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I recently tried short ribs for the first time and was blown away by the tender, rich meat. I had to have this delectable cut again, and soon. Fortunately, short ribs are readily available and reasonably priced. And, because short ribs are so fatty, a little bit goes a long way.

These need copious amounts of time in a slow cooker, so they are are best prepared on a lazy Sunday. You could also let them go overnight, if you keep the heat on low. Pair with plenty of vegetables to balance their richness.

2 pounds short ribs (4-6 ribs)
Freshly cracked black pepper
Good sea salt
Garlic powder
4 tablespoons butter
2 tablespoons olive oil
2 cups beef broth
A few springs of thyme, tied in a bouquet
2 tablespoons flour
1 tablespoon coarse dijon mustard

1. Season all sides of meat with sea salt, black pepper and garlic powder til short ribs are encrusted with spices.
2. In a heavy bottomed pan, heat 1 tablespoon butter and 1 tablespoon olive oil over high heat.
3. When pan is hot, add short ribs, searing on each side.
4. When edges of meat are browned, transfer to crock pot set on low.
5. Pour broth over the ribs. Add additional liquid if meat is not covered.
6. Add thyme, 1 tablespoon butter and a sprinkle of salt and pepper.
7. Let meat braise for as long as possible, but no less than four hours.
8. The ribs are ready when the meat is falling off the bone. When done, remove from pot and set aside.
9. In a medium pan, melt remaining butter over low heat. When butter is melted, turn heat to medium and slowly whisk in flour until all clumps have dissolved.
10. Transfer 1 cup of broth from the crock pot to the pan, removing the bouquet of thyme. Add mustard. Continue whisking until mixture has formed a smooth gravy.
11. Serve meat over greens and carb of your choice, topping with gravy.