|
|
|
|
PLEASE NOTE: The Reality TV World Message Boards are filled with desperate
attention-seekers pretending to be one big happy PG/PG13-rated family. Don't
be fooled. Trying to get everyone to agree with you is like herding cats,
but intolerance for other viewpoints is NOT welcome and respect for other
posters IS required at all times. Jump in and play, and you'll soon find out
how easy it is to fit in, but save your drama for your mama. All members are
encouraged to read the
complete guidelines.
As entertainment critic Roger
Ebert once said, "If you disagree with something I write, tell me so, argue
with me, correct me--but don't tell me to shut up. That's not the American way."
|
|
|
"OTCC - Braised Short Ribs"
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-20-09, 10:18 AM (EST)
 
  |
|
"OTCC - Braised Short Ribs" |
Braised Short Ribs with Red Wine Gravy You need a good part of a day to prepare and cook this recipe, but it is easy and worth the effort! With all the snow storms we have been getting, this is a perfect dish to cozy up to in the winter. You can dress it up or down too. The first time I had this was at a friend’s house at a dinner party. It was on the cover of the October Bon Appetit magazine, but this time when I made it, DS and 3 friends showed up and chowed down, thinking it was the best thing they’d had in months (granted I was competing with dormitory food!) There are lots of places where you can change the recipe so I look forward to seeing what you do with it. I served it with mashed potatoes. 6 lbs. 3-inch long meaty beef short ribs
Coarse kosher salt
¼ c. all purpose flour
½ c. olive oil, divided
3 c. chopped onions
3 c. cubed peeled turnip
2 c. chopped peeled carrots
2 c. chopped celery
8 garlic cloves, peeled
¼ lb. sun-dried tomatoes (not packed in oil), cut into pieces
¼ c. fresh thyme sprigs
5 large fresh sage sprigs
5 bay leaves
2 cups dry red wine
4 cups chicken broth
Balsamic vinegar (optional) Prep time about 1-1/2 hours. Preheat oven to 350 degrees F. Place ribs on rimmed baking sheet: sprinkle with kosher salt and pepper. Sprinkle flour over; toss to coat. Heat ¼ cup oil in a Dutch oven over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining ¼ c. oil to pot. Add onions and next four ingredients; cook until tender, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients, stir to coat. Return ribs to pot, placing on sides to fit in a single layer. Add wine, simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to a simmer. Transfer pot to oven and braise until ribs are tender, about 2 hours. (I think that you could also cook this in a crock pot.) After 2 hours, I turned the oven down to 250 F and let it cook for another half an hour or until its getting close to dinner time. You can let it braise for quite a while. Take pot from oven and let it stand, covered for 15 minutes. Carefully transfer the ribs to a large bowl. Remove herb sprigs. (At this point you can use an immersion blender to blend everything together; I leave the gravy and vegetables as is.) Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic, if desired. Return ribs to gravy; rewarm if necessary. Mangia!  
Dash Away by Agman - bobbled by Tribe
|
|
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-20-09, 10:26 AM (EST)
|
|
1. "Pictures" |
The ingredients:
 Flouring the ribs:
 Browning the ribs:
 Ready to add the wine:
 After 2-1/2 hours in the oven
 Voilà!
 Thanks to Silvergirl and tkit for their photographing suggestions. Standing back and using the zoom worked the best with my camera. And Tummy, I did have fun! 
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
 |
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-27-09, 09:19 AM (EST)
|
|
16. "RE: Pictures" |
Short ribs are not that expensive. I paid around $5 a pound at the butcher. They were $3.79 this week at my local Stop & Shop. If you like beef, you'd like them!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-20-09, 11:10 AM (EST)
|
|
5. "RE: OTCC - Braised Short Ribs" |
I bought mine after I had this dish at my friends just to make this recipe!  but it is great for soups too.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-20-09, 12:08 PM (EST)
|
|
6. "RE: OTCC - Braised Short Ribs" |
I hoping for one for Christmas - I have a cast iron dutch oven somewhere, but I want an enamel one.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-27-09, 09:17 AM (EST)
|
|
15. "RE: OTCC - Braised Short Ribs" |
Didja get it? I love cooking with cast iron - and enamel covered makes clean-up even easier!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-27-09, 01:55 PM (EST)
|
|
17. "RE: OTCC - Braised Short Ribs" |
No. I got great tickets for the Black-eyed Peas concert tickets instead. But our anniversary is in January so... 
