No, I haven't quit blogging, I just haven't had much to write about for a few weeks.
It
was time to think about supper (about five minutes after breakfast) and Bev
suggested some beef short ribs that were in the freezer and needed to be
used. I thought I had saved a recipe for
them and sure enough, I found one from Pam at For The Love Of Cooking. Rather than recopy it here, please check her site for the recipe and pics.
Ingredient
wise, I made it by the recipe except I had only six short ribs or so the package said but I have never seen boneless short ribs. My guess is they were similar to pork country ribs which are boneless and cut from the shoulder or in the case of beef, from the chuck.
I made the dish per the recipe except I did not strain or blend up the sauce – just left it chunky and pulled out the bay leaf and any thyme stems I could find. Rather than baste them half way through the cooking process I just flipped them and at this time, I also added two quartered onions and four potatoes in large chunks.
I made the dish per the recipe except I did not strain or blend up the sauce – just left it chunky and pulled out the bay leaf and any thyme stems I could find. Rather than baste them half way through the cooking process I just flipped them and at this time, I also added two quartered onions and four potatoes in large chunks.
To
serve, we used a fork to mash some potatoes on our plates then topped with some
sauce, the meat, and more sauce.
Not much of a presentation or shot (we were hungry) but we
all thought this was one of the best meals we have ever cooked and as a bonus, it was made in one pot. It will definitely be made
here again – thanks Pam for a delicious supper.
Photos
can be enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
11/30/16 event dates
That looks very tasty thanks for the recipe.
ReplyDeleteLooks really good. I haven't had breakfast yet. Fires anywhere near you guys?
ReplyDeleteThanks for making my day!! So glad you liked the recipe... I think the unstrained sauce looks rustic, hearty, and delicious.
ReplyDeleteLarry, We love short ribs. They are packed with flavor and cooked like this in a Dutch oven, all of the goodness blends in with the sauce and makes for a great entree! Take Care, Big Daddy Dave
ReplyDeleteLove short ribs here too and yours look great! You'd think living here by Chicago, that short ribs would be easy to find, but it has been eons since I've seen them here. Delicious, for sure!
ReplyDeletePerfect for the coming chilly evenings! Thanks for sharing and I hope that all is well with you after the damaging weather in TN. My daughter and her fam is OK in Knoxville too, but still causes me to worry about my friends and family in TN!
ReplyDeleteI'm a big short rib fan. I've bought them that look like the ones you cooked and also in pieces that look like mini osso buco. They're delicious. I'll have to head over to see that recipe. My last short rib adventure was braised in red wine. mmmmmmmmm. Hope those fires are staying away from your area.
ReplyDeleteWe love boneless beef ribs. Think they come from the chuck, like you said. Our favorite recipe has beets in it. Here is a link. http://lakelurecottagekitchen.com/2012/12/27/braised-short-ribs-on-garlic-mash-with-green-beans-and-roasted-tomatoes/
ReplyDeletePam's meals always look great, don't they? This looks like a great take on her ribs, Larry.
ReplyDeleteBeef short ribs are delicious and this sounds like a wonderful recipe that is perfect for the chilly winter months ahead. I'll be following the link to the recipe right now - thanks, Larry!
ReplyDeleteI love short ribs, braised, smoked or whatever. That beefy flavor, the super tender texture, and luscious feel it leaves on your lips...sigh.
ReplyDeleteThis sounds so good, Larry! I hope your holidays are wonderful.
ReplyDeleteWe love shortribs! Funny, I have some thawing in the fridge as I type. Like you, I've been a bit scarce on my blog, but hope to make a comeback. Happy New Year, Larry!
ReplyDelete