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mahogany short ribs

In recipe on October 25, 2010 at 12:31 am

this recipe came so highly recommended by the washington post food writers that it made an almost-entirely-vegetarian like me buy 3 pounds of bleeding meat:


there is also something about the word “mahogany” that i can’t resist.

mahogany short ribs

3 pounds short ribs, bone-in or boneless (now, this really raised a question for me – 3 pounds of short ribs WITH bones is going to be a very different amount of meat than 3 pounds WITHOUT bones. you’d think that difference would mess up the recipe. i used bone-in.)
1 cup teriyaki sauce (i used trader joe’s soyaki sauce)
1 cup prune juice (they laughed at me at tj’s when i asked for prune juice, and recommended cvs, where unfortunately it only comes in gallons.)
1 cup water (no problems here…)
1/2 teaspoon of black peppercorns (i used a whole teaspoon. just because i was being contrary.)

place meat bone-side up in a baking dish and cover with the prune juice and the teriyaki sauce.

make sure the meat is tucked in all cozy-like…


refrigerate overnight or up to one day, says the recipe.

about 2 hours before you’re going to be hungry, remove the meat from the marinade


(ooh! mahogany!)

and add the water and peppercorns.


bring to a boil, then reduce to a simmer and add the meat back in.


simmer, covered, for 2 hours or until the meat is tender and delicious. (mouth watering yet? mine was!)


remove the meat again.


the recipe didn’t say to do this, but he suggested i skim off the fat, which turned out to be a really substantial amount. i’m so glad i did. the picture does not do justice to the half-inch thick layer. ick.


then cook down the remaining sauce until it is all syrupy.

the recipe says to pour sauce over meat and serve, but we found that it’s absolutely vital these are served as hot as possible. so i recommend cooking the sauce down, then putting the meat back in and reheating.

i served with mushroom pie (recipe coming soon), warm spinach and sunday night football.


so, they turned out just ok. i was hoping for more of a sweet-salty thing going on, but the teriyaki flavor totally dominated. although i enjoyed them once, it’s safe to say i have not become a short-rib convert.

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