It was a slightly-on-the-cool-side, rainy, spring day.
Gray skies. Damp. Drizzle.
Perfect day for this type of meal- hearty and earthy. Mr. Hawthorne crock-potted boneless beef short ribs along with some cabernet sauvignon and beef broth. He later added peeled and sliced rutabaga and whole, unpeeled carrots. The wine was divine.
The reason Mr. Hawthorne bought this cut was because of the marbling. Plus, it was on sale. But he really liked the marbling.
Heat up a skillet. Medium to high. Add in butter and oil. Equal amounts. The butter is for flavor. The oil is to raise the smoke point, so the butter doesn't burn at the higher heat. When you get the first wisps of smoke, add in the "boneless ribs."
Into the cool crock pot, Mr. Hawthorne put hot "boneless ribs." (And that's some Sandy-speak if I ever heard it.) According to Aunt Sandy, my world should have just imploded and I should have been sucked into a black hole. But nothing happened.
This was beyond excellent. The meat melted before my fork ever touched it. It was magical. The rutabaga rocked. A perfect crisp-tender. Earthy flavor. Comforting. Warm. Oh you carrot, you. Tender. Rooty. Rustic.