Today, my daughter and I were super tired. A busy day in the kitchen for mother’s day and a long Monday , left us exhausted before we even started to cook. Luckily, it only took us 10 minutes to cook dinner and we were able to include all of the major food groups.
We cooked asian style short ribs with rice and vegetables. If you get the thinly cut ribs you can cook them very quickly in a frying pan. On Sunday I cooked this dish using a fry pan and on Monday I cooked the ribs sous-vide for 11 hours at 135 degrees and then finished them in a frying pan to get some color. Either way produces good results.
1-4 lbs of short ribs
1/8 cup soy sauce
1/8 cup rice vinegar
Place all the ingredients in a zip lock bag and close tightly. Shake up the ribs in the bag and let them marinate for a couple of minutes. (Great place for the little ones to help).
Once you pull the ribs out of the bag, keep the liquid to coat the ribs as they cook. Over medium-high heat cook the meat on a slightly oiled pan. Add some of the marinade to the ribs, and turn them over. Add another dose of marinade. Cook until done, and salt and pepper to your liking.
We used last nights rice, steamed some vegetables while cooking the meat, and it was ready to eat in about 10 minutes.
What did mom get for homemade brunch? Alessandra helped me shop for the groceries, taste test, and do some of the cooking for mother’s day.
First: First dish was an egg mousse with smoke salmon.
Second: Poached Egg with Asparagus Tips, Crab, and Egg Yolk Drops
Not pictured: Home cured bacon and a lot of positive mother day wishes.