Well today was officially one of the chilliest days this Fall season has offered thus far… So a hearty, slow cooked meal seemed highly appropriate!
Braised short ribs were the obvious choice and they truly satisfied.
These meaty delights were salted and seared till all sides were a gorgeous crusty brown… once the short ribs were browned they got a quick rest, while in the same pot went a slew of puréed veggies which were cooked till browned. After the veggies browned, tomato paste and a bottle of red wine were added. Once everything was incorporated and slightly reduced, the short ribs were nestled back into the pot, a bundle of fresh thyme and bay leaves were added, as well as some water. Next it was time to put a lid on it and bathe in the oven for three hours. Those three hours felt like an eternity, but the outcome was totally worth the wait!
Fall-off the bone meatiness coupled by a rich saucy goodness and this meal was an absolute winner in my book!
at a low simmer…