This past Sunday was the first real day of Fall here in Oklahoma - I don't care what the calendar says. It was the first time that we were able to hang out without really getting worn out from the heat. It was even a little chilly.
We hung out at the park in our brand spankin new jeans and hoodies riding bikes and playing catch.
This is the time of year I get this incredible urge to have soups and stews. I thought about making chili this week but when I saw this recipe in Every Day with Rachael Ray I knew that it would hit that sweet meaty spot in my heart.
This was my first time braising anything so I was not sure what to expect. While it did take 3 and a half hours to cook - most of the work was done by my oven. I only had to open it every 30 minutes and spin the pans around. It was so worth the effort but more of a Sunday Supper kind of meal.
It took so long that Hubby and I ate after the kids were already in bed.
Stout Braised Short Ribs
Everyday with Rachael Ray magazine Oct 2010
Ingredients:
8 large bone-in beef short ribs (I used the only beef ribs that were available in my area)
1 1/2 teaspoons ground cumin
Salt and pepper
3 Tablespoons extra-virgin olive oil
3 leeks, white and light green parts only, finely chopped and rinsed*
6 cloves of garlic, finely chopped
2 Tablespoons tomato paste
One 12-ounce bottle stout beer
3 springs thyme
1 pound carrots, halved lengthwise and cut crosswise 2 inches thick
1/2 pound green beans, preferably haricots verts
Preheat oven to 325 degrees Rub the short ribs with the cumin and season with salt and pepper. In a large dutch oven, heat 2 Tablespoons olive oil over medium high heat. Working in batches brown on all sides; transfer to a platter. Discard all but 1 Tablespoon of fat from the pot.
Lower heat to medium, add leeks and cook, stirring until softened, about 7 minutes. Add garlic and tomato paste and cook for 3 minutes. Add 2 cups water, the beer and thyme. Return the ribs to the pot, cover and cook in the over, rotating every 30 minutes, until the meat is very tender, about 3 hours.
Meanwhile, in a large pot of boiling, salted water, cook the carrots and green beans until crisp tender, about 1 minute. Drain.
In a large skillet, heat the remaining 1 Tablespoon olive oil over medium heat. Add the vegetables and cook, tossing, until warmed through; season with salt and pepper. Serve with the short ribs.
Everyday with Rachael Ray magazine Oct 2010
Ingredients:
8 large bone-in beef short ribs (I used the only beef ribs that were available in my area)
1 1/2 teaspoons ground cumin
Salt and pepper
3 Tablespoons extra-virgin olive oil
3 leeks, white and light green parts only, finely chopped and rinsed*
6 cloves of garlic, finely chopped
2 Tablespoons tomato paste
One 12-ounce bottle stout beer
3 springs thyme
1 pound carrots, halved lengthwise and cut crosswise 2 inches thick
1/2 pound green beans, preferably haricots verts
Preheat oven to 325 degrees Rub the short ribs with the cumin and season with salt and pepper. In a large dutch oven, heat 2 Tablespoons olive oil over medium high heat. Working in batches brown on all sides; transfer to a platter. Discard all but 1 Tablespoon of fat from the pot.
Lower heat to medium, add leeks and cook, stirring until softened, about 7 minutes. Add garlic and tomato paste and cook for 3 minutes. Add 2 cups water, the beer and thyme. Return the ribs to the pot, cover and cook in the over, rotating every 30 minutes, until the meat is very tender, about 3 hours.
Meanwhile, in a large pot of boiling, salted water, cook the carrots and green beans until crisp tender, about 1 minute. Drain.
In a large skillet, heat the remaining 1 Tablespoon olive oil over medium heat. Add the vegetables and cook, tossing, until warmed through; season with salt and pepper. Serve with the short ribs.
Hubby said this was a Man's Meal - said all he wanted to do was grunt while eating this dish!
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