“Instructions for living a life: Pay attention. Be astonished. Tell about it.” ― Mary Oliver
A favorite dish this time of year, and I love it because it’s pretty quick on the prep (long on the cooking) and is an easy way to bring a lot of flavor for a simple Sunday dinner. This can be done in a slowcooker too, with good results, so also great for a weeknight. (Just set for 4-6 hrs on high or 8-10 on low and sear the meat beforehand if you can, it does matter!). Beef short ribs braised are tasty, tender, and hearty all at once. Here’s what mine looked like tonight.
They’re great served over mashed potatoes with a side of greens, or over egg noodles with a salad or sautéed brussel sprouts on the side. I’ve made many variations of this, here’s the gist, adapted from something I found on the foodchannel.com a while ago.
I skipped the sieve and boiling of liquid today because we were in a rush, but used a slotted spoon to get out the veggies to serve with the ribs. Still worked out great.
*Disclaimer: I am biased, since I used to work on the Muir Glen brand, owned by General Mills! But, trust me, the fire roasted tomatoes are the best, dish-transforming. They’re also organic and have an awesome fresh tomato taste.