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?
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