Alanna H wrote:I picked up a pound and a half of boneless beef short ribs because they looked so good...but I have never prepared them before. Heck, I don't even think I've eaten them before. So I need some recipe help. I would to stick them in the crockpot but if there is a better way to do it I am open to suggestions. I love to cook, but am not very creative and like to have a recipe to follow. Thanks for any ideas!
Alanna, you're in luck ... we had some here (from Preferred Meats in Sellersburg) just last night!
Mary took her turn in the kitchen to make them, so I'll have to ask her about the exact recipe when she gets in from a meeting, but basically she just did them the old fashioned way - simmer them for a really long time in a heavy dutch oven with plenty of stock or water and some aromatic veggies - carrots, celery and onions - then strain out the veggies, defat the broth, and return the meat and some of the broth to finish in the oven, top off, so they crisp up and caramelize.
They need really long cooking - four hours isn't an under-estimate, to reach full tenderness - and they cook up a LOT - 1 1/2 pounds won't make too much for two. But they're great, warming winter comfort food.