I figure you're likely thinking "oh come on, not again" but we love our meats braised around here and we just acquired a front quarter of beef so there you go. On top of celebrating our 13th wedding anniversary I figured it was all reason enough to cook something that makes our socks go up and down.
These braised short ribs are about as good as they get. I followed the recipe courtesy of Dave Lieberman and Foodnetwork almost to the letter which is a rare event around here. (Hit the link and head right to it.) Heck I didn't even dredge the ribs in flour like I usually do before browning them off on all sides until a rich dark walnut. Add a minuscule amount of garlic (12 cloves) - I'm being sarcastic about the minuscule, a good hunk of sliced fresh ginger and rice wine vinegar and beer, about the only thing I did differently is double up on the beer because I used a large oval Dutch oven instead of a more compact one and more surface area means ya' need more beer. Big Guy didn't complain ...at least it wasn't bourbon.
While the ribs are cooked on the stovetop, they're topped with Hoisin sauce during the last 30 minutes and finished in a slow oven which is just enough time to boil up a mess a' Yukon gold potatoes mixed with a couple of parsnip and mash 'em all to perfection.
It's hard to imagine something so simple and with so few ingredients could possibly be so darned tasty. Incredibly tender, richly flavored, sweet with garlic and candy like ginger - they're awesome. Totally.
Two year's ago - Linguini with Bacon and Clam Sauce
Three year's ago - Pork and Apple Pie