If you’ve got a few hours to kill, stewed meats are the way to go. These tender, tasty, fatty parts taste oh-so-mouthwatering when you cook them down. Eat this on a rainy night with good company and a great TV show.
What You’ll Need:
2.5 lbs. Of beef short ribs
Beef (or chicken) broth
In a large dutch oven, heat olive oil on medium high.
Coat short ribs in salt, pepper, and brown sugar.
Add to hot oil and brown on all sides, about ten minutes total.
Remove from pan and set aside.
Chop shallots, and two cloves of garlic. Add to oil in pan. Cook until translucent.
Reintegrate short ribs, then add a two cups of Red Wine and one cup of beef or chicken broth (enough to cover short-ribs with liquid).
Add a handful of sprigs of thyme and bring to a boil. Reduce heat and cover, simmer for about two and a half hours, or until meat is very tender and falling off the bone.
Chop fresh parsley and serve on top. Enjoy!