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
qwertypie 7918 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-20-09, 03:22 PM (EST)
|
|
7. "RE: OTCC - Braised Short Ribs" |
OH MY HECK this looks really yummy. First I have to make Boo's Ziti recipe (tonight -- I promise!) then figure out when I should make this with all the holiday visiting. Can't wait to try this. Maybe boxing day.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
J Slice 13149 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-20-09, 08:13 PM (EST)
|
|
9. "RE: OTCC - Braised Short Ribs" |
OM NOM NOM.I will probably half this recipe - Damien and I can only eat so much - but thankfully, I have a fabulous source for the short-ribs. Next step? Purchasing a dutch oven. I really wish I had a kitchen which would accommodate my delusions of grandeur. 
Because this is closer to how I look...
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-27-09, 08:56 AM (EST)
|
|
14. "RE: OTCC - Braised Short Ribs" |
Bumping this because I want to. Actually, because it's fallen to page 2 but only because of the holiday. Don't want anyone to forget we've got ribs cooking!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
|
12-29-09, 01:52 PM (EST)
|
|
18. "RE: OTCC - Braised Short Ribs" |
I am making this on New Year's Eve. I am very excited because I love short ribs. I haven't decided if I'm going to do it in the crock pot or in the oven yet - I do not have an enamel-coated dutch oven so I'm thinking I might be better off doing them in the crockpot. (I do have an oven-safe stainless steel pot but not sure if it'll turn out right in that.)I didn't have the foresight to ask Santa for a Le Cruset. My beef shortribs were $1.64/pound. Not too expensive. I sometimes buy the boneless ones for stew, because I like them better for slow cooking than round or chuck. This recipe seems to be for the bone-in ones. Can't wait! Yummmmm.
~Holiday cheer from Tribe!~
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-29-09, 05:53 PM (EST)
|
|
22. "RE: OTCC - Braised Short Ribs" |
What about checking some place like Costco? I don't get there too often, but they have bigger quantities of meat at good prices. Just a thought!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Maroonclown 5430 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 04:35 PM (EST)
|
|
42. "RE: OTCC - Braised Short Ribs" |
Hrumph. I didn't know what the heck I was looking for, having never bought beef short ribs, so I went to our local butcher, who is all about having organic everything. I got nailed for 8.99/lb.Went with three lbs as there is only two of us. I'm doing this in an oven-safe stainless steel pot so I'll let you know how it goes. Been in the over for about 20 minutes so far.  agman did it
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
azkate 239 desperate attention whore postings
DAW Level: "Network TV Show Guest Star"
|
12-29-09, 10:30 PM (EST)
|
|
23. "RE: OTCC - Braised Short Ribs" |
LAST EDITED ON 12-30-09 AT 01:09 PM (EST)So I am delurking to both compliment the OTCC and to report on the short ribs. First off, thank you all for doing this. I am a wannabe foodie that will never get anywhere near a "chef" status but am always interested and excited by new recipes (whether I watch them on t.v. or read them in magazines or cookbooks - my xmas gift to myself was JChilds classics). So a little caveat - my experience with this recipe must be taken tongue in cheek. The mistakes are totally mine and are offered up to everyone as amusing. The end result of the recipe was amazing. The short ribs were tender and we cut them with butter knives. I would never have undertaken this recipe (or the others which I will endeavor within the next two weeks without the great photos). Everything went swimmingly with the cuts of veg (mise en place?) and I know flouring the ribs might have been an easy description but the photo gave me a "duh" moment of why I never used my cookie sheets to do this (I used kitchen plates and always ended up with flour all over my kitchen counter and madly cleaning up). Browning the ribs, likewise. I always stressed that I was putting too many piecces (of whatever) in the pot for browning (and I was). This pic helped me happily brown the twelve ribs with confidence! Here comes my mistake written in red:
I don't have a Le Crueset dutch oven(yet). I have others (a beginning Caphalon set, a stainless steel set, and various other bits and pieces) so I chose the stainless steel oven proof that was deep but as Julia would say "Not sufficient for the ingredients." I had the veg and the ribs placed "just so," and added 2 cups of wine and only one cup of broth - and it was filled to the brim. Looking at the photos, I had a moment of uncertainty but thought it was good enough and proceeded on. The pot simmered, smelled beyond believable and I put it in the oven to beome even greater for two hours. I opened a chardonnay, poured myself a glass and smiled. An hour later, I realzied the stainless steel oven proof dutch oven was overflowing into the bottom of the oven. I caught it before the fire alarm went off, and siphoned off as much gravy as I could (I saved the gravy into a bowl) and kept up siphoning till the dish was done. As I said, the dish was a huge success and I will save this recipe as a showstopper (with appropriate adjustments and no fireman  ). Big huge thanks (and leftovers - gads) Kate
edit to clarify mistake made by moi
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
|
arkiegrl 9083 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-29-09, 11:10 PM (EST)
|
|
25. "RE: OTCC - Braised Short Ribs" |
I really wanted to try this recipe, but it's just my son and me here, and DS "doesn't eat ribs". Any hints on how to cut this down to a single serving recipe?
