Boneless "short ribs"

I'm going to make this post brief because tonight is after all the season premiere of LOST. Also after tonight Dexter is slotted to be removed from On-Demand and I haven't seen the finale yet. So I have "work" to do tonight. ;-)

The flap meat or "boneless short ribs" were a success, of the sort anyway. They came out tender and delicious although I believe they could've been better. Partially because they were cooked in a crockpot rather than a true braise in the oven but as I said before I was nervous about leaving them unattended in the oven for so long while I was at work. The crockpot was simply a safer choice.

Also next time, along with adding some herbs and other seasonings, I will increase the amount of red wine and let it reduce a bit before adding the meat and I will also decrease the amount of stock I use. Then again, ideally I would make a reduction sauce from the cooking liquid after the meet was finished. I didn't do that this time. I was testing out the quality of the meat first and foremost this time around.

Still, it was a delicious dinner and I look forward to making it again, the right way that time. In fact I think I may cook up some of this for Super Bowl. I'm not sure yet but it's a notion I'm kicking around.
Here's an idea of what the meat looked like when it was done.



Okay, enough of this, time for me to get to "work".