After several days of surviving largely on chicken broth, I thought that peaked Fellow Traveler needed some more substantial eats. Plus, it's cold and snowy -- yes, snowy; time for something hearty.
So I pulled some beef short ribs out of the freezer. After thawing them and seasoning them with salt, pepper and mixed herbs -- I wanted thyme, couldn't find any because I'd left my bottle at The Other Domicile -- I browned them in olive oil; took my time until they were nicely browned and caramelized.
After removing the short ribs from the pan I poured off some of the oil and added a mirepoix -- a fine dice of maybe 2 cups of onion, 1/2 cup of celery and 1/2 cup of carrots -- sauteeing it while scraping up the browned bits from the bottom of the pan. When the vegetables were soft, I returned the short ribs to the pan and added a can of beef broth, 2 garlic cloves, more seasoning and about 1/4 cup of fresh parsley.
After heating up this mixture on low for a bit, I transferred it to a crockpot and refrigerated it overnight. The next day, Fellow Traveler put the crockpot on low and let the mixture simmer all day. Served over some homestyle noodles -- what a feast. And -- today after work I added some chopped tomato, extra onion, celery, parsley and broth to the leftovers, and made a terrific soup.