Lots of people find January a big disappointment. It can be cold and dreary and sometimes seems like a letdown after months of holidays and celebrating.
But the food is good.
I like to call January cuisine. Filling, nourishing, comforting stuff.
Like short ribs.
Short Ribs with Barbecue Sauce
- 5-6 pounds beef short ribs
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 medium onions, sliced
- 2 garlic cloves, chopped
- 1 teaspoon finely chopped chile pepper
- 2 carrots, peeled and cut into chunks
- 2 stalks celery, peeled and cut into chunks
- 1 cup ketchup
- 1 cup beef stock
- 1 cup beer or ale
- 1/4 cup apple cider vinegar
- 2 teaspoons soy sauce
- 3 tablespoons brown sugar
- 2-3 thyme sprigs (or 1 teaspoon dried thyme)
- 1 bay leaf
- salt and freshly ground black pepper to taste
Dry the surface of the meat with paper towels. Heat the vegetable oil in a large sauté pan over medium heat. Working in batches, cook the meat, turning the pieces to brown them, for 4-5 minutes or until lightly browned. (If the oil seems too dark, discard it, wipe the pan and add 2 fresh tablespoons vegetable oil.) Remove the meat and set it aside. Add the onions, garlic, chili pepper, carrots and celery to the pan and cook for 2 minutes. Stir in the ketchup. Pour in the stock, beer, cider vinegar and soy sauce and stir the ingredients. Stir in the brown sugar. Return the meat to the pan and spoon some of the sauce over them. Place the thyme sprigs and bay leaf in the liquid. Sprinkle with salt and pepper to taste. Bring the liquid to a boil. Lower the heat, cover the pan and cook at a bare simmer for about 4 hours or until the meat is fork tender (or place in the oven at 225 degrees).
Makes 6-8 servings