The title of today’s post makes a lot more sense than you think it does. Don’t worry, I’ll only ramble a little and then get right to the good stuff.
Life is a juggling act. There’s a bunch of different pieces getting all thrown around. It takes practice to get this perfect balance of work, and health, and family, and food, and happiness, etc, etc. The problem lies within this struggle we have with time. There’s never enough of it or there’s too much of it. Progress takes time. Work takes time. Exercise takes time. Sleep takes up time. You’re all thinking “reading this stupid ass blog is taking up my time”. Big shocker here, cooking takes time too. Bottom line… how do we do it? How do we squeeze in the prep and cook time to make quality meals and healthy foods when we’ve got all this other stuff going on?
The answer is balance. When you’re crunched for time and you’ve got a lot of stuff you should probably be doing… When standing over the stove and staring at your food cook is just not gonna work… When you know that the day you have planned is gonna suck the friggen life out of you… think crockpot [or something like it]. You can shove a whole meal in a crockpot, let it cook all day, and it’ll be there waiting for you once you hit that busy-day rock bottom.
Braising is even cooler than crock potting. My food nerd is showing. Sorry, I’m not sorry. When you braise a food you sear it at high heat first. Let’s say your searing up some beef short ribs. The browning gives those ribs this amazing first layer of flavor. Then you add in your onions, carrots, and something moist like red wine and beef stock to let that meat simmer in for a few hours. Go to the gym. Go get your work done. Go take a nap, for pete’s sake you deserve it! 3 hours later, come back and pull that out. Hello complexity. Hello delicious intermingling of flavors. What you get is beautiful.
Braised Beef Short Ribs
8 beef short ribs (not regular ribs, these are jacked up,
big ass, meaty beef short ribs.. oh and they’re grass fed)
Kosher salt and fresh ground black pepper
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
handful chopped sundried tomatoes
healthy pinch dried thyme
healthy pinch dried rosemary
2.5 cups dry red wine
3.5 cups beef broth
Preheat oven to 350 degrees F.
In a dutch oven or heavy bottomed, oven safe pot heat up some olive oil until it’s screaming hot. Generously season your short ribs with salt and pepper. In batches, throw them in and brown on all sides. When they are browned and beautiful, pull them out and set aside.
After you’ve gotten through all your ribs, turn the heat down a little and with another splash of olive oil, cook your onions, carrots, and garlic. Cook until fragrant. Throw in those sundried tomatoes and give everything a little stir.
Season with the thyme and rosemary. Let that soak in & cook for another minute or two. Now add back in the short ribs, pour the wine and beef broth over everything. Stick the whole pot in the oven.
Go get your shit done. You’ve got roughly 2.5 hours. Come back and whip up a little veggie right before serving. We ate ours with mashed sweet potatoes and brussels sprouts. It’s good shit.