Low and Slow a Weekend Winter Warmer
A bit of a weekend treat tonight, and one I knew would be a guaranteed winner with Glen because ribs are firmly amongst his favourites.
I’ve made these braised beef short ribs before, and they’re actually wonderfully easy to prepare. Plenty of red wine went into the braising liquid, along with beef stock, vegetables and tomato purée, then it was simply into the oven low and slow, keeping the occasional eye on the liquid while the oven did most of the work.
Once the beef was falling-apart tender and the sauce had become beautifully rich, I kept everything else simple with creamy mash and garlic green beans.
Glen, predictably, loved it. For me, short ribs are probably a little too rich to become a regular favourite, but on a cold winter weekend they certainly have their place.
And any dinner that looks this impressive while mostly cooking itself gets extra points from me, also everyone who knows me knows I like to take my time in the kitchen so anything like this dish gives me plenty of time to enjoy the process!
LYM 🦩
