Short rib

As reported previously at reference 1, it seemed rude to pass Ben the Butcher, something I do not do very often in the ordinary way of things, and not buy anything. In this case a couple of kilos of short rib; three ribs cut into nine pieces, the idea being to boil rather than to bake, as at, for example, reference 2 - more than eighteen months ago now.

Started at 14:30 in a little oil, aiming for 17:30. The smartie lower right is a light on the hob.

Topped up with water and a few vegetables.

The scene at 17:00. after I had strained off the liquor - which included plenty of fat.

I had thought about trying to buy a separator jug, perhaps from ProCook, previously noticed, but forgot, and had to do the best I could by using a serving spoon to lift the fat off the top.

I might say in passing that the one above looks OK, but a bit steep at near £15 for a pint jug. Plus postage and packing. A quart might suit my operations better.

Used some of the fat to roux up some flour and then made the gravy from the slightly less fatty liquor.

The stewing not having involved any onion skins, the gravy was a little pale, so I added a teaspoon of Sarson's gravy browning which I dug out of the cupboard - but do not recall having used for a very long time. 

A product which brought salt and sugar to the mix, as well as colour, but I have to say that the gravy did very well - poured back over the meat and brought back to heat again.

Much better I think, in this case, that flouring the meat in the first place and letting the stock thicken to gravy that way. My belief being that water cooks the meat faster and draws more flavour than gravy.

On the plate. Taken with greens, mash and a few glasses of the Volcaia previously noticed at, for example, reference 4.

A fair amount of waste, but the meat had a good texture and flavour.

Enough left over to do warmed up in the oven the next day. And a small amount left over after that to take on bread.

Altogether a very satisfactory purchase. But, were I to do it again, I would think seriously about cooking the meat the day before, so that the liquor could cool properly overnight, with the fat rising to the top and setting. Probably a better way to get the fat off than a separating jug. Maybe cook the meat for half an hour or so less to allow for re-heating.

References

Reference 1: https://psmv5.blogspot.com/2025/05/trolleys-835-and-836.html.

Reference 2: https://psmv5.blogspot.com/2023/11/more-short-rib.html.

Reference 3: https://www.sarsons.co.uk/products/browning-sauce/.

Reference 4: https://psmv5.blogspot.com/2024/12/winterreise.html.