Monday, November 1, 2010

Drunken short ribs with black rice kitchen! kitchen!

Drunken Short Ribs
happily resting
on a bed of fennel and cucumber salad with
black rice pilaf.
This dish is just dancing with flavor!
THE DRUNKEN SHORT RIBS is a dish that is just dancing with flavor and sure to please any palate.

What made it dance with flavor.....
3 pkgs. of short beef ribs
1 onion quartered
4 cloves garlic chopped
1 teaspoon GARAM MASALA
1 teaspoon mustard seed or powder (if you don't have either - get a teaspoon of dijon mustard)
Kosher salt/course salt
Amaizing dry rub (see previous posting)
4 whole cardamon with husk and smashed a little
A squirt of tomato paste
Olive oil
1 bottle of beer
1/2 cup orange juice
Heat the oven to 295 degrees F (I will tell you later why).
Season the ribs generously with the AMAZING DRY RUB and set aside for 10 minutes or so.
Heat olive oil in large oven proof braising pan and brown each ribs until golden and set aside.
Take out the oil from the pan and leave the bits that the ribs left behind.... add a tablespoon of olive oil and saute the onions and garlic on the same pan until soft. Add the teaspoon of GARAM MASALA and mustard stirring for a few seconds, then add the tomato paste and continue stirring. Make sure that you scrape up the those lovely bits on the pan and slowly add the beer. Simmer for 2-3 minutes until the alcohol evaporates then add the 1/2 cup of orange juice. Correct the seasoning, simmer for another 2 minutes. Cover and pop in the oven for 3 hrs. and forget about it until your timer rings. Check the seasoning and serve warm.
Some suggestions to partner this dish: boiled potato, a salad or vegetables. I served this with fennel and cucumber salad, and the black rice pilaf. Recipe for the black rice pilaf is posted.
This dish serves 4 people.

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