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
arkiegrl 9083 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 10:43 PM (EST)
|
|
53. "RE: OTCC - Braised Short Ribs" |
thanks! I'll try it this way over the weekend.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
samboohoo 15170 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 09:24 AM (EST)
|
|
27. "Twofor Review" |
So Weltek is here visiting ME in Virginia, and we decided to do this together.We opted to go with only four pounds of ribs, as I mentioned earlier: (1) the ribs were a little pricey here, and (2) we weren't quite feeding an army.
Ingredients:
We opted not to use the turnips. I've never had them, and Kim confessed that she is really not a fan. Easy decision. We originally thought of using potatoes, but I forgot them at the store, so we decided to just use mushrooms. MMMMmmmmmmm 'Shrooms!!!!!!!!!!!! We love 'shrooms here. Out of order note about the ingredients. I'm glad we opted to go with the mushrooms due to size constraints that we will discuss in a minute. Also, I don't think we used quite four cups of broth.
Prep:
Cooking:
As Weltek was sleeping this morning, I was reading AZKate's review and wondered (seriously wondered) for a moment if Weltek was really AZKate. Seriously. We too did not have that fancy Dutch oven thingy that I won't attempt to spell, so we too opted to use my Calphalon pot, which is oven proof. Like AZKate, it was a little bit too small. Hence my note about the 'shrooms. Potatoes would not have fit. Nor would have more beef. I also think we didn't use all of the broth. The recipe said to put in whole sprigs of herbs, and we didn't pay attention to that so we removed the Thyme from the woody stems. It didn't end up really being an issue. We also didn't use the immersion blender at the end. Well, since I don't have one, we didn't use it. But we also opted not to use the regular blender either. We decided sort of last minute that we would be going out to play Trivia at BW3s, so we were in a bit of a hurry, which also contributes to that whole blender thing. I didn't have potatoes, so we opted for a rice pilaf courtesy of Uncle Ben. The smell during the cooking was amazing. Weltek agrees. We smelled this for two entire hours. I've cooked roasts, stews, etc. for years and have never smelled them the way I smelled this. The End Result: 
Opinion:
*sigh* We liked it, but I think we were all expecting a lot more - especially based on the smell. It could be that we didn't do the gravy and just served the veggies as an addtional side. We did drizzle the vinegar on the finished meat on our plates, which added a little kick. We all agreed that it tasted very similar to an oven roast. The sundried tomatoes were a great addition, and we both agreed that we would add them to regular roasts in the future. Thank you CT Girl. It was fun. It was definitely fun to do this with my good friend, who happily finished the remainder of the wine (plus part of another bottle). Other Notes: 1. I could not find my sunglasses, so these 3D glasses were the next available option. 2. There is an apple in the background of the ingredients picture. We did not use the apple. 3. You may notice my new red kitchen in the background of some of the pictures. 4. This post has not been proofread. I was under tremendous stress this morning with Weltek watching me type and my bratty child driving us both insane. 5. I couldn't end on 4, even though it's an even number.
Samboobree, brought to life by Arkie
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
azkate 239 desperate attention whore postings
DAW Level: "Network TV Show Guest Star"
|
12-30-09, 12:53 PM (EST)
|
|
39. "RE: Twofor Review" |
You know what? It wasn't the pot per se but the cook not following directions. In rethinking the steps, I realize the major mistake I made was filling the damn pot to the rim with 2c wine and 1c broth (and then thinking that the broth would magically not simmer over). I just went and measured my pot with a tape measure (yes, I really did) and the depth was approx. 4-4/12" and width was 10" so if your stainless pot has the same measurements, I would suggest less wine and broth and then just add-up if need be Kate "I don't follow GPS directions either and then wonder why I am driving in a parking lot and not the highway!"
