My thought for today can be found here.
From the kitchen of One Perfect Bite...It is hard to believe that a recipe this simple can produce such delicious ribs, but rest assured it does. I live with rib experts and they love the dish I'm sharing with you tonight. My gang tends to prefer the less elegant cuts of meat and will bypass a t-bone for a flatiron steak any day of the week. Knowing that, you won't be surprised to learn that they'd choose short ribs over sirloin anytime they don't have to pay the price differential. Therein lies the rub. Short ribs are not cheap and it is entirely possible to serve a family a standing rib roast for what a stew made with short ribs might cost. The ribs, which are fatty, have a wonderful flavor and a stringless texture, that makes for melt-in-your mouth eating. will melt in your mouth. I don't make these ribs often. I work on the theory that anything that releases the amount of fat they do can't be good for you, so I temper my enthusiasm and make them only once or twice a year. When I do make them, I don't hold back. I've become expert at skimming fat from pan juices and that helps a lot. This recipe would make a great Father's Day meal and it is perfect for moms who do not want to man the grill. I do hope you'll give these ribs a try. I know you will enjoy them. Here is how they are made.
Saucy Slow-Oven Short Ribs...from the kitchen of One Perfect Bite
1 tablespoon olive oil
3 slices thick-cut bacon, cut in 1/2-inch dice
5 pounds short ribs
Salt and pepper
1/3 cup flour
1 large onion, chopped
1 tablespoon chopped garlic
1 cup ketchup
1 (10.5-oz.)can condensed beef broth, undiluted
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon black pepper
1) Preheat oven to 300 degrees F.
2) Heat oil in a large Dutch oven. When it shimmers, add bacon and fry until lightly browned. Remove bacon from pan and drain off all but 2 tablespoons of drippings.
3) Liberally season short ribs with salt and pepper and dredge all sides in flour. Heat bacon drippings until almost smoking. Brown ribs, in two batches, until deep brown, about 5 minutes per side. Remove from pan, again pouring off all but 2 tablespoons of drippings. Add onions and garlic and cook until softened, about 3 minutes. Add ketchup, broth, sugar, vinegar, Worcestershire sauce, mustard and black pepper. Mix well and bring to a simmer. Return ribs to pan, spooning sauce over all surfaces. Cover pan and cook for 3 hours.
4) Remove ribs from Dutch oven. Skim fat from sauce. Serve ribs with sauce. Yield: 6 servings.
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