I know it's not the prettiest picture...but this is meat people. Channel your inner caveman
Well hello there! I hope everyone is having an excellent day. Shoveling themselves out of snow storms, trying out the newest in rain gear. It's been one hell of a cold year. We haven't gotten much snow in Memphis. But it's been cold. And when it's cold I want comfort. And comfort to me is slow-cooked meat.
My dad came to visit a few weeks ago. Anyone who knows my dad knows that the man is an avid shopper at Costco. I mean, he's their most loyal customer. As in, he will be in an unnamed grocery store's cheese aisle and decide that he's going to drive 20 miles out of the way to go to Costco for THEIR cheese. Never mind convenience. Costco's cheese is more economical, and just tastes better. Costco really should consider him as their spokesperson. He is their biggest fan!
On one of our Costco trips, we decided to purchase the boneless short ribs. After looking at a ton of different recipes online, I realized that I could combine a few different recipes and have the perfect storm. Ok, fine. The perfect short rib FOR the perfect storm. So for those of you who are experiencing the crazy weather we've been having...stay warm, drive safely if you have to, or just stay home! And make short ribs.
Here's What You Need:
Whole Shortribs (we used boneless, but you could use bone in, I just find bone in to be ridiculously overpriced)
Salt And Pepper, to taste
1/2 cup flour for dredging
3 Tablespoons Olive Oil
12 cipollini onions, peeled and cut in half
1 package of baby bella mushrooms, cleaned and cut in half
4 cloves of garlic, minced
1 cup Red Wine (I used a Chianti)
32 ounces, Beef Stock
5 sprigs of thyme
2 Tablespoons Minced Fresh Rosemary
2 Tablespoons Grainy Mustard
1 cup Heavy Cream
Here's What You Do:
Preheat oven to 300Heat olive oil in a heavy pot over high heat. Generously salt and pepper your short ribs. Coat each short rib in flour. Sear all sides of the short ribs until nicely browned. Remove the short ribs to a plate.
Add onion to pan and cook for about 3-5 minutes, just until they have a bit of brown on the outside. Add in mushrooms and garlic and cook another 5 minutes. Add in wine and beef broth and scrape up all the brown bits left behind in the pot. Add thyme and return short ribs to the pot. Bring liquid back to a boil, then cover the pot and place into the oven for 2 1/2-3 hours. I checked my short ribs at 2 1/2 hours and decided that they were tender, but another 30 minutes and they'd be perfect. So I went the full 3 hours.
After they are finished, fish out the thyme sprigs and throw them away. Stir in mustard, rosemary and cream and raise the heat back up a bit until the sauce has thickened. It's not going to be a gravy, so if it's too thin for you, you can make a cornstarch/water mixture and add that to thicken it up more.
Serve short ribs over polenta. I used quick cooking polenta and added in shredded Beemster cheese for an added treat (think really nutty parmesan cheese with an aged cheddar flavor - at least that's how I would describe it). Another cheese my dad will travel far for. Though, he lives in Pittsburgh, and he gets his cheese at the Pennsylvania Macaroni Company. Which is about 20 miles from his house. Maybe the man just loves his cheese. Have cheese, will travel. Love him. Did I mention that he showed up on our doorstep with 5, YES, 5 blocks of amazing cheese (Stilton, Beemster, Asiago, Morbier and Piave - look em up if you've never had them)!
Anyways, dad loved the ribs. And the best part? The next day, you can make short rib tacos! Here's to staying warm!