How about some short ribs…..
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.
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.
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.
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.
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!