My husband asked for boneless short ribs last night. I went looking for something different to do with them and came up with this Anne Burrell recipe: http://www.foodnetwork.com/recipes/an... The technique for creating a mirepoix by grinding the aromatics to a coarse paste produced deep, deep browning and equally intense flavor.
We had it with a wild mushroom ragu and easy baked polenta: http://www.latimes.com/features/food/...
We also had steamed carrots for the bright color accent that this delicious but monochromatic meal needed.
The mushrooms and polenta make a great vegetarian meal on their own but they were bliss along with the short ribs.
This was sooooo good, I blew a successful 6 month diet to have a second helping. My husband was counting down the time until he could have some leftovers.
This is also a great recipe for appreciating the genius of a kitchen tip that appeared recently on a thread here. De-fat the braising liquid by filling the bowl of a stainless steel ladle with ice cubes. Draw the bottom of the ladle around the liquid pausing in the puddles of fat where they collect. The fat will congeal on the under surface of the ladle to be wiped away with a paper towel. Continue dragging the ladle wiping and replacing ice cubes as necessary. No wasted lean sauce but highly effective fat removal.