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.
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