Sunday, February 10, 2008

Braised Short Ribs from Alice Water's 'The Art of Simple Food'

I've been meaning to cook something from this Christmas present for a while now, but just got around to making the short ribs this evening. It's going to be pretty cold tonight and this is the perfect winter meal. Its also pretty decedent for being a cheap cut of meat. It just takes some time.

The book


The recipe



The meat



Salt and pepper the raw meat



Prepare the mirepoix and add garlic



Roast the meat for 25 minutes at 450




Add tomatoes, sage, bay leaf, tyme, wine and chicken stock to the mirepoix after you've roasted the meat



Place the meat on the veggies/liquid and place in the oven for another 2 hours.


Take the meat out of the oven


I broiled the meat to give it a crunch.


I then removed all the veggies and used the juice to make gravy for the baked potato.

Final meal:


That was yummy.

2 comments:

painterp said...

Cool stuff, all cery tasty. Thought you'd be interested in:
this article.

melissa said...

i miss dinner with josef!