I am often most impressed with basic, quality cooking. I have never been a fan of crock pots, but now as with all things, they have been up-graded. Programmable ones are great as you do not place raw uncooked meat inside and schedule them to start outside the 4 hour window of handling raw proteins at room temperature. Even though the product will cook long enough to kill micro-organisms, it is just not a trusted way to handle raw meats. That being said let's talk about the menu. I am crock potting Beef Short Ribs today. Wow that sounds good. I get excited thinking about the big beefy flavor and the "fall off the bone" tenderness of these often over looked gems in the butcher's case.
It is all about the bone. Bones add a tremendous amount of flavor during the cooking process. The next flavor booster is fat, please don't over trim. Leave some fat for flavor.
This is a dish I like to cook in a decent size batch. I have about 8 pounds of bone in beef short ribs cut into about 4 inch pieces.
In addition, I am adding 1/2 an onion, roughly chopped, 1 carrot diced, 2 ribs of celery roughly chopped , 4-5 fresh sprigs of Rosemary and garlic to taste (fresh or granulated, not powdered).
I like to inspect the ribs for bone fragments and large pieces of fats. Next, season the ribs generously with your favorite steak seasoning, all over. Then into the crock they go. Add veggies and herb to pot. Cover and Start heat on high. This is about a 4 hour process. Just let things cook. No need to add water or broth. The veggies will offer some moister, and these are best with no gravy.
The aroma will fill your kitchen. I like to serve the ribs with crispy bacon wrapped Red Potatoes and steamed Green Beans.
To do the potatoes, simply peel a band of skin from the potato. Par-boil the potatoes. Remove from water and allow them to cool long enough to handle. While the potatoes cool, cut sliced bacon into thirds. Wrap bacon around potato and secure with a tooth pick. Lay potatoes on a non stick baking sheet and season potatoes with Sea Salt and Coarse Ground Black Pepper. Cook until bacon is good and crispy. If you live on the edge toss with melted browned butter. Make the Green Beans super easy by tossing them in a Microwavable Zip Bag and follow recommended cooking instructions. Lightly salt and serve hot. Dinner is done...Add Bread sticks if desired.
It is all about the bone. Bones add a tremendous amount of flavor during the cooking process. The next flavor booster is fat, please don't over trim. Leave some fat for flavor.
This is a dish I like to cook in a decent size batch. I have about 8 pounds of bone in beef short ribs cut into about 4 inch pieces.
In addition, I am adding 1/2 an onion, roughly chopped, 1 carrot diced, 2 ribs of celery roughly chopped , 4-5 fresh sprigs of Rosemary and garlic to taste (fresh or granulated, not powdered).
I like to inspect the ribs for bone fragments and large pieces of fats. Next, season the ribs generously with your favorite steak seasoning, all over. Then into the crock they go. Add veggies and herb to pot. Cover and Start heat on high. This is about a 4 hour process. Just let things cook. No need to add water or broth. The veggies will offer some moister, and these are best with no gravy.
The aroma will fill your kitchen. I like to serve the ribs with crispy bacon wrapped Red Potatoes and steamed Green Beans.
To do the potatoes, simply peel a band of skin from the potato. Par-boil the potatoes. Remove from water and allow them to cool long enough to handle. While the potatoes cool, cut sliced bacon into thirds. Wrap bacon around potato and secure with a tooth pick. Lay potatoes on a non stick baking sheet and season potatoes with Sea Salt and Coarse Ground Black Pepper. Cook until bacon is good and crispy. If you live on the edge toss with melted browned butter. Make the Green Beans super easy by tossing them in a Microwavable Zip Bag and follow recommended cooking instructions. Lightly salt and serve hot. Dinner is done...Add Bread sticks if desired.
2 comments:
This dish came out incredibly well. The flavor and tenderness was outstanding.
Great read sir!!
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