The last weekend of summer has finally arrived, finding us packed and ready for yet another road trip to San Francisco to drop our son off at school. The send-off is much more quiet this year since he’s beginning his second year and I guess […]
Tag: short ribs
Something happened to our Sunday dinners this busy season. They’re usually what I manage to hang on to after watching our weeknight dinners dissipate one by one from thoughtful, healthy salads and planned entrees, to a quick forage through the wilted inhabitants of my […]
I grew up eating braised meat. I don’t think it mattered what time of year it was, but at some point during each month, and usually on the weekend, my mom would make what she called a roast. Although we don’t have them as frequently, it is something we enjoy.
Essentially, braising involves cooking in liquid — but there’s more to it than just putting a piece of meat in a pot and covering it with water. Well, if you want it to taste satisfying, that is. There are some basic steps to take when braising: 1) Choose the right cut of meat; 2) Brown seasoned meat on all sides in a bit of fat; 3) Brown the aromatics; and 4) Add the liquid and cook low and slow.
At the expense of sounding like Alton Brown without the scowl, all four of the steps I mentioned are very important, and if one of them is left out, then you’ll end up with a grey chunk o’ meat — not very appetizing.
The nice thing about braising is that the best cuts of meat to use are those which are tough — which translates to less expensive. Easy on the wallet. Cheap. They’re all the parts of the animal that get the most exercise. Chuck was my mother’s cut of choice, but a rump or brisket are also great. Short ribs are another perfect choice for braising. They’re squarish cuts of beef that include a portion of bone (ribs, right?) and usually come three to four in a pack depending on their size.
When I think of short ribs, I think of gravy and wide, flat noodles. Completely delicious!