I’m Libby with Lemony Thyme and the voice behind this blog, however I learned the fundamentals from a variety of sources. When I started this blog 2+ years ago, my family was supportive yet cautious. I’ll tell you more about that but first I must introduce a staple recipe, Slow Braised Beef Short Ribs. Fall off the bone beefy goodness.
Both of these pictures were taken pre-Lemony Thyme. Just any given night celebrating food and capturing the moment with the click of a cell phone. From time to thyme I scroll through the thousands of photos I have archived. Is there a recipe we need to recreate for the blog? A gem in the rough? Or a picture of a midnight snack that warrants a sober revisit?
I stumbled upon these photos, taken on two separate occasions, and was reminded of how much I adore Slow Braised Beef Short Ribs. When I first threw out the idea of starting a blog, as I said previously, some were supportive yet cautious. Cautious about sharing too much. Sharing exact ingredient measurements is unfathomable to some. The early view was that our site should attract people like us, home cooks who know their way around the kitchen. Throw out some recipe inspiration and quality pictures and let individuals create their own versions of our dishes. I understood where this was coming from, yet I quickly learned that offering recipe inspiration WITH details would allow budding food enthusiasts (like our kid) to utilize our recipes.
Lemony Thyme will always be a work in progress representing our love for food and food photography. I’ve put in a request for Slow Braised Beef Short Ribs so that I can picture them again, but this time with my big girl camera. More importantly, I’m ready to enjoy these melt in your mouth short ribs, perched on a bed of mashed potatoes with pan gravy so unctuous I’m certain I’ll call out….for more.
- 5-6 beef short ribs
- salt & pepper
- 3 slices bacon
- 1 onion, large diced
- 2 carrots, sliced
- 1 celery rib, sliced
- 2 cups rich beef stock
- ½ cup good (but not great) cabernet or pinot noir
- 2 Tbl. Worcestershire
- 3-4 garlic cloves
- 2 sprigs fresh thyme
- Preheat oven to 300 degrees.
- Season a large Dutch oven by laying 3 slices of bacon across bottom over medium heat. Cook bacon until crispy, remove bacon and pour off all rendered fat. Reserve bacon for another dish or enjoy as a pre-dinner snack.
- Season short ribs with salt and pepper, then add to Dutch oven; brown on all sides & edges, 2-3 minutes per side. Remove and add onion, carrots and celery to pan and saute until tender, about 5 minutes.
- Add wine and deglaze pan, scrapping all brown bits with wooden spoon. Return short ribs to pan, nestle in vegetables. Add beef stock to bring liquid up to just over half way up the ribs. Then add garlic, Worcestershire, and thyme.
- Cover pan and braise in oven, checking every ½ hour to insure slow burble (not boil). Reduce heat accordingly. Total cooking time approx. 3 hours or until meat is tender and pulling away from bone.
- Serve short ribs on a bed of mashed potatoes or mashed cauliflower for a low-carb option, with a ladle of pan gravy.
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