Baby it's COLD outside!
It's not even Thanksgiving, and the snow is piling up in western New York. Here in my little burg, right on the PA border, it's 21F with 18mph winds, creating a chill factor of 3F. On top of that, my heat wasn't working! Home on a rare day off and fighting off a cold, I was gratefully snuggled under the covers for a good part of the morning. But when the reality hit that it would be a couple hours before the landlord would be here to fix it, I knew just what to do. Braise some shortribs! I'd picked up some of those under-used delectable treats on my last shopping trip... No, I didn't know what I was going to make with them until I saw this recipe, and I was sold. Shortribs are very rich in flavor, and are best when cooked slowly – in this case a couple hours in the oven. Braising these in beef broth with a ton of finely diced onion and garlic (which practically melt away) releases the marrow as well, providing a silky texture to every spoonful. Yes, spoon. The above is the foundation for a basic, yet unique vegetable beef soup.
20soup1
Carrots (as suggested), and petite peas (my addition), along with an interesting combination of spices (nutmeg in beef soup – yep), additional broth, and some barley... A veritable feast in a bowl! AND, it kept the house and my insides toasty as well wink

Posted by Linda :
Tuesday 18 November 2014 - 22:25:25
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