Tahoe has once again been transformed into a lovely winter wonderland, trees frosted, cars buried, snowplows running at all hours. The snowy slopes are again our playground, the sun vanishing earlier and earlier each afternoon, and many evenings are spent huddled by a roaring woodstove. As a long day of skiing or riding draws to a close, stomachs start to growl with intensity, and we search out warm, hearty, filling dishes.
The first cooking method that comes to my mind this time of year is braising. Through slow, moist cooking, a tough piece of meat can become a melt-in-your-mouth delicacy.
I have a sudden and unexpected new friend, the Crock-pot, that allows one to throw a dish together ahead of time. By dinnertime, the flavors have married and intensified and the meal is ready when you get home.
Braised Beef Short Ribs
(Serves 4)
4 Short Ribs, about 1lb each
Flour for dredging
Olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
6 cloves garlic, peeled and smashed
2 (14 oz) cans low sodium chicke broth
2 cups red wine
1 Bay leaf
3 Sprigs fresh thyme
Salt and pepper to taste
Directions:
Season ribs with salt and pepper then lightly dredge in the flour. Brown in hot oil, 4-5 minutes per side. Remove meat and all but 1 tablespoon of fat from pan and add vegetables. Sauté until lightly brown, 5 to 7 minutes. Add red wine and scrape up brown bits from the bottom of pan. Put vegetables, meat and all remaining ingredients into crock-pot or roasting pan. Cook on low in crock-pot for 7 hours or in a 300º F oven for 3 1/2 hours. Remove meat, strain sauce with a fine mesh strainer or cheesecloth and discard solids. Reduce liquid in a small saucepan until thickened to make sauce. Adjust seasoning. Serve with mashed potatoes or creamy Parmesan polenta and sautéed Swiss chard. Enjoy!
~ Sarah Congress cooks at Moody’s Bistro in Truckee and is starting her own personal chef business. Contact her at sarahcongress@yahoo.com.
