Wednesday, August 13, 2008
It’s Wednesday and already it’s been one heck of a week. A couple of weeks ago I decided to start an additional blog, one about another one of my passions – Mexican Chocolate. I had a list of objectives I was determined to accomplish by certain deadlines (set my me) and get the blog online by last weekend. Well, as we all know, we can set all the deadlines we want, but if life has a different deadline for you, life’s going to win out.
My beloved husband Bob, had a carcinoma detected on a recent visit to the doctor and was told it had to come out. They said it was no big deal. So we made the appointment and he took a weeks vacation time so he could recoup. He had surgery last Tuesday. Came out of the doctor’s office with this huge bandage on his face. After having the doctor go in to the area twice to make sure that he’d gotten it all, Bob was told he could go home and rest. He was also told he could go into work the next day.
Well we got home and he started bleeding all over the place. Got that stopped. Being a manly man, he went into work the next day and was back home by 10 am. He rested and his face puffed up like a balloon! We called the doctor and we were told, oh it’s OK. It’s common. It might be common, but we hadn’t been told. Anyway, Bob had his stitches taken out yesterday – on his birthday. What a day. He’s been napping and feeling a little better everyday. So I thought I’d make him one of his favorites, Beer Braised Beef Ribs. I’ll work on my chocolate blog later this afternoon and let you know when it’s up and running so you can come and visit. Thanks for putting up with the rant, but I guess it comes with the territory of being a foodie buddy.
Beer Braised Beef Ribs
Makes 6 servings
5 pounds boneless beef ribs
2 to 3 tablespoons vegetable oil
3 large onions, cut into rings
2 cups sliced carrots
3 cloves garlic, minced
1 or 2 cups of your favorite beer
1 cup crushed tomatoes
1 teaspoon of your favorite mustard
Salt and pepper to taste
Salt and pepper ribs, and preheat oven to 325 degrees.
Heat 2 tablespoons oil in a large heavy skillet over medium heat. Brown the ribs on all sides, turning 7 to 10 minutes. Depending on how many ribs you're cooking, you may have to do this a few times to brown all the ribs. Place browned ribs in an oven-safe casserole dish.
Add remaining 1 tablespoon fat to skillet if needed. Sauté the onions until browned, stirring frequently so they don't burn. Add the carrot slices and sauté another 2 to 3 minutes. Add the garlic and cook 2 minutes longer. Pour in the beer, tomatoes and mustard. Increase heat to high
and simmer for 1 minute. Pour the tomato mixture over the short ribs and mix thoroughly.
Cover the ribs and bake 2 1/2 to 3 hours until meat is very tender, but turn the ribs every 45 minutes while they are baking. Add water if needed. When desired doneness is achieved, remove and serve.