My kind of recipe

It’s the first step in the procedure which has taken my fancy.

Pour yourself a glass of wine.

"Pour yourself a glass of wine."

The recipe is for braised short ribs, which is a truly divine way to cook a comparatively inexpensive cut of meat. I found this particular recipe I was hunting about on the net for a description of the particular cut of meat, which is unfamiliar to many New Zealand and Australian butchers, because it’s an American cut. I first came across the dish at one of Ruth Pretty’s cooking classes a few years ago, and I’ve made it many times since, always to great acclaim. Ruth Pretty’s recipe is available here, and I can attest to its excellence, ‘though she doesn’t have that superb first step in the procedure.

I’m making braised short ribs on Saturday. I’ve been along to the local butcher, and taken him the Angus beef chart from this page, which shows the correct cut (short rib, G1). Because it’s a specialist cut, if you think you might have a go at making the dish, remember to go in and order the short ribs from a butcher a few days ahead.

Yum, yum, yum. My mouth is watering already. I’ll try to take some pictures, and blog the process.

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4 comments on “My kind of recipe

  1. Carol says:

    You have me inspired, Deborah. I’ve never heard of short ribs. If one was unable to procure them, what would be the next best cut?

  2. Deborah says:

    I don’t know for sure, but possibly brisket, or gravy beef. Maybe skirt steak? Something you would use for a long, slow cook. Some years ago (four or five, I suppose) I got the Gipps St Butchery in Karori to prepare some for me, and I know other people have gotten them from there. They actually knew about the cut. Make sure you get boned meat i.e. the bones should have been taken out.

    One of the great things about this recipe is that you can make it the previous day, and then just heat it up on the day when you are serving it. Ruth Pretty’s version has instructions for doing that.

  3. Carol says:

    Wonderful, many thanks Deborah. For some reason I thought it might be cooked with the bone in. We go up to Karori for music lessons once a week so I’ll see if I can find that butchers.
    I was amused to see that your recipe calls for a bottle of red wine where Ruth Pretty’s calls for 250 mL – that’s quite a few glasses for the cook!

    By the way, I have gotten very good use out of your chocolate fudge recipe that you posted prior to Christmas one year – I’m making a batch this evening for our school food fair at the weekend. I

  4. I love that method; my preference too. This does sound like a great dish, best for adults I’m guessing?

    I’m quietly pleased with myself having produce 2.2 litres of a lamb and lentil goulash in a slow cooker yesterday. It also uses a cheaper cut, I usually buy the half roasts if they’re available but almost any cut will work if you cook it long enough (I avoid fatty cuts since the slow cooking won’t eliminate it).

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