I hate leftovers. I’m not proud of it, but I can’t seem to help it. If it weren’t for my wonderful wife, who graciously gobbles up my leftovers, I’d probably have to stop cooking just to stop the waste. This recipe is a rare triumph over leftovers. It takes leftovers from my Braised Beef Short Ribs recipe, and transforms them into an intensely flavorful ravioli!
This is the start of a series of articles where I talk about a few of the tools I find are absolutely vital in my kitchen. I don’t mean tools that “are nice to have” or “make things easier.” I mean “essential” – as in, you can’t make certain dishes without these sorts of tools. Today we’ll talk about thermometers and scales.
This recipe for braised short ribs is a one-two punch of umami flavor. It’s actually a deviation of a braised short rib recipe by Adam Fleischman. It’s super-simple, will make your house smell wonderful, and perfect for serving up to a large number of guests. If you have leftovers, don’t worry, because I’ll be following this recipe up with a wonderful way to use the leftover short rib and braising liquid! If you’ve never tried short rib – it’s a wonderful and inexpensive cut of beef. It’s not very tender, thus the braising, but it is VERY flavorful. I like to get my short rib at Costco, where 3 lbs will only cost me about $25. Most supermarkets will also carry short ribs, but you may have to speak to the butcher to get this particular cut.
This is the first recipe published to this blog! I’m starting with a relatively easy recipe that doesn’t require any unusual equipment. Guests always seem to love this one. It is a wonderfully savory and tender pork dish with just the right amount of sweet. As a bonus, pork tenderloin is actually a wonderfully healthy cut of meat. It’s very lean. So lean, in fact, that it made it on to the American Heart Association’s Heart-Check list. Pork tenderloin is also much less expensive than its beef counterpart.
