serves 6
2 tsp vegetable oil
3 lbs. boneless short ribs, cut into 3-inch squares
salt and ground pepper
1 medium onion, diced small
1 large carrot, sliced
1 can (28 ounces) whole peeled tomatoes
2 sprigs oregano or rosemary
In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 tsp fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle skim fat from cooking liquid (about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately.
***
Notes: I used rosemary... next time I'll use oregano. And we served it over egg noodles.
Verdict: BORING. Seriously, garlic would have probably enhanced this significantly! Maybe more salt, and more pepper, too? The meat was very, very tender... and I think we will enjoy it with a little more spice!
Photography: I need to take a photo class... ugh!
No comments:
Post a Comment