Magazine article Sunset

Hurry Up and Wait

Magazine article Sunset

Hurry Up and Wait

Article excerpt

In the military, this command is taken seriously - with grumbles. But in the kitchen, it's the secret weapon that puts a glow on lazy cooks (like me) and anyone else who loves tough meat cuts that demand time plus heat to reach melting succulence.

In a half-hour or less, this beef short rib supper - complete with meat, vegetables, pan sauce, and salad greens - is organized and all but the salad goes into the oven to be ignored.

While the house fills with appetite-maddening aromas in the several hours it takes to bake, there's time for a satisfying nap, a good chunk of a book, even a preseason ball game televised from spring training.

Short Rib Supper

Prep and cook time: About 30 minutes to assemble, 3 1/4 hours to bake

Notes: Horseradish loses its pungency as it bakes on the meat. Have the ribs sawed to size at the meat market.

Makes: 4 servings

1 pound carrots 1 pound thin-skinned potatoes 1 onion (1/2 lb.) 1 turnip (about 1/2 lb.) 4 pounds lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces 1 cup fat-skimmed beef or chicken broth About 1/2 cup prepared horseradish About 1/4 pound watercress, rinsed and drained Salt

1. Peel carrots, potatoes, onion, and turnip and cut into about 1/2-inch dice. …

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