Yerba Plum Beef Short Ribs

How can this not be delicious - get a load of this: beef short ribs browned, then braised with fresh plums and tomatoes. And sweetened by a raspberry, blackberry, hibiscus juice. What's not to like?

4 ample bone-in beef short ribs

1 medium sweet yellow onion, minced

1 carrot, finely diced

3 cloves garlic, minced

1 15-oz can petite diced tomatoes, drained, juice reserved

1 Tbsp tomato paste

1 12-oz can Yerba Mate Revel Berry juice, or favorite fruit juice

3 fresh plums, pitted and quartered

Sauté the onion and carrot in a large Dutch oven in a bit of olive oil. Cook about 8-10 minutes, until softened and beginning to caramelize. Add the garlic and thyme and cook another 2-3 minutes. Set veggies aside in a bowl.

Brown the ribs in the large Dutch oven, adding a dash of oil as needed - brown each side well.

Salt and pepper the ribs while you brown, to taste. Remove ribs to a plate.

Add the drained tomatoes to the Dutch oven and turn the heat to high. Add a dash of olive oil to make sure browning happens - not boiling. Cook the tomatoes for about 5 minutes until darkened and flavored. Add the tome paste and cook another 2-3 minutes. Add the berry juice and reserved tomato juice and bring to a gentle boil.

Return the ribs (bone-side down) to the juice - they should just crest the liquid.

Then add the plum pieces, cover and cook on medium-low for about an hour.

Check, stir, taste and consider throughout. Adjust seasoning with salt and pepper to taste.

After about an hour, the ribs should be very well cooked throughout. They should be falling off the bone. Otherwise cook a bit more until they are.

Serve over polenta, if desired.

Serves 4 with sides.

Cook's Note: You could use any nice juice you like - a bit of sweetness is perfect for this braise. You could use apple juice or orange juice or other mixes you might have. I used Guayaki Yerba Mate - but even a nicely made lemon ice tea would work well.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Tzatziki

Tzatziki is a wonderful Greek yogurt dip and condiment. It's great with pita bread or veggies, or as a topping on all kinds of grilled foods. Make sure you use a full fat, thick Greek yogurt, and that you squeeze as much water out of the grated cucumber as you can - you don't want a watery Tzatziki; it should be thick and rich. 1/2 English cucumber (about 6-inches), sliced lengthwise in half 1/4 tsp kosher salt 1 cup full fat Greek Yogurt (I used Fage 5%) 2 cloves garlic, grated with microplane or minced through a press 1/2 shallot, very finely diced 1 Tbsp fresh dill weed, minced (or 1/4 tsp dried dill) 1/8 tsp Aleppo red pepper (or fine-ground Korean chili pepper), or to taste 1 tsp red wine vinegar Cut cucumber in half lengthwise. Use a teaspoon to gently scrape out the seeds in the center of each half. Coarsely grate cucumber and toss in a colander with the salt. Allow to sit 10-15 minutes. Squeeze water from cucumber and then tip onto the center of a full-sized paper t...

Cuisine Eric

Search This Blog