Short Ribs (again)
Once again, we made beef short ribs. I learned a thing or two, listening to Lynne Rosetto Kasper on American Public Media via podcast: can’t braise your beef above 170 degrees for too long, or else you won’t get that “fall off the bone” wet texture. I didn’t choose the oven method, but did keep a watchful eye on the cooking on the stove top.
We also had a salad with tomatoes, red pepper, and small mozzarella balls. The dressing was made from honey-mustard, EVOO, and the tomatoes were dressed in balsamic glaze and sea salt.
Brown the short ribs in fat, then cover in liquid. I used red wine, chicken stock, and vegetables: celery, carrot, onion, tomatoes; herbs.
Alongside was the strong taste of a polenta with truffled cheese, truffle oil, porcini and chanterelle mushrooms, and of course, a little parmesan, It was delicious.
I also made a sauce for the meat from the braising liquid, demi-glace, and Vincotto, a syrupy Italian condiment sauce made from grape must.
Dessert was an apple pie.
I augmented the 4 different apple types with rum-soaked raisins.
One Response to “Short Ribs (again)”
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vanessa
Said this on December 3rd, 2008 at 2:37pm:Good lordy that looks good.