foodie fridays: slow cooked short ribs

Thoughts.

Boy, I sure do have a lot of those little suckers.

I would say on an average day that I manage to produce a minimum of at least 1,000,000 thoughts.

Sometimes more.

Sometimes less.

Some thoughts are witty and amusing, while others are a little haphazard if you know what I mean.

Could you imagine what a million thoughts would like listed on a giant white board?

Yikes.

Could you imagine what your mother would think if she read those thoughts?

Gasp.

All I have to say is thank goodness for inner monologues.

However, I did have one completely brilliant thought last Saturday afternoon that I need to share with you. My beloved Kitties took on the Oklahoma Sooners in a friendly game of college football. Well, friendly may be a far stretch considering the two teams almost mauled each other before the game even started.

Anyways, I knew this rivalry match was going to be heated, bloody, and basically an all out fight to the finish. I figured in order to watch this game, Mr. B and I would need to eat something that would stick to our ribs.

My thought process went something like this:

Pigskin.
Large men.
Linebacker.
Thick necks.
Cows have thick necks.
Meat.
Could a cow be a meat-head?
Steak. 
No. 
Something juicy. 
Slowly cooked.
Juices.
Ribs?

Ah…yes, short ribs.

It’s amazing how fast the brain works. Within a minute, I knew what kind of short ribs I wanted to make. I am a huge fan of Tyler Florence and have made many of his culinary recipes. But the one recipe I haven’t attempted is the short ribs. It wasn’t that I was scared of this recipe, but more the fact that I didn’t have the time to commit to something for three hours.

Since a typical college football game is four hours long, I knew this recipe would keep me busy in case the Kitties didn’t play well. Sure enough, I was right. The first half of the game we were neck and neck, but then, everything fell apart. The wheels came off and the Kitties just couldn’t hold on. We lost, badly.

After the game, the only thing Mr. B and I could do was dive into a huge dutch oven of warm, fall-off-the-bone short ribs.

I would list my thoughts about the game on a whiteboard, but I am a lady.

Slow Cooked Short Ribs
(adapted from Tyler Florence)

Serves 6

Prep Time: 20 minutes
Cook Time: 3 hours

Ingredients:
3 tablespoons olive oil
4 pounds of sexy short ribs
1 medium yellow onion, chopped
2 carrots, peeled and chopped
1 large tomato, quartered
3 ribs celery, roughly chopped
6 garlic cloves
1/4 bunch fresh thyme
1 1/2 cups red wine
2 cups beef stock (preferably the low-soduim kind)
3 tablespoons flat leaf parsley, chopped

Directions:
Preheat over to 350 degrees.

Drizzle a Dutch oven with olive oil and heat to medium-high heat. Salt and pepper the short ribs. Brown on all sides. Don’t cook all the way through and then set aside when finished.

Place onion, garlic, celery, carrot, and tomato into a food processor. Pulse until smooth.

Turn Dutch oven again to medium-high heat. Add a 3 tablespoons of olive oil and add thyme to infuse oil. Next add vegetable pulp and season with salt and pepper. Cook for about 10 minutes. Add red wine and beef stock, and bring to a boil. Place short ribs into Dutch oven and nestle them into the liquid. Make sure the liquid covers the meat. Put lid on and place and place in the oven and braise for 2 1/2 to 3 hours.

When ribs are tender, remove ribs and place on a plate. Top with parsley and enjoy!