*Camera phone for the last week. I found my charger!
Eating this dish made me feel like I could be a good mother one day. A standard piece of meat, cooked for a long time (as you get the kids organized), slapped with a starch (served with spinach risotto), and away you go. But this one is good, too. Not only did our place smell of home-cooking, it was filled with the feeling of home too. I think I might be getting sentimental ....
Modifications:
I used two short ribs (weighing about 1 3/4 pounds), and kept some of the ingredients at the called-for quantity (celery, onion, carrot, oil, and olives) and halved the other ingredients. I omitted some herbs from the herbes de Provence (I didn't have sage, savory, or fennel seeds), and used dried parsley in lieu of fresh. I diced two tomatoes instead of using a tin, used sliced carrot instead of baby carrots, and used homemade chicken stock.
Preparation:
The recipe was great. Each step was straight-forward and executed as expected. My oven-proof pan is fairly large, so a lot of water was added before the ribs went into the oven. Two hours into cooking, the meat had already separated from the bone, so I reduced the heat to 250F and opted to take it out after 3 and a quarter hours. Because I had so much broth (from the added water), I put about 4-5 cups aside for future use, and reduced the rest.
The Verdict:
Definitely my favourite one yet! It was SO tender and flavourful. The olives added a nice salty flavour to the broth (I'm sure you'll find another strength), and I couldn't recommend the carrots enough. The first words I uttered were, "Kevin is going to love this!" I hope I am right! Overall, a hearty 4.7 heifers out of 5.
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