On my last run to Costco to get paper towels and toilet paper, I happened by a meat case that had a very few trays of phenomenal looking beef short ribs. And so I fell into the Costco trap, the MO of their business model: I came for the low-priced staples and walked out with an impulse buy. I am not an impulse buyer, except when it comes to food. If I see something interesting to cook, it is coming home with me. You'll never see me loading up on clothes or sweets, but I will splurge on short ribs!
This is a ton of meat for Ann and me, but fortunately, we had surprise guests for Father's Day weekend and I used that as an excuse to braise short ribs for Father's Day. I browned the ribs, then made a braising sauce from mirepoix, rehydrated dried porcini, leftover Super Tuscan Sangiovese, a tiny bit of leftover heavy cream, tomato paste, and veal glace. The ribs braised for 4-5 hours while we showed our guests the town of Bend.
Back at home and after pulling the ribs out of the oven, I removed the meat from the braising pan and defatted the sauce, while cooking a batch of Israeli couscous. I mixed some of the sauce into the couscous and divided it between bowls, topping each with a rib and more sauce. Delicious but incredibly rich, almost too rich for people who don't as a rule eat rich food!
Happy Father's Day to me!
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| Ribs, Sangiovese, Cream, Tomato Paste |
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| Porcini, Parsley Stems, Celery, Onion, Carrot, Garlic |
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After Browning the Ribs, Making the Braising Sauce:
Sangiovese, Veal Glace, Heavy Cream, and Water |
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| Ready for the Oven |
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| Pregaming with Moscow Mules on the Patio |
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| Out of the Oven, Prior to Defatting the Sauce |
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| Et Voilà! |
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