Friday, November 26, 2010
It is cold outside!!!
Since there is more time inside in anticipation of a huge snow base for skiing,some braised beef short ribs were in the house. I cooked these covered with tomatoes, tomato paste,onions, spices and SALT at 250 for about 3 hours. Took them out of the oven, and while letting them cool took the drippings from the roasting pan and placed them in a pot, added maple syrup and a little sambal oleck (red chili sauce) and reduced. Once the short ribs were cooled,(to room temperature and feel hard from the fat cooling) they were covered in the reduction, salted and placed back into the oven at 300. I like 300, it takes longer to cook but the golden brown candy like coating is worth the wait! I found some Blue Gouda and it is to die for. A perfect addition to the ribs with a salad OF COURSE!
Short ribs are a cheaper cut of meat and delicious. What cheaper cuts of meat to you like to buy and cook with, share your meals please!