Tag Archives: Tasty

Momma Says “Red Meat and Chocolate!”

6 Mar

 

I may officially be turning into my mother. When we used to go on mini-vacations {every other month or so} our treat to each other would be red meat and chocolate… Tonight, that is exactly what I wanted! And, let me tell you, that is exactly what I got! Now, my mother and I differ on how we like our meat cooked. She will send a steak back if it even remotely “moo’s” at her … I on the other hand, like it to “moo” at me, I just don’t want it to run off the plate!

 

 

You’re viewing the best meal I’ve cooked in months!! Medium-Rare Filet {ok, the foodie bf grilled that for me}, creamed spinach, and garlic whipped potatoes. And, yes… I’m too lazy to wash wine glasses, so those are good ol’ juice glasses. Wine tastes the same no matter what glass it comes in!  And, further back is a nice basket of warm french bread. Who’s a good domestic goddess? Yes, that would be me! And, to top it all off .. I’ve got brownies baking in the oven with some Vanilla-Bean Ice Cream in the freezer waiting to be added to the bowl! Goodness… I deserve and award tonight! {ha ha}

 

Anyhow, I hope you all are enjoying your weekend. I have to tell you, it is so nice to relax and be lazy and enjoy this beautiful weather we are having right now. I can only hope that full-spring gets here soon, soon, soon! I’m ready to put the top down, put some big sunglasses on, turn the girly music up, and sing at the top of my lungs!! Night ya’ll

 

By the way … you can find recipes for the potatoes and spinach on my blog  HERE and HERE … Enjoy!

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Braised Short Ribs {Picture Tutorial}

16 Jan

 

After a dinner at McDonald’s on Thursday, and a rotisserie chicken from the grocery store on Friday… I was beginning to think my domestic side had flown the coop. Thankfully, I’m baaaaaack! I drew inspiration from my new Le Creuset dutch oven {which I’ve found out are considered ‘vintage’} and a blog post from the Pioneer Woman. The result: Braised Short Ribs and Garlic Whipped Potaotes! {dessert will follow in the next post, and was also amazing!}

 

Thanks to the Pioneer Woman for this recipe idea. I fully intended on following the recipe exactly as it was written, but the grocery store didn’t have Pancetta {I used regular, thick cut bacon} … and although I took a picture of flour as one of my ingredients, I must have been spacing out at the time and didn’t even use it. Everything turned out wonderful though and there were lots of fully and happy tummies in my house tonight! So, here ya go!

 

You will need:

6-8 Whole Beef Short Ribs

Salt and Pepper to taste

1/4 cup of All-Purpose Flour (I did not use this, and will explain later)

6 pieces of Pancetta (I used regular, thick-cut bacon – diced)

2 TBSP Olive Oil

1 Medium Onion – Diced

3-4 Whole Carrots – Diced

2 Whole Shallots – Minced

2 Cups Red Wine

2 Cups Beef Broth

2 Sprigs of Thyme

2 Sprigs of Rosemary

 

And, here’s what you do:

1. Salt and Pepper generously (This is where it is recommended that you roll the ribs around in flour – I forgot, and it worked out just fine.)

2. In a large dutch oven {Hooray}, cook the Pancetta (our in our case, bacon) over medium heat until completely crispy and all the fat is rendered. Remove bacon and set aside. Don’t discard grease.

3. Add olive oil to pan with grease, and raise temperature to high heat. Brown ribs on all sides {no more than 45 seconds on each side} Remove and set aside.

{Note: I thought I was going to burn down the house. The pan really needs to be HOT in order to braise the edges … and it smokes and pops, etc. But it does the trick!} This is also where I started to run around the house screaming “Come see, Come see! Look! Look what I’m cooking! ….

4. Next, turn temperature back to medium. Add onions, carrots, and shallots to pan for 2 minutes. Then, pour in wine and scrape the bottom of the pan to get all the good stuff off the bottom. Bring to a boil for approx 2 minutes.

5. Add broth, 1 teaspoon of salt, and plenty of pepper. Taste and add more if needed. Add ribs {they should be almost completely covered} and the full sprigs of Thyme and Rosemary

6. Put lid on and cook for 2 hours at 350 degrees. Reduce heat to 325 and cook for an additional 30-40 minutes. When done, remove pot from oven and let sit for 20 minutes. Fat will rise to the top – skim it off before serving. Serve 2 ribs on a bed of garlic mashed potatoes (see previous blog for Julia Child recipe – de’lish) … spoon gravy/juice over ribs and potatoes!

 

Full tummies all around. This dish was ah’mazing and was actually pretty easy to make. Once the prep work is done… it does its magic all alone in the pot! Just make sure you have enough self control to wait nearly 3 hours to open the present! Hope you enjoy & as always, if you make it – I’d love to hear how it goes! Enjoy!