The Bend Farmers Market is finally back in action after a long winter, letting us switch from sourcing ingredients at the store to supporting our local farmers. This last week, we grabbed a lot of good things: salad greens, arugula, hakurei turnips, sablefish, and beef short ribs. I'm not big on steak, but I love ribs.
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| Roasted Beef Short Ribs |
Friday, while I browned the beef ribs on the stove top, rotating them to cook each of the six sides, I cut some celery and carrots into bite-size pieces. Then I peeled all the cloves of garlic from a head. Into a roasting pan went the celery, carrots, and garlic, then I added a few sprigs of fresh thyme and fresh sage.
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| Very Lean Short Ribs |
Once the beef had browned, I deglazed the pan with a very little bit of water, a couple tablespoons really, and poured that over ribs and vegetables in the roasting pan. After covering the pan tightly with foil, I put it in a slow 275F oven and left it for 4-1/2 hours.
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| Oven-Ready Ribs and Vegetables |
To serve, I spooned vegetables in a bowl, put the ribs over, drizzled it all with a bit of the juices in the bottom of the roasting pan, and gave it all a good sprinkle of salt. This is about as easy as dinner gets.
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