Short Ribs Loco Moco
2 tablespoons canola oil
6 pieces short ribs
freshly ground black pepper
2 bay leaves
4 small carrots, diced
4 stalks celery, diced
4 medium onion, diced
6 cloves garlic, smashed
3 cups crimini mushroom, trimmed and halved
2 teaspoons tomato paste
2 cups red wine
1 cup beef stock
1 cup rice
Crisp and Spicy Fried Onions
1/2 medium onion, thinly sliced
1 cup buttermilk
2 dashes Tabasco
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup peanut oil
6-12 eggs, (1-2 eggs per person)
1 tablespoon vinegar
12 oz fresh spinach
This may be prepared in a slow cooker or in the oven. If using the oven, preheat to 275 degrees.
Place an ovenproof casserole, Dutch oven, or heatproof slow cooker insert over medium heat. Add vegetable oil, and heat until it is very hot but not yet smoking. Season short ribs generously with salt and pepper. Add short ribs to the pot, working in batches if necessary (take care not to let the short ribs touch – you run the risk of them steaming rather than browning). Cook ribs until browned, about 10 minutes. Do not rush! Remove ribs from casserole, and set aside.
Remove excess fat, leaving just about 2-3 Tbsp in the casserole.
Add carrots, celery, onion, and garlic to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes. Season with a little salt and pepper. Add the mushrooms and cook a few minutes more.
Add flour and tomato paste to the casserole, and stir to combine. Deglaze the pan with the wine; stir with wooden spoon until all browned bits have been scraped from the pan. Simmer, then add beef stock.
Return browned ribs to the casserole and add the bay leaf. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven or slow cooker. If using a slow cooker, cook on high setting. Cook until ribs are very tender, about 3 hours.
Prepare rice. Here is my way to cook rice.
Crisp and Spicy Fried Onions
Stir the thin onion slices in a bath of buttermilk spiked with tabasco. Let it sit about 30 minutes. Combine flour, cornstarch and salt in a bowl. Heat the peanut oil in a skillet. Working in batches, coat onion rings in the flour mixture and fry. Drain on paper towels.
Heat about two inches of water in a large deep sided skillet. Bring to a rolling boil, then lower heat to just a simmer. Stir in vinegar. Crack egg into a small heatproof bowl or ramekin. Lower into the boiling water and let it sit for 3-5 minutes until the white cook and the yolk is enveloped. If your water is not deep enough, you may have to gently spoon simmering water over the egg yolk to help it along. Work in batches. Retrieve egg with a slotted spoon and rest on a plate for a minute or so.
Place a bed of rice in a deep dish. Place a short rib on top, along with mushrooms and some sauce. Top with poached egg and crispy onions. Serve immediately.