Darlings,
Being a Food Freedom Fighter is the ultimate privilege of course, but I don’t mind admitting that it really can sometimes take its toll.
Just this week, for example, I was physically ejected from a well known supermarket.
It seems they took exception to your hero’s…..well let’s just call it….idiosyncratic ‘protest’ 🦊⛲️ at their cynical and ongoing attempts to sell us all absolute garbage every minute of the day.
(Apparently that particular ‘Sweet Treats’ section will “never be the same again” 😂)
Anyway, just like TayTay I have a secret formula for shaking it all off.
That’s right, darlings: I spend Saturdays cooking! I find it just so terribly, terribly relaxing.
Today I’m doing short ribs. And who doesn’t love a short rib, eh darlings?
The recipe’s below. Do let me know if you cook it too - this silver fox for one would love to see the results!
Your comrade-in-arms,
Reynard
BEAUTIFUL BRAISED SHORT RIBS
Serves 4
Ingredients
1.5–2 kg beef short ribs (go Jonny, go, go, go)
Salt
Black pepper
2 tbsp olive oil (¡Olé! for Susana)
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed (although this week I’m using the wonderful green garlic from my pal Stein)
2 tbsp tomato paste
500ml red wine (I’m partial to Chris and Amber’s)
500ml beef stock (Nick’s is excellent, darlings)
2 sprigs fresh thyme
2 sprigs rosemary
2 bay leaves
Instructions
Preheat oven to 160°C.
Season and sear ribs:
Generously salt and pepper the ribs. Heat oil in a Dutch oven (titter ye not, you naughty lot) and sear ribs on all sides until browned. Remove and set aside.
Sauté vegetables:
In the same pot, cook onion, carrots, and celery for 5–7 minutes. Add garlic and tomato paste; stir for 2 minutes. (I’ve been stirring all my life, darlings.)
Deglaze with wine:
Pour in wine, scraping up brown bits. Simmer 5 minutes to reduce slightly. Perhaps have a little slosh yourself. It is Saturday, after all.
Add stock and herbs:
Return ribs to the pot. Add stock, thyme, rosemary, and bay leaves. Liquid should nearly cover the ribs.
Braise:
Cover and transfer to the oven. Cook for 2.5 to 3 hours, until ribs are tender and falling off the bone.
Finish:
Serve with Julian’s bread, and lashings of wine.
Deeeeeeeelish, darlings!