So this post really should be titled “Don’t forget to photograph the sauce”. That is as close to an admission of stupidity as I am going to get. You will note one or two pouring shots further down. One of peppercorns and one of smoked paprika. The sharp eyed amongst you will notice that they are both poured into the same pan and they are both going into the pan empty. The truth is, I was playing around with a couple of lighting approaches. I wanted to be able to really freeze the stuff mid-air. A blur in a pour is a failure. So, I spent about an hour getting the two shots, picking peppercorns off the floor and out from under the fridge as well as cleaning the oven dish repeatedly. I think I got there in the end. However, I should have spent my time thinking about what I was doing. I was preparing Smoked Bourbon Beef Short Ribs and that needs a sauce. It had one. It was delicious. But, I don’t have a picture to prove it. Damn!
Butchers are like the rest of us. There are the good ones and there are the not so good. There are some worth marrying and some that deserve a life of loneliness. When it comes to the ‘lesser joints’, some butchers play a little on the ignorance of the buying public and sell them stuff that should really be going into the off cuts. Thankfully, there are many great independent butchers selling top quality meat. I believe that most of them are at least “in a relationship”. Butchers who are keen to educate their customers and are delighted to see people like me using the lesser cuts in different and interesting ways. So, when I encourage you to try this straightforward Beef Short Rib Stew, be sure you get the right ribs from the right butcher. It could lead to a beautiful romance and a long term relationship.
I was in one of my favourite butcher shops recently. I was in my usual state of having no clue what to cook for the Sunday family dinner (a 25 year tradition in our gaff). My eye was drawn to some outstanding beef short ribs. Temperatures in Ireland hadn’t hit the “Oh I need comfort food” level and I was wrestling with my desire to get the ribs and cook them low and slow. I bought them anyway and took them home. Weather was pretty warm (or as “pretty warm” as it ever gets in Ireland in September). I needed an alternative plan. My store cupboard of Oriental ingredients came to the rescue and I concocted Oriental Beef Short Ribs. This is not an ‘authentic’ Oriental recipe in that it was devised by an Irishman in a bit of a flap about getting a dinner prepared. However, I defy you to find a tastier way of preparing beef short ribs in an Oriental style.