s OH YUM BONELESS BEEF SHORT RIBS ***
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s OH YUM BONELESS BEEF SHORT RIBS ***
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Ingredients
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Instructions Instructions: *** 9-27-2009 good, very tasty, but not nearly as tender (not really too tuff either) as I had hoped for *** With my kid plate, I look for pieces of meat (fish, fowl) that will fit the little protein compartment. Usually the small steaks (chuck steaks or eye of round) are sold two to a package. I cook them using the quick & easy method, and then eat one as a steak and the other the next day cut into little pieces in a salad, using the plate to measure the carb (say, orzo) and veggie (e.g., steamed broccoli) parts of the salad. I got some nice pieces of boneless chuck short ribs, and last night I put them in a 200¦ oven for slow cooking overnight. Since I didnÆt really want a stewùIÆm going to eat them as a meat portionùI didnÆt use (e.g.) tomatoes. But I still wanted some acid, so I went with lemon juice. I got the skillet hot, sprinkled it with salt, and browned the beef on both sides. (This was the stainless skillet, but there was no sticking of any consequence.) I removed the beef and put into the skillet some chopped shallots, a few minced cloves of garlic, and a little olive oil. I sautTed those for a while, then deglazed the pan with red wine, scraping up the brown bits. The beef went back into the pan, along with the juice of a lemon, a handful of small Crimini mushrooms, about a tablespoon of horseradish, a good splash of Worcestershire sauce, and salt and pepper. On with the lid and into the oven overnight. Twelve hours later, itÆs divineùa miracle! Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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