“Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey. To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness. The angels, who know no hunger, have never been as satisfied.” ~ Eli Brown, Cinnamon and Gunpowder
Braised Short Ribs
The Meaning of Food, a public television production, defines comfort food as the equivalent of a warm sweater, a kiss on the forehead or a favorite blanket. Acclaimed chefs, when asked, want to be comforted with simple, hearty fare.
Since I have been wrapped in a blanket of snow and ice for the last few days, simple, hearty fare is high on my list.
This braised short rib dish, from Sara Moulton, is not only comforting, but the leftovers can be transformed into a completely different dish.
Gather the ingredients.
Begin by browning the short ribs in olive oil until they are golden brown. After browning, place the ribs into your slow cooker.
Sauté the onions and carrots until golden. Add the garlic, the tomato paste, thyme and bay leaf and sauté for two minutes.
Sauté the slice mushrooms until golden brown. Add to the sautéed onions. Stir together and then add the vegetables to the crock pot.
Add the red wine to the skillet and bring to a boil. Lower the temperature to a simmer and reduce the wine to one cup.
Add the wine and stock to the crock pot.
Cover the pot and cook on low for 8-10 hours.
Remove the ribs to a plate and strain the solids from the broth. Place the broth in a saucepan or your crock pot liner if stove top safe.
Thicken the broth with a slurry of flour and water. Whisk in the mustard, lemon juice and salt and pepper to taste.
Remove the meat from the bones and add it, as well as the onions and mushrooms strained from the broth, to the thickened sauce. Cook for about 5 minutes to meld all the flavors. Serve with egg noodles.
For a complete list of ingredients and original cooking instructions see Sara Moulton’s Braised Short Ribs.
NOTE: I added mushrooms to the original ingredients. I also saved the sautéed onions and mushrooms, when straining away the broth, and added them back to the thickened sauce.
