September 9th, 2013 06:00:00 am
Beef Short Ribs, served with vapor cooked beets and carrots, and a dollop of chevre on the beets... some fresh sprouts and radish and you have a nutritious fulfilling meal.
For this meal, I used my Titanium 9" Frying pan... seems strange but there was room for this small rack with the lid on. If your ribs are bigger, a sauce or roast pan will work great as well. Use the lid to cook it fast and seal the moisture in. With the Titanium, after several hours, the clean up is still super easy.
Season the ribs with salt and pepper, then dredge in flour until coated. I used Cassava flour. Get your Titanium pan really hot. Now sear the meat both sides, 5 minutes each side. You don't need to use any oil, just put them directly onto the hot surface. Now add the onions and garlic and get them toasty. Next add the beer and beef stock. I used chicken stock because it was all I had on hand, and it worked great. Put the lid on and turn the heat down to a 2 or lowest temperature for a slow simmer. Let it simmer for an hour or more if you want. You really can't ruin it. It is done when it is tender and the bones fall away from the meat.
On another burner, put cut beets and carrots into a pot and add the lid. Vapor cook for 15 to 20 minutes until slightly tender. That's it. the flavor will astound you. No seasonings or oil needed.
The result, a lovely dinner that is both nutritious and quick. Beef Short Ribs served with Beets and Carrots are a wonderful combination. No need for gravy here. Here are the ingredients to gather:
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