|random thoughts and thoroughbred selections|
|"All life is 6-5 against" - Damon Runyon|
Monday, January 19, 2009
Dinner Blogging With Beer
Oh yeah. Tonight's recipe is from All About Braising, a fantastic primer on the technique with some great recipes. This one is called:
Braised Short Ribs in Porter With Maple Horseradish Glaze. Whee!
First things first, you need short ribs. There are two types of cuts - one that looks like a little brick with a solid bone running underneath, and one that looks kinda like a thin NY Strip steak. The little bricks are called "English Cut," and have more fat, making them better for braising. Incidentally, the other kind (whose name escapes me) is the type of short rib the Koreans are famous for barbecueing.
Anyway, recipe calls for 3-4 lbs, but since it's just me I have about 1.5. Four little bricks. First things first, I like to take my beef (snicker) and get it out of the package as soon as I get home. In this case, I hit it with some salt and put it in that shallow plastic container in the fridge. Salt helps it keep longer, and improves the taste when you cook it.
Next, brown the beef on high heat in some olive oil.
While that's going (or before, if you're slow), chop up an onion and a carrot. Doesn't have to be fancy, you're not eating these anyway. They're the aromatics for flavor.
When the braising liquid is bubbling, get the ribs in there:
Cover, first at the bottom with parchment paper, then put the lid on:
Get in the oven at 300 degrees. Turn every 45 minutes for a total cooking time of about 2.5 hours.
While that's going, start the glaze. This is just maple syrup I'm infusing with some rosemary:
Out of the oven, transfer to a baking dish and surround with the carrot and onions:
Then, glaze with the rosemary-infused maple syrup with prepared horseradish.
Then, broil for five minutes to get the glaze to caramelize. Here's what it looks like when done:
The horseradish really gets buried and isn't hot at all. Maybe the mix was wrong, but I certainly get sweet without hot. Otherwise, it's predictably tender (2.25 hours will do that to short ribs), and pretty tasty. I think I was supposed to have some liquid left over in the braise, but it was largely onion sludge (which is tasty too) and carrot remaining.
Bon appetit, eh?
Bill Simmons @ ESPN
About the Author
Greatest Hits [archived]
Guinness and Poker
Al Can't Hang
The Cards Speak
Tao of Poker
Tao of Pauly
Scott, Texas' favorite Fat Guy
Only Built 4 Cuban Links
Up For Poker
Ugarte's Poker Grovel
JD's Cheap Thrills
Poker Stars Blog
Vegas Poker Blog
Poker in the Weeds
Nickle And Dimes
Not a Poker Blog
Dispatches From The Culture Wars
Horse Racing Links
Curb My Enthusiasm
Daily Racing Form
They Are At The Post
Tampa Bay Downs
Your Average Horseplayer
Tote Board Brad
Left At The Gate
design by maystar
powered by blogger
Syndicate this site
Online Poker : Visit Dr. Pauly at Tao of Poker for the best written journal on Poker Around. From on-line poker rooms to off-line live tournament coverage including the WSOP.
Las Vegas : The Poker Prof's Las Vegas and Poker Blog is the goto stop for people who come to Sin city to hit the tournaments and poker rooms. From the World Poker Tour to the World Series if it's big poker in Vegas it's blogged here. Home to the Prof's Las Vegas Links Directory.
Utilities Provided By