Casual Saturday Lunch

Braised Beef Short Ribs

I’ve begun to lose interest in Beef as a meat because the variety of beef out there has gotten boring; it’s always Wagyu this and Kobe that. Sadly, they all taste the same and they are all prepared, in my opinion, improperly for this breed of cattle.

Ryu Murakami once wrote that people are brand-conscious because they are unable to discern quality for themselves and hence rely on brands to tell what is good and whatnot. And in doing so, we lose the ability to think for ourselves.

Mindful thinking replaced by fast, flashy blurbs.

Braised Beef Short Ribs

While I’m tired of the variety of beef available these days, I love stews and I have been thinking of how to improve on the stewing liquor and technique. I’ve also been trying out different cuts of meat and I’ve always wanted to do a Braised Beef Short Ribs mainly because it’s an interesting cut of meat and is very flavorful.

I was surprised to learn that she’s never tasted Beef Short Ribs before she met me. Then again, she’s led a fairly Pescetarian lifestyle where meat is more of a “last option” for dinner. Also, since it’s been a while since I’ve cooked lunch for her, I decided to braise Beef Short Ribs but with something really special.

Needless to say, I was very happy with the results, especially when the meat slid off the bone as I lifted it out of the stew. The stew liquor was further reduced into a syrup and finished with some butter. The special ingredients I added gave it a wonderful tangy tingly feel on the mouth despite the richness of the sauce.

Let me know if you want the recipe.

Plum and Apple Tart

Dessert was a tough one. I wanted to bake something but I’m not a baker by any definition but I wanted to a simple tart; I mean what could go wrong with throwing something on short crust pastry and baking it right?

Just in case, I bought 2 small coconuts with jellied insides.

I was looking for figs to do a fig tart since they are in season and are fairly easy to manage, but as luck would have it, I couldn’t find any. So in the end, it was a classic Plum and Apple Tart.

She was surprised at how good it tasted and frankly, so was I. If you’re craving for MacDonald’s Apple Pie, I would strongly recommend doing this tart which has a cleaner, less sugary taste.

Again, let me know if you want the recipe.

Plum and Apple Tart

It was a casual Saturday lunch. The cooking was uncomplicated and was accomplished while I had maintenance men working in my flat but the end result was satisfying. She shared a very rare Shiraz that went beautifully with the Braised Beef Short Ribs.

All weekend lunches should be like that: slow, casual but delicious. The focus should be on companionship and conversation.

Braised Beef Short Ribs

Posted on 29th Oct 2012 in Italian, Meat, Musings, Singapore


There Are 9 Comments


S commented on October 29, 2012 at 12:05 pm

Hi there! Love your pictures and would really appreciate if I could have the recipes, please.

Thanks so much!!


MT commented on October 29, 2012 at 12:11 pm

Hi, do you mind sending me the recipe for the braised short ribs too? Thanks!


ivan commented on October 29, 2012 at 2:24 pm

@S: Thanks! The photos were taken using an iPhone 5.


Charsiew commented on October 29, 2012 at 5:49 pm

Totally agree that many people have lost the ability to discern quality and so rely on brands. As for wagyu this and that, it is mono-textual as far as I’m concerned. I like unfashionable cuts like oxtail and short ribs. Recipe for short ribs please! It looks so yummy! Thanks!


Raz commented on October 29, 2012 at 10:03 pm

Beef stew looks awesome, could I have the recipe please


Jan commented on October 30, 2012 at 5:55 pm

Could I have the reciple, please? The ribs look wonderful and I’m a huge fan of stews.


RC commented on November 3, 2012 at 5:33 pm

Recipe, please! Could you also tell me where you bought your short ribs.
Thank you!


umami commented on November 5, 2012 at 11:39 am

Ivan, just publish the recipes already, we are all dying to know. Thanks!!


Ivan commented on November 5, 2012 at 9:55 pm

Busy week lah! Hold on!

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