Here at Mr Pickles, no sooner than one meet the producer event is over, we’re planning the next one.
And, on Saturday, November 19, we’ll be opening up our shop to lots of Yorkshire producers to show off just some of our fantastic range of Christmas food and drink.
We’ll also be taking orders for our bespoke hampers and Christmas meat, so it’s the perfect time to get a head start on Christmas this year.
Having said that, we’re not all turkey and sprouts quite yet and we’re still enjoying the fruits (and vegetables) this season has to offer.
But, as certain dishes suit one season better than others, we think seasonality can apply to some meat cuts too.
Take short ribs for instance.
Although they’re great on the barbecue, they’re especially popular in winter because they require a slow and low cook. Something that isn’t always welcome on a hot summer’s day.
And, although short ribs do take longer to cook, they’re low maintenance and require very little input.
After some initial prep, short ribs will happily sit in a low oven or, better still, a slow cooker whilst you go about your day as normal.
Which, considering we’re entering the busy festive season, may be music to your ears.
Short ribs come from the lower rib cage of the cow. We butcher them in the traditional English method which means they are sliced into individual ribs. Depending on which section your ribs come from they can each weigh anything from 400g to over a kilo.
But, as they’re generally cooked until the meat falls off the bone, you won’t be serving one per person and you’ll just need to make sure you have enough meat for the number of people you are entertaining.
We like to cook short ribs in a chilli con carne, especially if we’re having people round for a Christmas house party.
It’s ready for serving once the meat has fallen off the bone and the fat has melted into the sauce, but transfer it to a slow cooker to keep warm and your guests will be able to help themselves throughout the night.
Short ribs also work braised in a tomato-based sauce with lots of fresh rosemary and thyme and we’ve just posted a recipe on our blog for anyone who would like to try it. We add a little balsamic vinegar for a little sweetness as well as a rich depth of flavour that wouldn’t be obtained by using sugar. Try serving with creamy mash with lots of horseradish stirred in for a bit of a kick. We hope to see you on the 19th for our Christmas ‘meet the producer’ event, but do pop into our Abbeydale Road shop at any time.