The Recipes

Shorcut Short Ribs

Now, I find the best way to cook a short rib is looooowww and slooooowww, but sometimes a girl doesn't have that amount of time.  Basically, it was LATE when I got home from work, so I scavenged what I had in the fridge and pantry and came up with the following, perfect for working in your nightly relaxation routine:

Ingredients:

- 2 boneless short ribs
- 1 c. rice, cooked to package instructions
- 1 c. red wine
- 1/2 c. beef stock
- 1 bundle thyme
- 2 roasted red peppers from jar
- 1 clove garlic, minced
- 4 button or baby bella mushrooms, sliced
- 1 T. butter
- olive oil
- salt
- pepper

Heat oven to 400 degrees.  Put the short ribs on the counter to bring them to room temperature.  Now, go wash your face and change out of your work clothes while it preheats.

Season the ribs with salt and pepper while you heat 1-2 T. of olive oil in a small oven-proof skillet.  Sear the ribs on each side for approximately 2 minutes or long enough to achieve a nice brown crust.  Deglaze the pan with the red wine, scraping up any bits on the bottom with a wooden spoon.  Add the stock and the thyme bundle and transfer to the oven.

Cook the rice to package instructions; generally 20-30 minutes cooking time.  While the rice is cooking, go finish your day-end relaxation routine.  With roughly ten minutes left to go, heat a combination of a drizzle of olive oil and the butter in a small saucepan.  When the butter has melted, add the mushrooms.  Sautee for 7-8 minutes and season with salt.  Remove the short ribs from the oven and place them on a cutting board to rest.

Add the garlic and peppers to the mushrooms and sautee for an additional 1-2 minutes.  Fluff the rice with a fork, and mix the veggies and rice together.

There should be a fair amount of braising liquid left from the short ribs.  If it is to your liking, leave it alone.  I put it back on the burner and sprinkled a teaspoon of corn starch into it to make a thicker pan sauce.  If you do this, let it simmer for 3-4 minutes to reduce and thicken.

Plate the rice, and slice the short ribs.  Ladle the sauce over the top of the meat and relax.