One of my favorite cold weather recipes (which I haven't made in awhile), is this delicious Asian Braised Short Rib recipe from Emeril. No pre-browning necessary, just throw it all in the pot, sit back and relax for about 3 hours while the aroma drives you nuts.
They aren't common, but if you ask a butcher, they will get you boneless short ribs. (Normally I would agree that the bone adds flavor, but these little hunks of goodness have a layer of fat, and sometimes wrestling the good stuff off is more trouble than it's worth. By the time you get rid of the bone and the fat, sometimes there isn't much left to love.
I have successfully made this recipe in a slow cooker. I attempted it once in the pressure cooker and didn't love it as much.
While the strained braising liquid is reducing away, you have time to make a pot of Jasmine rice to help soak up that liquid, and throw some baby bok choy on the grill pan and mix up a spicy vinaigrette. If you have one of those handy fat separating strainers, now is the time to get it out.
The short ribs are even better the second day and you can scrape off some more of the fat that comes to the top when it's chilled.
Grilled Bok Choy with Spicy Vinaigrette (Gourmet Magazine - RIP)
1 head bok choy, cleaned and sliced into serving pieces
VINAIGRETTE:
1/8 cup rice wine vinegar
Salt and pepper
1 green onion, chopped
1 tablespoon chili sauce
1/4 cup vegetable oil
1 tablespoon sesame seeds
In a bowl, combine vinegar, and chili sauce and season with salt and pepper. Whisk in oil. Stir in the green onion and sesame seeds. Heat grill and lay bok choy pieces on the hot grill. Grill 2 to 5 minutes until crisp tender. Dress with vinaigrette and serve.
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