Tuesday, January 14, 2014

Braised Veal Short Ribs

This year for a holiday present, my parents gave us a 5.5 quart Le Creuset Dutch Oven. We love this item. We have braised several times this month and every single time the results have been so much better than the results we got when braising in a stock pot.
The first thing we braised was a holiday present to me from SP:
Happy Veal Short Ribs. SP will only eat beef/veal if it's organic so he surprised me by purchasing these from Penns Corner.
Lots of wine and beef broth for a flavorful braising liquid.
Dredged in flour and then browned short ribs.
Carrots, celery, onion, mushrooms browned in olive oil. Also some bacon, not pictured.
Everything simmering together.
These were a very successful first braising in the new Dutch oven, a very successful first cooking of veal for us, and a very tasty end to 2013 as we braised these on New Year's Eve for dinner. Moist, tender meat that fell off the bones. In fact, these were so tasty that SP kind of grossed me out by sucking every last drop of meat and flavor from the bone - for a guy who won't eat beef, it was strange to see him doing that and enjoying it so much.

Our version based on/inspired by Pioneer Woman's recipe here. We used veal, not beef short ribs. Bacon, not pancetta. Onion, not shallot. Beef broth, not chicken. Dried rosemary & thyme, not fresh. We added celery and mushrooms because we had the celery and we like mushrooms a lot. And a relatively cheap sangiovese wine.

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