Sorry for the brief hiatus! Between work, and the upcoming holidays, it's been a bit crazy around these parts. We've mostly been cooking easy, standby recipes, so there haven't been many new recipes to post here. However, we did receive some nice looking short ribs in a recent share and put those to good use, cooking them low and slow. This method of cooking leaves the meat nice and tender, practically falling off the bone.
We're big fans of Top Chef, and Edward Lee, a contestant from the season based in Texas, just put out a cookbook combining his Korean roots and southern tradition called, Smoke & Pickles. We followed his recipe for the short ribs, and it was quite delicious.
If there's a lot of excess fat, you'll want to trim some of it off. Then parboil the ribs in a dutch oven for about 8 minutes, in about 4 cups of water. Once they start to cook, pull them out of the water, and set them aside. You'll want to skim some of the fat out of the liquid, and then reserve 2 cups of the cooking water. The rest of the water can be dumped out, and you'll want to dry out your pot.
While we were in the final stages of braising, we whipped up a side dish of roasted Brussels sprouts. We halved the brussels sprouts and tossed them in a marinade of miso paste, ponzu, rice wine vinegar, and sesame oil. We also stumbled upon some black garlic at Trader Joe's, so we sliced up a couple cloves and added them to the sprouts.
Black garlic gets it's color from being fermented for weeks. It develops a nice sweet flavor, with hints of balsamic vinegar. It may look a bit unappetizing, but it's quite delicious. Once your sprouts are evenly coated, place them on a baking sheet and let them roast in the oven for about 20 minutes. We topped them with some sesame seeds and bonito flakes, for a punch of umami.
Rice would be the traditional accompaniment for this dish, but Edward Lee pairs his short-ribs with edamame hummus. We went in a similar, but different direction, and whipped up some roasted garlic mashed potatoes with some spuds we got in our share. They were a great way to soak up the delicious gravy.