Colder temps make me hungry for slow roasted. I was also nursing a bit of a cough. So out with my faithful Le Creuset roaster and a tray of short ribs.
There are tons of recipes, but I find myself going off the sheet pretty easily. I started off with Ann Burrell’s and diverged.
To start, dry off the ribs, salt and pepper liberally, of course, and brown on all sides. Remove from the pan.
Then wilt your onions and smashed garlic cloves.
Stir in a half can of tomato paste and a cup of water.
Toss in large chunks of carrot and celery. A bay leaf and some thyme are nice and back in the pool for the ribs. Then pour in enough beer to go 2/3 up on the meat. Slide into a 325 oven covered for at least 2 hours. The recipe calls for 3 hours, but I find that is too long, so start peeking at 2 hours and maybe turn off the heat while you mash some potatoes or simmer some polenta.
You could sub most boney meats, different herbs, maybe hold the carrots till the last 30 minutes, serve with rice or noodles. If you have a chunk of cheap meat without bones you will definitely need that extra hour to get it tender. Be as versatile as your pantry.
Really satisfying and tasty.