Short Rib Yummyness

The other night I ventured to slow cooking land without the proper equipment. You see, I still haven't found the need to purchase a slow cooker/crock pot/steamer/dutch oven etc. I'm sure that if you have a family it helps, but for my case...I have a good stew pot that serves my purposes just fine. You might be thinking, short ribs in a regular pot? Well, let me tell you, I find a way when there is no way. The first time I made the short ribs I was almost intimidated because the recipe from Southern Living called for a Dutch Oven, I thought to myself, "MAN LISTEN, where's my pot???" The first time, I followed the recipe exactly, no adding a little Cocoa like I usually do...well maybe just a little ;). They came out close to perfect, and I was VERY impressed.

The other night I ventured back to Short Rib land and thought, "hmm let's try something different," it helped that I didn't have all the ingredients from the first time so I added my Cocoa flava to the pot and let me just say this, TOOT! TOOT! TOOT! Now, I throw down on the regular and sometimes (very rare) some things I make are hit or miss (that usually comes when I am rushing and thinking with my stomach and not my brain). This time, I wanted to call Tiffany's and purchase a ring for myself, they were THAT GOOD. I am glad that I can still impress myself, too bad for the sorry sap (he who will not be named) who missed out on all that goodness.

So without further ado...The Recipe
(Make sure you add a little of your own "flava")

One note: This recipe is for one, but I was able to stretch it for three days.

Short Ribs Yummyness

Ingredients:
* Short Ribs (duh) - I went to the butcher and he cut about 12 pieces for me (Not a lot when the meat breaks down).
* Chopped Onion - about 2 tablespoons
* Chopped Garlic - 1 tablespoon (I love garlic)
* Chopped Green Pepper - 1 Tablespoon
* Flour
* Vegetable oil (enough to coat the bottom of the pan or pot, you'll see why below)
* Your favorite seasoning
* Beef Stock - 1 Can
* Red Wine - 1 cup - I lowered the amt this time around
* BBQ Sauce - 1/2 cup

Directions:
1. Soak meat for an hour (as you should all the time, gets excess blood out)
2. Season meat with your favorite seasoning
3. Flour the meat (I used a bag, I'm old school)
4. Pre-heat oil in pot/pan
5. When oil is hot, place meat in oil to brown on each side

6. Once meat is browned, take out and drain on paper towel
7. Add veggies (you can add carrots, celery etc - do your thang)

8. Add the beef stock and stir
9. Add the bbq sauce (whichever one you like)
10. Add the red wine and stir
11. Once the veggies have softened drain the excess oil and add meat back to pot
12. Add just enough water so that it's just below the top of the meat

13. Turn heat to a very low simmer and let it cook for 3 hours this helps in getting FALL OF THE BONE TENDERNESS

Serving options:
Now ya'll know that it has to be something special for me to make rice, and this was the occasion. Once I tasted the gravy, I knew that I had to make rice to sop up some of that goodness. Luckily, I have a handy dandy rice cooker :). It was a last minute addition.

For the sides I made sauteed okra and a baked sweet potato I didn't do anything special to either. I threw the sweet potato in the oven and let it bake when the short ribs had an hour left of cooking. Once the sweet potato was done, I added my okra to some olive oil and garlic, added a little "flava" and sauteed for about 10 minutes.


And Dinner is Served :)


Thanks for checking me out, tell a friend to tell a friend :)