So I haven't been blogging much, due to the new school semester. It's pretty craazy and I'm just so darn tired! I haven't been neglecting my cooking though... I tried a couple of steamed cakes but that went south, completely... utter failure! Let's not mention of it again...
I wasn't planning on posting this recipe up. It was a spur-of-the-moment thing, so I did not take pictures of everything, step-by-step... I know.... I'm sorry, and I regret it! At least I snapped a couple of pictures of the end product. That's not so bad, right?
This recipe serves 2 hungry people, I would say.
Ingredients
· 2 pounds of short ribs (beef)
· 1 ½ cup of beef broth
· 1 cup dry red wine
· 2 tbs vegetable oil
· 1 tsp salt
· 1 tsp Steak Seasoning
· 3 tbs all purpose flour
· ¼ cup celery, chopped in big pieces
· ½ cup of Yukon potatoes, quartered.
· ¼ cup parsnips, coarsely chopped
· ¼ carrots, coarsely chopped
· ¼ onions, cut into wedges
· 1 leek, sliced diagonally
· 2 sprigs of thyme
· A handful of parsley, coarsely chopped
· Extra salt & pepper to taste
Directions:
1) Preheat the oven to 300°F.
2) In a zip-lock bag, combine the flour, salt, and steak seasoning and shake until it gets evenly distributed.
3) Add the short ribs into the zip-lock bag and, once again, shake it like it’s hot!… or until the ribs are dredged in the flour mixture.
4) In a large pot, heat the oil on medium-high heat, and brown ALL sides of the short ribs. If your pot is not large enough, do this in 2 batches. You don’t want the ribs all cluttered up in the pot. Once this is down, remove the ribs and set aside.
5) Remove some of the fat in the pot , leaving about 1 tablespoon. Add the leeks and onions and sauté for about a minute. Now add the parley and thyme for 30 seconds, stirring.
6) Add remaining vegetables and sauté for a minute.
7) Now, deglaze the pan by adding the beef broth and red wine. Be sure to scrape the brown bits on the bottom of the pan left off by the flour and ribs from before.
8) Bring the pot to a boil and let the liquid reduce a bit. This will take about 10 minutes or so.
9) Placed the shorts ribs, bone up, in a roasting pan. Pour the contents of the pot (the beef broth & wine mixture) over the short ribs. Cover with aluminum foil and pop it in the oven for 3 hours. The beef should come out very tender (almost falling off the bone!!!).
Best served with rice or egg noodles
I wasn't planning on posting this recipe up. It was a spur-of-the-moment thing, so I did not take pictures of everything, step-by-step... I know.... I'm sorry, and I regret it! At least I snapped a couple of pictures of the end product. That's not so bad, right?
This recipe serves 2 hungry people, I would say.
Ingredients
· 2 pounds of short ribs (beef)
· 1 ½ cup of beef broth
· 1 cup dry red wine
· 2 tbs vegetable oil
· 1 tsp salt
· 1 tsp Steak Seasoning
· 3 tbs all purpose flour
· ¼ cup celery, chopped in big pieces
· ½ cup of Yukon potatoes, quartered.
· ¼ cup parsnips, coarsely chopped
· ¼ carrots, coarsely chopped
· ¼ onions, cut into wedges
· 1 leek, sliced diagonally
· 2 sprigs of thyme
· A handful of parsley, coarsely chopped
· Extra salt & pepper to taste
Directions:
1) Preheat the oven to 300°F.
2) In a zip-lock bag, combine the flour, salt, and steak seasoning and shake until it gets evenly distributed.
3) Add the short ribs into the zip-lock bag and, once again, shake it like it’s hot!… or until the ribs are dredged in the flour mixture.
4) In a large pot, heat the oil on medium-high heat, and brown ALL sides of the short ribs. If your pot is not large enough, do this in 2 batches. You don’t want the ribs all cluttered up in the pot. Once this is down, remove the ribs and set aside.
5) Remove some of the fat in the pot , leaving about 1 tablespoon. Add the leeks and onions and sauté for about a minute. Now add the parley and thyme for 30 seconds, stirring.
6) Add remaining vegetables and sauté for a minute.
7) Now, deglaze the pan by adding the beef broth and red wine. Be sure to scrape the brown bits on the bottom of the pan left off by the flour and ribs from before.
8) Bring the pot to a boil and let the liquid reduce a bit. This will take about 10 minutes or so.
9) Placed the shorts ribs, bone up, in a roasting pan. Pour the contents of the pot (the beef broth & wine mixture) over the short ribs. Cover with aluminum foil and pop it in the oven for 3 hours. The beef should come out very tender (almost falling off the bone!!!).
Best served with rice or egg noodles
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