Praising my Braising
So it might look a bit like dog food, but these Braised Beef Short Ribs are one of the most delicious dishes I’ve ever made! Not that braising is very hard, but oh—how impressive were the results! Plus, it’s been freezing and what warms the bones better than slow-cooked meat and potatoes?
I didn’t work from a recipe (surprise, surprise) but I did have a little help from my friends. First, Chef John from Food Wishes who is always ready to espouse the merits of careful browning and a good roux. Second, the butcher at Loblaws who talked about the short ribs like they were his babies and cautioned me not to over-season them; I just used some salt, pepper and a couple sprigs of thyme. And third, the LCBO guy who introduced me to the La Casona Monastrell and the Castillo de Monseran Garacha, two $9 Spanish reds that are great for both cooking and swilling.
As long as it stays cold like this, I’m going to keep on braising.