Ok Ladies...take a good look at the photo above....It contains everything grown men fantasize about. Tender melt in your mouth chunks of beef short ribs, onion, carrots and garlic all simmered for hours in a sinful red wine and beef broth . As if that wasn't fabulous enough, we will ladle it over my baked mashed cauliflower with parmesan & cheddar cheese.
Let's get cooking and get this magic happening.
To start with you will need to purchase either bone-in or boneless beef short ribs. Now don't go looking for the leanest ribs because the key to this dishes deliciousness is the veins of fat running through the chunks. I prefer boneless, but bone-in is fine also.
See those veins of fat...make friends with them. They will secure your royalty status in your marriage. Dredge the meat in flour.
Brown the meat on all sides in some olive oil using a dutch oven or large sauce pot. The heavier the better. I use my 40 year old cast iron stew pot, which over the years is seasoned to perfection.
Hint: when browning meat never overcrowd..that causes your meat to steam and not brown.
Remove meat and add a little more olive oil to your pot. To this add 2 cups chopped carrot, 1 chopped onion and 2 garlic cloves minced. Saute until just tender, they will finish cooking with the beef.
Add 1 carton or 2 cans good beef broth and 1 cup good red wine. Please don't cook with a wine you would not drink. Also..you may skip the wine and still be worshipped later ;-)
Season with some salt and fresh ground pepper and a little crushed Thyme if you like. Now put the lid tightly on this beefy loveliness and bring to a simmer. Simmer for about 2-3 hours.
There is something wonderful happening under that cast iron lid. I can just feel it.
DING.............times up! This is where we 'plate up' as they say in the foodie world. I used to serve my short ribs on a bed of mashed potatoes, however in an effort to cut some carbs out of my hubby's diet, I now serve them over my incredible mashed cauliflower. You can find that recipe HERE.
My man now prefers the cauliflower to potatoes and I must admit he's spot on. The first time I ever prepared short ribs I wondered to myself "why have I messed with pot roast all these years when I could have been enjoying buttery tender short ribs!" These gems are even better the next night, which makes them the perfect 'make ahead' meal item. I guarantee you will have your partner worshipping you and promising the world once he tastes this king of comfort food. Be sure to have some biscuits of fresh crusty bread to sop up all the fabulous meat juice.
I hope you give them a try..come back and let me know how they were...;-)
PS...If you are married to a vegetarian just whip up my mashed Cauliflower/ Broccoli casserole...he will still worship you!
Now go have some fun at all the other DIY entries.
Until next time...be kind and stay creative.
