Tuesday, July 21, 2009

Solar Braised Short Ribs

My favorite things to come out of a sun oven are beans and braised meats. The relatively low heat is perfect for cuts of meat like short ribs. Even though I forgot to reposition the sun oven before I went out for the afternoon, I still came home to some perfectly cooked ribs. It reminded me of a meal we had at Cafe Roka in Bisbee, AZ but for a fraction of the price. I don't know what I'm going to put in the solar oven tomorrow. Maybe it will be cloudy.


  1. Could you talk more about the recipe and any adjustments for cooking in solar cooker.


  2. Sure. I didn't follow any recipe in particular. I checked out a couple at epicurious.com just to get a general idea how to cook them. I used a heavy enameled cast iron pot with a tight fitting lid. I trimmed the excess fat from the ribs, floured them and browned them in olive oil. Once they were brown I removed them and sauteed some chopped onion it the same pot. When the onions were soft I returned the ribs to the pot, added salt, pepper, a couple of bay leaves and about a cup of red wine. I put the lid on and placed it in the solar oven around noon. I was out most of the afternoon and when I got home the meat was fall of the bone tender. This was the first time I've made short ribs in my solar oven and maybe the third of fourth time I've made them at all. Next time I would add a little less wine as the sauce was a little watery. I tried to thicken it with some flour in a small pan on the stove but with little success. I find that in general you will need less liquid with the solar oven. That's pretty much the only adjustment I would make.