Sunday, September 27, 2009

Rosie Makes Short Ribs.

Whenever I'm at the grocery store, I always look for the red tags for food that probably should have been cooked a week earlier. As long as the meat isn't gray I'm cool with it.
A little over a pound of boneless short ribs for $3.44. Not bad.
Into my pot of crock the short ribs went. (That's Sandy-Speak, aka Yoda-Speak.) I added freshly ground salt and pepper, some Montreal Seasoning, a dusting of flour, and about a cup of red wine.
I poured in 2 cups of beef bouillon <shudder> made from cubes. Yes, sometimes even Rosie goes slumming. Cover and turn on high.
Five hours later, I added sliced celery, carrots, potatoes, and a head of garlic. Turned to low and cooked 2 more hours.
I kept going outside then coming back in so I could appreciate the aromas.
The meat was so tender. I put butter on my carrots and taters and mashed them. I love cooked celery.
This is a true comfort meal. My tummy is happy.

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