I'm not sure how many of you are aware of my love affair with slow cooked meats and meat sliders. When the season changes, I tend to cram in all of my favorites before the sun starts beating down on us again and the kitchen reaches a gazzilion degrees.
Usually meats that have to be cooked for hours ain't the most forgiving of cuts. But if you plan ahead and just throw them in the oven along with a few simple ingredients, the rewards can be so worth it!
Bring on the beef short ribs. You've probably seen them in the store, the ones with a big piece of bone and not a whole lot of meat stuck to it but don't let this put you off.
If I make short ribs I'll almost always serve them with a creamy mash or risotto so you don't really need a huge piece of meat. There as on this meat excites me is the way the ribs are cooked.
Adding a bottle (yes a whole one) of red wine is always a great flavor maker along with some fresh herbs.
As the ribs cook, they suck up all of the flavor and then the leftover liquid always makes the best sauce!I snatched some inspiration from JackieIf you haven't visited her site, go right after you finish reading my post because you'll be blown away with what she does with beer- she cooks with it.
From slow cooked dishes to desserts and appetizers, you can find them all in her new book due out next year. Jackie's most recent post talks about chocolate stout, and that's what I chose to braise my short ribs in.
I used an organic chocolate stout made byand I loved the flavor. I mixed it with some beef stock, balsamic glaze and rosemary and let it cook for three hours which left the meat tender and great for sliders.
I reduced the leftover liquid to about two cups creating a rich dark sauce which was great for pouring over the meat. A slice of creamy blue Castello cheese on top was the perfect salty finish!
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