{"id":7565,"date":"2019-03-04T15:49:05","date_gmt":"2019-03-04T15:49:05","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7565"},"modified":"2019-03-04T17:24:45","modified_gmt":"2019-03-04T17:24:45","slug":"saturday-short-ribs-in-vegetable-ragu","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/03\/04\/saturday-short-ribs-in-vegetable-ragu\/","title":{"rendered":"Saturday Short Ribs In Vegetable Ragu"},"content":{"rendered":"

I’m not going to lie.\u00a0 This recipe takes all day.\u00a0 I’ve tried doing the sous vide on it.\u00a0 I’ve tried doing the Instant Pot on it.\u00a0 There’s pros and cons to both.\u00a0 Doing it in the oven as an all day venture is really the only way I like to do short ribs.\u00a0 There’s not enough surface area in the Instant Pot.\u00a0 Sous vide makes the fat rubbery and browning seizes up the meat.\u00a0 Slow roasting is just the way to go for me.\u00a0 And frankly, I was in no mood to waste another round of precious short ribs on another wacky experiment.\u00a0 I went with my gut.<\/p>\n

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Good thing, too, because this is one of Hubs’s favorite recipes.\u00a0 It’s been awhile since I made it because the last couple of times I experimented.\u00a0 Blah.\u00a0 We know how that went.\u00a0 And the girls came over….the girls being Jessie and Molly.\u00a0 Of course Joe and Kip came!\u00a0 Don’t be silly.\u00a0 We put away quite a bit of wine and planned our next supper club.\u00a0 Except none of us can remember what we planned.<\/p>\n

\"\"<\/p>\n

Hubs made Parker House rolls.\u00a0 The sauce is pure vegetables, so I just made a blue cheese dressing and some salad of iceberg and crispy bacon.\u00a0 Sometimes I’m into baby greens and sometimes I just want a vehicle for salad dressing and lots of crunch.\u00a0 Then I go on iceberg binges.\u00a0 It made for a fantastic weekend meal.\u00a0 Bread and butter, iceberg and blue cheese, and beef braised in vegetable ragu.\u00a0 Classic.<\/p>\n

\"\"<\/p>\n

What I really got excited about was the conversation about buying whole animals.\u00a0 My short ribs came from our cow and it seems Molly and Kip are interested in getting a whole side of beef this summer.\u00a0 So much glee!\u00a0 And as you know, Jessie and Joe raised our last pig.\u00a0 I’m super excited to get more folks to think about local hand raised meat.\u00a0 You get to know your farmer and butcher.\u00a0 That means something.<\/p>\n

\"\"<\/p>\n

I wish everyone ate meat this way.\u00a0 But it is a lifestyle.\u00a0 And you have to make adjustments.\u00a0 We’ve figured out that a whole cow lasts us exactly one year.\u00a0 But I entertain.\u00a0 A lot!\u00a0 I’m excited to see what happens.\u00a0 I love the whole process of talking to my rancher about the next cow.\u00a0 I ran into him at Costco the other day!\u00a0 My beef guy is exactly what you’d think of as an Oregon cowboy.\u00a0 I should probably do a post entirely on him at some point.\u00a0 Ditto for my butcher.\u00a0 Is there ever enough time?!<\/p>\n

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My Short Ribs<\/h2>\n
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Ingredients<\/h3>
  • 12-16<\/span> short ribs<\/span><\/li>
  • 4<\/span> carrots peeled and rough chopped<\/span><\/li>
  • 1<\/span> large sweet onion rough chopped<\/span><\/li>
  • 5<\/span> stalks celery rough chopped<\/span><\/li>
  • 1<\/span> large clove elephant garlic rough chopped<\/span><\/li>
  • 2<\/span> cans tomato paste<\/span><\/li>
  • 1<\/span> handful thyme sprigs<\/span><\/li>
  • 4<\/span> bay leaves<\/span><\/li>
  • Salt and pepper<\/span><\/li>
  • 1\/4<\/span> cup<\/span> olive oil<\/span><\/li>
  • 2<\/span> tablespoons<\/span> peanut oil<\/span><\/li>
  • 2<\/span> cups<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a heavy bottomed saute pan, heat the peanut oil over medium high heat.\u00a0 Generously salt and pepper the short ribs on one side.\u00a0 Brown all the short ribs in batches and set aside.<\/div><\/li>
    • In a different heavy bottomed saute pan, add the olive oil and heat on medium heat.\u00a0 While that's heating, puree the vegetables in a food processor.\u00a0 Add them to the pan and brown stirring constantly to prevent sticking. I use a wooden spatula and it takes about 15 or 20 minutes.<\/div><\/li>
    • When the vegetable mixture starts to brown, add the tomato paste quickly and stir aggressively to prevent burning.\u00a0 You can lower the heat to medium low, but I don't.\u00a0 Cook for about 15 minutes, stirring frequently.<\/div><\/li>
    • Arrange the short ribs in a single layer and pour the vegetable mixture over them.\u00a0 Add a couple of cups of water and sprinkle the herbs on top.<\/div><\/li>
    • Bake on 350, covered, for 3 to 4 hours or until the meat can be removed from the bone with a fork.\u00a0 Serve with some homemade bread.\u00a0 Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      I’m not going to lie.\u00a0 This recipe takes all day.\u00a0 I’ve tried doing the sous vide on it.\u00a0 I’ve tried doing the Instant Pot on it.\u00a0 There’s pros and cons to both.\u00a0 Doing it in the oven as an all day venture is really the…<\/p>\n","protected":false},"author":1,"featured_media":7580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/03\/IMG_0239.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Y1","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7565"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7565"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7565\/revisions"}],"predecessor-version":[{"id":7604,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7565\/revisions\/7604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7580"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}