s OH YUM BONELESS BEEF SHORT RIBS *** s   



Yields: 0


Ingredients


 
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 200Ž oven for slow cooking overnight. Since I didnĂt
really want a stew¨IĂm going to eat them as a meat portion¨I didnĂt
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, itĂs
divine¨a miracle!
Notes:

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