|Braised short ribs from scratch is my goal for a holiday meal. Probably veal stock, depending on the recipe and what bones i can get. I hope there is a heavy pot for the braise. Also, i forgot to pack my knife sharpening stones. I was hoping to do a mass sharpening on all the nice but dull knives in the kitchen.
Obtained bones. A meat market I went to didn't really understand when I said I needed veal bones for stock. The guy then asked if I wanted "marrow bones". I guess that's what they're called now.
Hmmm ... need lardons, pearl onions and some shrooms.
5 lbs of bone-in short ribs acquired. Got some pork belly too. The meat cutter didn't bother to ask how I wanted the pork belly, and cut it like bacon. That's fine for lardons, but seems like the sort of thing one should ask. Bottle of California cab also acquired.
12 hours in the stock pot
Great shot. I'm 8 hours into a beef stock. Was lucky with bones at my whole foods: loaded with meat and fat and all kinds of good stuff.
Short ribs marinating overnight in California cab. This cab plus some of the stock will be used to braise the short ribs. I'm using a slow cooker, but it has three settings, and I have a thermometer. I want to achieve at least 180. If the slow cooker isn't up to task, I have two dutch oven-ish containters that will fit in the oven.
More progress pics available in instabook and facegram.
Awesome dish. Bistro Jeanty's version was better. It was served in a personal sized dutch oven, as if they had cooked it that way. I think they cheated.
The audience (brother and mother) was appreciative, and didn't seem to mind the massive cleanup required. Although I cleaned along the way, there was an explosion of pots at the end - one to hold the cooked spare ribs, bowls to handle the various processes done to the cooking liquid. Separate pans for onions and mushrooms.
"Explosion of pots at the end."