Day 15 of Intermittent Fasting: a balmy afternoon, clear skies and a gentle breeze.
The doggos and I had a rough sleep last night. I’d blame them for being loud (namely whilst pulling down an entire chicken, still in its roaster pan, from the counter…or, later in the evening, when the younger puppy yipped at me for not tucking her in to MY BED, forthwith).
But if, I’m being honest, I actually slept in until half past eleven this morning for one reason and one reason alone: I was really busy trying to keep my shareholders happy and increasingly generous whilst building some of the finest zoos ever imagined on the one and only 2001 original version of Zoo Tycoon.
So. Priorities, people. (Go ahead, laugh away. Zoo Tycoon is my thing.)
Dinner today was a sumptuous affair, it took about three-and-a-half hours, and it was *almost* worth it. Lol. Short ribs are hard. But our grassfed steer was quite healthy, it seems.
So! Without further ado, here is my recipe with the compliments of Gordon Ramsey, as seen on YouTube through the eyes, susbtitutions, and deletions of yours truly. Ahem. (It’s my take on his recipe here: https://m.youtube.com/watch?v=QnxLau7m600)
– short ribs
– tomato paste
– beef bouillon
– ghee (clarified butter)
– olive oil
– whole onion
Preheat oven to 175 degrees Farenheit. Warm chicken roasting pan over stovetop, medium/high heat. Pour olive oil into pan. Saltshort ribs (cut into 4 inch square slices) and carefully place into pan, bone up.
Spoon tomato paste and stir in pan. Cut onion into two halves and place face-down onto pan. Pour kombucha into pan until meat is covered halfway/three quarters of the way to the top. Place potatos. Let fluid boil and reduce down to one inch.
Add beef bouillon and one half gallon of water, filling pan to three quarters of the way to the top. Reduce fluid down to one inch. Place in oven and let simmer for two-and-a-half hours, covered in aluminum foil. Serve warm.
I, um, just realized how I can improve this recipe: do what Gordon says in the video. This means you DO NOT reduce the bouillon water. Instead, Pour water until it covers the meat less than halfway. When it boils, take the roaster off the range and into the oven.
Gordon Ramsey. I am sorry. I overcooked my short ribs. Forgive me, master.
Also, it turns out I can maybe, *maybe* get away with working with a kombucha braise instead if a wine braise.
gralion torile says
Hello! I’ve been following your blog for some time now and finally got the courage to go ahead and give you a shout out from Dallas Texas! Just wanted to mention keep up the good job!