tis the season to be jolly! ^^
doing like 4 christmas dinners this season (this month of december). got to plan menu a bit & test out some new dishes and relish some old dishes that i have not done for a long time also…
as i said, my 1pax meals often used to test out new dishes. 🙂
bought 2 twin-slabs grain fed angus beef short ribs 2.7kg from qbfood delivered today..
today my first experiment of braised beef short ribs – planning to do for 12dec2018 teban gardens friends dinner and my family christmas eve dinner.
following chef edward leonard’s excellent recipe= https://m.youtube.com/watch?v=_-CObG00ck8&feature=youtu.be
(basically pan-charred short ribs, removed and added carrots, zucchini, onions, fried and camarelised a bit, then deglazed with white wine and chicken stock, then baste over the short ribs in an oven proof dish, covered & placed in oven)
i use 165degC. my a tiny piece maybe 250g..at 1hr 45mins it felt quite nicely done..at 2hrs15mins the thicker part was excellent the thinner part slightly overdone..
taste wise i did not have beef stock or red wine so used a little white wine & chicken stock..tasty especially with vegetables ratatouille, but still not the fantastic taste & texture like the wagyu ribs at akira back..
texture can adjust in any case timing different if making 1kg slab..taste iwise f unable to get beef stock will have to stick to an intense chicken stock
for my 1pax dinner, i made a small side of tagliattele in white wine sauce.
overall shortribs was delicious and pasta side usual great pasta. so dinner was great.
will do a proper recipe when i do this for a larger serving on 12.12.2018 and 24.12.2018. 🙂