowadays. The idea that I can, could, and should take as much time as possible to just work on any particular dish has given way to much more dubious intentions. I cook at home, much of the time, like I would cook at work: Fast and sleazy.
Not that my cooking is bad, mind you. I've just grown accustomed to working for quantity results rather than savory, tender quality.
So, to get back in touch with my love of slow cooked foods I decided to make Braised Short Ribs. and they were perfect. Soft and fork tender, they were bursting with perfectly savory combination of tomatoes and chianti. If I were to die and not go to Hell, God would be greeting me at the Pearly Gates with a plate of these divine short ribs.
Chianti Braised Short Ribs
3-4 Lbs Boneless Beef Short Ribs
Salt & Pepper
2 Medium Onions, Diced
4-6 Large Garlic Cloves, Minced
2 Cups Chianti
1 28oz. Can Crushed Tomatoes
3 Cups Beef Broth
2 tsp. Herbs du Provence
Salt & Pepper to Taste
Season Short Ribs liberally with Salt and Pepper
Coat a large saute pan (with a lid) with olive oil and place over medium heat. When Olive Oil has heated, sear rib until they are nicely browned and caramelized. Remove ribs from pan and set side on a plate.
In the same pan, while still hot, add the diced onion and cook until translucent. Next, add garlic and cook until fragrant. (Do not brown!)
Add the Chianti, Beef Broth, and Tomatoes - one at a time. Allow each to come to a boil before the addition of the next. Finally, add the Herbs du Provence and stir in thoroughly.
Return the ribs to the pan, plus any of the juices on the plate, and turn the heat down to Low. Cover and allow to simmer gently for three hours.
This will, admittedly, leave you with a F-Load of extra sauce. No worries, just pour whatever you don't serve with the ribs into a nice large jar (or three) and use it for pasta or pizza sauce.