Beef Short Ribs and Green Beans
I'm going to get a head start on the week by cooking tomorrow night's supper today. We are having beef short ribs. I prefer the bone-in ribs, but the boneless ones were on sale at the store. I salted and peppered the ribs and browned them in oil.
I took them out of the pan and added chopped leeks, carrots and celery. I cooked that a while then added some minced garlic. After that cooked a while I added some red wine to deglaze the pan. I mixed up some red wine and beef broth that I made earlier. I used about 3 cups which might have been a little much for a little under two pounds of ribs, but it will cook down as it braises. I added the broth, dried thyme and a bay leaf to the ribs. Here it is before I put it in the oven to braise.
I am going to braise it until it's tender at 300 degrees. I used to put the lid on the pan but Thomas Keller says to use parchment paper. I guess if Thomas Keller told me to jump off a bridge I wouldn't do it, but if he says to use parchment paper when braising, I am going to do it the way the man says to do it. (Actually I probably should have cut a little more off the parchment "lid," but I'm feeling lazy.)
I have some French green beans that I need to cook so I put water and kosher salt in a saucepan and brought it to a boil and added the green beans.
I don't cook them long, just long enough to take the raw off, then I put them in a colander and rinse with cold water to stop the cooking process. After they are cool, I will put then in the refrigerator and finish them in the oven tomorrow night.
We are trying to cut back on carbs, but I think some gnocchi alla Romana will go perfectly with the ribs and beans. I have to go the store first though to get some milk for that, so no pictures of that yet. I'll post pictures of the finished meal tomorrow. I wish I could attach a "scratch and sniff" app, because the ribs are smelling pretty good about now.
I took them out of the pan and added chopped leeks, carrots and celery. I cooked that a while then added some minced garlic. After that cooked a while I added some red wine to deglaze the pan. I mixed up some red wine and beef broth that I made earlier. I used about 3 cups which might have been a little much for a little under two pounds of ribs, but it will cook down as it braises. I added the broth, dried thyme and a bay leaf to the ribs. Here it is before I put it in the oven to braise.
I am going to braise it until it's tender at 300 degrees. I used to put the lid on the pan but Thomas Keller says to use parchment paper. I guess if Thomas Keller told me to jump off a bridge I wouldn't do it, but if he says to use parchment paper when braising, I am going to do it the way the man says to do it. (Actually I probably should have cut a little more off the parchment "lid," but I'm feeling lazy.)
I have some French green beans that I need to cook so I put water and kosher salt in a saucepan and brought it to a boil and added the green beans.
I don't cook them long, just long enough to take the raw off, then I put them in a colander and rinse with cold water to stop the cooking process. After they are cool, I will put then in the refrigerator and finish them in the oven tomorrow night.
We are trying to cut back on carbs, but I think some gnocchi alla Romana will go perfectly with the ribs and beans. I have to go the store first though to get some milk for that, so no pictures of that yet. I'll post pictures of the finished meal tomorrow. I wish I could attach a "scratch and sniff" app, because the ribs are smelling pretty good about now.
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