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Braised Short Rib

Reheating time: 10-15 minutes

Nothing like a nice braised shortrib on a hot summer day. I was a little worried about the weather cooperation with this menu item- short ribs are so commonly associated with cold weather, so I didn’t really know how it would play out. Well, it remains to be seen how the day will unfold, but with the actual outcome of the dish, I am confident that this dish could be eaten in any climate and still be delicious. There’s something about braised beef and poached veggies that fits any scenario. Seriously. You really can’t go wrong. Onions are amazing right now- swelling up in the dirt, they pack so much flavor and sweetness, and they are perfect for fortifying a nice juz. And let’s not forget about the ancient grain salad. That’s a winner if I’ve ever seen one. Enough of my blabbing. See what it’s about for yourself. Get in there!


For the beef + veggies:

In a large cast iron pan or other stove/oven safe vessel, warm the morel mushroom juice over medium heat until it’s fluid and hot. Add the pieces of short rib to the pan, leaving some space for the poached veggies. Toss the poached veggies in there, and spread everything out in an even layer. Pop the whole thing in the oven at 375F for 10 minutes, checking halfway, until everything is nice and hot. If you’re impatient or really hungry, you can always microwave the short ribs for a few minutes before putting them in the oven to speed up the process. Once everything is nice and hot, pull the pan out of the oven and set it over low heat, to bring the jus to a simmer. It’s important that the shortribs be warmed up completely for them to be nice and tender, so don’t rush this part (or just microwave them, as I said). Slowly spoon the spring onion and morel mushroom jus over the shortribs and veggies, and keep the pan on a low simmer till you’re ready to eat! 


For the ancient grains salad:

This salad was fully intended to be eaten cold- however, it’s raining and cold outside, and maybe you don’t want cold grains. That’s totally fine, and I’ve got a solution for you. If you’re cool with cold, just dress the grains with the charred scallion vinaigrette in a large bowl, and plate them up! 

If you want a hot grain situation, here’s the plan: bake with the beef and poached veggies, or just pop the grains in the microwave for a minute or two! Simple as that. Don’t forget to dress them up with the charred scallion vinaigrette 🙂


That’s it!

Make yourself a big ol’ plate, and enjoy! 

Dinner is served, and solved. #weareweco


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