well, it's not the food pron i wanted (it never is) but in my defense it was my 1st time cooking beef short ribs, with a new cast iron pot, on a monday night, while funneling liquor down my gullet.
this is a 3-3.5 hour cook.
1) brown beef ribs on all sides. set aside.
2) sautee a mirepoix (onions, celery, carrots) until cooked. then add garlic until cooked, then add tomato paste until cooked.
3) add red wine (used a nice dry ontario cabernet sauvignon). cook until the alcohol is cooked off a bit, then add beef stock.
4) re-add the browned ribs into the pot, cover, and put in oven for 2-3.5 hours.
5) once cooked, set the ribs aside, strain out the veggies so youre left with a nice flavourful sauce.
6) sautee crimini mushrooms and onions in oil and butter in the same pot. once they are cooked, re-add the beef and strained sauce from before.
7) bring to simmer to let all the flavours mesh.
start a U S A chant and eat.
served on top of cauliflower puree (with butter and sour cream) instead of mashed potatoes because we are athletes amirite. and some roasted asparagus.
