Braised Short Ribs (Part 2)

Dark Days

Part 2 of 2. Here is part 1.

The Braised Short Ribs

I bought less than 1.5 pounds of the short ribs so my recipe isn’t as big as what I’m going off. I used 3 pieces of bacon and cooked them in a 5 quart, heavy bottom pot. As the bacon was cooking I covered the short ribs in spelt flour.

I then browned the meat in only the bacon juice. I took out the meat and added some butter. I got local hand rolled butter, so I really don’t know how much I put in… maybe like half a stick!? By that time I had a medium carrot- diced. Along with a small onion and a shallot- also diced. This is my first time cooking with a shallot. I added the veggies to the pot to start to cook them.

When the veggies were looking slightly browned I added my homemade wine. The wine I have is naturally carbonated, sweet and low in alcohol. I brought that to a boil and added my non-local spices- thyme, rosemary, salt, pepper and two bay leaves.

At the point I ran to my chest freezer and grab a pint of turkey stock from the local Thanksgiving turkey and put that in the pot. When that just came to a boil I added the short ribs and put in the cut up bacon pieces, covered and set in my oven at 350.

The liquid was very dark. It was looking wonderful when I put it in. The recipe says to cook at 350 for 2 hours and turn the heat down to 325 the last 45 minutes or so.

Just after I put the pot in the oven I remembered I didn’t add a pepper. While at the co-op I was thinking BBQ sauce and I found dried local peppers. Lately I have been craving smoked peppers in a dish, so I wanted to add a dried pepper to this dish. I took the pepper out of the bag and it sounded like a rattle. I cut half of it up and put it in the pot saving as many seeds as I could. By spring I should have a lot of seeds. I want to plant those seeds to see if I can get more peppers. I don’t know the drying process, but it is worth a shot to see if the seeds survived. As a locavore that buys legit food you need to be thinking of getting food in the future AND for a decent price. I paid $2.99 for those peppers, if they grow I could potentially have peppers for years. (Not including the cost of growing and preserving them.)

I made the mashed potatoes. Then I took the short ribs out 2.5 hours later. These things are no joke. They looked awesome and smelled wonderful. I laid down some potatoes, the short ribs with some of the veggies and that sweet, sweet juice. Let it cool and dug in. I might need to go back up to the co-op for more short ribs.

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2 thoughts on “Braised Short Ribs (Part 2)

  1. These look fantastic!!! I always get a bit nervous cooking ribs (if you screw it up you're not left with much) but these seem pretty fool proof. Nice work on the #DarkDaysFood

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