I admit it. I’m not really a fan of the traditional Thanksgiving meal. I’m not a fan of turkey. Another meal of a 20 pound bird when I cook enough chicken over the course of the calendar feels like a bit much. Plus, the way I cook these days, it’s just SO MUCH FOOD. I promise, I’m not being a holiday buzz kill!
So, I give you a look into a slow cooked braised short rib gig. I adapted my dish from a recipe from Anne Burrell of the Food Network, so thanks for the inspiration Anne. I love that my dinner came from these ingredients. Looks like a pretty simple task, no?
Music of the day, since I had no one in the house: Fugazi’s “First Demo”. I love energy in the kitchen, and when I’m by myself, loud-fast rules.
Easy for the short ribs: Salt/pepper on each side and into a pan to brown up (3 minutes or so, get it nice and brown). Take the ribs out , drain off the fat and put the ribs in the slow cooker. I used 2 cups of beef stock to cover the meat.
Next up was the vegetable mix – carrots, onions, shallots, garlic, celery. Make a “mush” in the food processor and then saute away until they brown up. This would be a great time to add your wine and deglaze. I used 2 cups of Cabernet and Pinot Noir. I love the sound and smells caused by the wine going into the hot pan. Scrape all the good sticky bits up!
I cooked the veggie mash down for probably 15 minutes (try to reduce liquid by half). After that, the sauce went into the slow cooker, as well.
I even made a first time spätzle (herbed, and pretty good). Chives and thyme, flour, egg, milk.
Made the dough and pushed it through a slotted spoon with a spatula. Dropped into boiling water and cooked for 90 seconds. Then into the ice bath. Saved those for later to serve as the “bed” for the short ribs.
I bundled some thyme and tarragon together, threw in 2 small bay leaves on top of the “stew” in the slow cooker now containing the short ribs and veggies, and set it on “high” for 4 hours, then turned it down to low and let it simmer. The result was a falling off the bone short rib (but still able to handle it) and a truly wonderful rich, dark sauce that smelled SO good.
Drop me a message, leave a comment or tell me what kind of music you love to have playing when you cook up a meal. This dinner was fun, flavorful, a bit challenging at times, but ultimately very simple. Curiosity and energy in the kitchen is what I strive for. What about you?