The braised beef short ribs were nothing short of delicious and I'm debating whether they were better as leftovers today for lunch. I would attribute today's tastiness to the fact they were soaking in the braising liquid while in the tupperware container. So, it added some more flavoring. Anyway, here you go.Braised Beef Short Ribs:
- 5lbs of beef short ribs
- 2 bottles of Cabernet (I used a brand that was $5 each at the supermarket)
- Thyme, Rosemary, Sage, Salt, Pepper (all herbs were fresh, not dried spices)
I let the ribs marinate in the above ingredients for an hour. (Would have preferred longer, but I didn't have the time)
To start, I browned the ribs in some hot olive oil for @8 mins in 2 separate batches. That way, all the ribs were touching the bottom of the Dutch Oven. After browning (and removing) the ribs, I added chopped celery (2 sticks), yellow onion (medium size), and carrots (1-2 cups?) to the pot; and let them caramelize. After a few minutes, I added garlic (4 large cloves), salt, pepper, and mushrooms. After a few more minutes, I added the red wine marinade.
I brought the pot of vegetables and marinade to a boil, letting the wine reduce my 1/3 to 1/2. Then, I added each of the short beef ribs. After adding the ribs, I added approx 16oz of beef stock. I let that come to a boil, and the reduced to simmer.
From there, I stirred the or moved around the beef ribs once in awhile to make sure they were covered by liquid at all times. I had the ribs in the braising liquid for approx 2+ hours (4:50p - just after 7:00p). The ribs were so tender that most of the meat fell off the bone while braising. Absolutely delicious. If I do this again, I will let them marinate longer and maybe cook them a little longer as well to lock in more flavor.
Mac n Cheese:
Ingredients: Smoked Gouda, Grueyere, Sharp White Cheddar, Pancetta, Macaroni, butter, milk, flour, bread crumbs, fresh basil, nutmeg
I cooked the macaroni (16oz box) like you normally do and put the diced pancetta in the oven for 10-15 minutes.
To make the cheese sauce, I melted the butter in a sauce pan, added some flour, and then some hot milk (approx 2 cups.) I wisked all of that together with a pinch of nutmeg and removed from heat. Then, I immediately added approx 6oz of cheddar, 3oz of gouda, and 5 oz of grueyere so the cheese would start to melt in the hot milk/butter. I then poured that over the macaroni, added the pancetta, and mixed all together. I put the mac n cheese in a casserole dish, sprinkled with bread crumbs and basil, then baked it for approx 30 mins at 350.
Grilled Asparagus:
Drizzled fresh asparagus with olive oil, garlic salt, and pepper; then grilled for 8-10 mins.
Like I said, this was delicious. it took some time to make, but it was well worth the effort.
- 5lbs of beef short ribs
- 2 bottles of Cabernet (I used a brand that was $5 each at the supermarket)
- Thyme, Rosemary, Sage, Salt, Pepper (all herbs were fresh, not dried spices)
I let the ribs marinate in the above ingredients for an hour. (Would have preferred longer, but I didn't have the time)
To start, I browned the ribs in some hot olive oil for @8 mins in 2 separate batches. That way, all the ribs were touching the bottom of the Dutch Oven. After browning (and removing) the ribs, I added chopped celery (2 sticks), yellow onion (medium size), and carrots (1-2 cups?) to the pot; and let them caramelize. After a few minutes, I added garlic (4 large cloves), salt, pepper, and mushrooms. After a few more minutes, I added the red wine marinade.
I brought the pot of vegetables and marinade to a boil, letting the wine reduce my 1/3 to 1/2. Then, I added each of the short beef ribs. After adding the ribs, I added approx 16oz of beef stock. I let that come to a boil, and the reduced to simmer.
From there, I stirred the or moved around the beef ribs once in awhile to make sure they were covered by liquid at all times. I had the ribs in the braising liquid for approx 2+ hours (4:50p - just after 7:00p). The ribs were so tender that most of the meat fell off the bone while braising. Absolutely delicious. If I do this again, I will let them marinate longer and maybe cook them a little longer as well to lock in more flavor.
Mac n Cheese:
Ingredients: Smoked Gouda, Grueyere, Sharp White Cheddar, Pancetta, Macaroni, butter, milk, flour, bread crumbs, fresh basil, nutmeg
I cooked the macaroni (16oz box) like you normally do and put the diced pancetta in the oven for 10-15 minutes.
To make the cheese sauce, I melted the butter in a sauce pan, added some flour, and then some hot milk (approx 2 cups.) I wisked all of that together with a pinch of nutmeg and removed from heat. Then, I immediately added approx 6oz of cheddar, 3oz of gouda, and 5 oz of grueyere so the cheese would start to melt in the hot milk/butter. I then poured that over the macaroni, added the pancetta, and mixed all together. I put the mac n cheese in a casserole dish, sprinkled with bread crumbs and basil, then baked it for approx 30 mins at 350.
Grilled Asparagus:
Drizzled fresh asparagus with olive oil, garlic salt, and pepper; then grilled for 8-10 mins.
Like I said, this was delicious. it took some time to make, but it was well worth the effort.
