I think I just outdid myself. Tonight’s meal was a reward for a difficult week. The butcher twisted my rubber arm into buying some gorgeous beef ribs. They were cut Flaken-style and were the size of my head so it was pretty hard to resist.
After browning the ribs I sweated off some traditional aromatics (celery, carrots, onion and garlic). The braising liquid was composed of some beef stock, red wine and a can of diced tomatoes. I added some paprika, thyme, oregano and bay leaves as well.
After a couple of hours the meat was falling apart so out it came. I strained out the solids and thickened up the liquid with a splash of balsamic vinegar. Absolutely incredible. Unfortunately, in my food lust I neglected to take a picture. I’m not going to lie, I’ll be thinking about this meal for a long time.
To top it all off, I decided to open up arguably the best bottle of wine I’ve had in years – Dry Creek Vineyards 2000 cabernet sauvignon. Apparently holding on to a wine for 10 years leads to awesomeness.
Anyhow, another great meal in the bag. I really do love seasonal cooking.
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