How about some short ribs…..

Anonymous
August 31, 2008 at 2:09 pm

short-ribs a la Ken
I buy twelve short-ribs and trim them of excess fat.
Then I just use salt and pepper (both freshly ground of course).

I also either prepare, or in this case buy mirepoix, and use about 1½ to 2 cups.
I start the mirepoix sauteing in a large skillet.

[IMG]http://farm4.static.flickr.com/3117/2812730924_89ec842742_o.jpg[/IMG]

While the mirepoix is becoming just translucent I put a quart of organic beef stock in a
crock-pot with some garlic powder (yes…you may use fresh), and a little parsley, celery flakes, a bay leaf, and salt & pepper (freshly ground of course) to taste.

[IMG]http://farm4.static.flickr.com/3235/2811881951_3f3e57342f_o.jpg[/IMG]

I set the crock-pot on high.
Once the mirepoix is done I transfer that to the crock-pot.
Now it’s time to brown the short-ribs. Brown on a medium-low setting
to get a deeper/browner crust without burning.
Arrange those little babies nicely in your large skillet and brown on each side.
For those that are good with math, notice that I do these in two batches…..

I said EACH side – there are six sides – yeah, yeah I know how hard
it is to get these brown on the ends…. TRY!
Eventually they should look like this.

[IMG]http://farm4.static.flickr.com/3290/2811882079_93b361e885_o.jpg[/IMG]

Okay, now they’re done NICELY, so we put them all standing ON ENDS in our crock-pot.
Then we’re going to cook those babies covered for 2½ to 3 hours on high.
You don’t want to have the meat falling off the bones, but it should pull away easily.

[IMG]http://farm4.static.flickr.com/3047/2811882149_331a95f577_o.jpg[/IMG]

Oh, I almost forgot…..I remove the short-ribs from the crock pot and then I use an immersion blender to puree all the ingredients in the broth so it makes a nice gravy!

Serve on egg noodles (my favorite) or rice (my next choice) or over mashed potatoes…..
or any darn way you want!