00:00I've never thought to make this dish in a smaller batch, but I'm doing it thanks to a loaf pan.
00:04Starting with about a pound and a half of short ribs, and then season them well with salt and pepper.
00:08Then all you have to do is chop up your veggies, carrot, onion, celery, get a skillet going.
00:12Short ribs are a tougher cut of meat. Once they're browned on all sides, just take them out,
00:16and then to the drippings, I'm going to go in with my veggies.
00:18Then I'm going in with a little tomato paste.
00:20Before I deglaze, I'm going to add in a little flour, but I'm using a little sherry,
00:24because that's what the recipe called for.
00:25Then in with our beef broth, and I'll let this simmer until it thickens a little bit.
00:29The sauce is slightly thickened. I'm just going to pour this whole mixture over our short ribs.
00:34I'm going to add in some herbs here. Then you just cover it with foil.
00:37I'm going to cook at 325 degrees for about three hours.
00:41In the meantime, I can take these two potatoes and turn them into mashed potatoes.
00:45Smells like sundae. This is a meal for two for a king and queen, if you ask me.
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