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
azkate 239 desperate attention whore postings
DAW Level: "Network TV Show Guest Star"
|
12-30-09, 12:19 PM (EST)
|
|
37. "RE: Twofor Review" |
As Weltek was sleeping this morning, I was reading AZKate's review and wondered (seriously wondered) for a moment if Weltek was really AZKate. Seriously. Well, I will take this as a compliment (and if you had switched out white wine for the red that Weltek was drinking, we could be sisters of another mother's cousins neighbor or something <g>). Also, I am seriously giggling at the thought of Bree cooking while wearing 3-D glasses.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 10:19 PM (EST)
|
|
50. "RE: Twofor Review" |
Ditto what Silvergirl said! I am so glad that you got to make them with each other. Cooking and drinking together is the way to go!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
Snidget 35571 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 09:35 AM (EST)
|
|
28. "RE: OTCC - Braised Short Ribs" |
Catching up on things.I've not been good about posting OTCC results. 1. Potato Leek Soup Very good, was afraid it wouldn't be thick enough before I stuck the blender in there. It ended up being very thick and the left overs ended up getting thinned with some milk (I used milk not soy milk) as it seemed to get thicker as it went along. Was very good with both asparagus and corn. I waited and added one or the other to each serving. 2. Vodka Sauce Pasta Turned out so good. Made it with mushrooms and it really worked out good. Freezes very well. Will be making another batch soon as it is so much better than anything bottled in the store. I may make a double batch of the red sauce to have some that is just that. 3. Short Ribs. Turned out really well. Did it in my Le Cruset Dutch Oven (thanks Mom, she got me a set of those a long time ago, I wish I could afford more). I used parsnips instead of turnips and I had a left over leek so used that instead of the onion. That turned out well. The turnips just didn't look good and I hadn't had parsnips in awhile. It was cute I went to the Harris Teeter for the ribs (got a good price on them but did 4 pounds but ended up with a bit too much gravy as I didn't really reduce that in amount). The sommelier was there and asked if I needed help. I said I'd be back after the meat counter (the Fresh Market didn't have any and the ones at HT were black Angus). So I found the ribs and came back and let him pick the wine. We did the Bare Foot Cabernet as it was going in a recipe and I wasn't going to use a $30 of wine for that. Anyway. Turned out really good and I did freeze some of it and that turned out good. Froze the blended gravy in a separate individual serving bag and the ribs in serving size bags. They reheated really well. I served it with mashed potatoes.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
|
12-30-09, 12:49 PM (EST)
|
|
38. "Question" |
Since we've had some boil-overs, I'm curious, what size is your Le Cruset? (That sounds like a personal question, I know.) My stainless steel pot is 6qt, but I just realized, so is my crockpot, so maybe I'm not doing myself any favors by using the crock pot.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 10:14 PM (EST)
|
|
49. "RE: Question" |
Those difficult French - there's no size on the bottom of the pan! Mine measures 12 inches by 5 inches.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
Maroonclown 5430 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 04:51 PM (EST)
|
|
46. "RE: Non Beefeater" |
I was thinking of chicken too, but I've subbed chicken for beef with the Azores recipe so I wanted to go pure this time.Don't know if DH will eat it. I'm using this as a learning experience for braising beef since I've never done it before. And I have a neighbour who will gladly gobble this up. agman did it
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 10:23 PM (EST)
|
|
51. "RE: Non Beefeater" |
Braising is my new talent for this winter. I had never done it before either (although I guess a crock pot is a kind of braiser). One of DH's favorite things to order at our favorite restaurant is braised lamb shanks so maybe I'll try that next time (with parsnips and mushrooms).
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
arkiegrl 9083 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-30-09, 10:42 PM (EST)
|
|
52. "RE: Non Beefeater" |
I'm so immature, but...
"done the beef with Boo" *snort*
Bravie would laugh at this with me, I think.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
12-31-09, 09:39 AM (EST)
|
|
55. "RE: Non Beefeater" |
Well you can't ignore Snidget's Did it in my Le Cruset Dutch Oven . Remember to remind me not to eat anything from Snidget's Le Crueset after that!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
thndrkttn 3123 desperate attention whore postings
DAW Level: "Car Show Celebrity"
|
01-02-10, 09:40 AM (EST)
|
|
57. "Complete!" |
LAST EDITED ON 01-02-10 AT 10:00 AM (EST)This was crazy good. DH gave it a 10. He thought it was perfect. He's more of a beef guy than I am but damn, this was very, very good! The cabernet was a good choice of wine. The bigger, the better for this recipe. We didn't change much other than not cleaning out the pan inbetween the searing and veggie cooking. We did deglaze the pan inbetween and that's why you'll see a bit of burgandy tint in the veggies. On and I used a shallot in addition to the onion. We put it over creamy polenta with goat cheese. The recipe calls for four ounces of goat cheese. I would change it to three. My pictures kinda stink. I was in a huge rush and we were in the middle of a major house clean getting ready for my brothers to come visit. *sigh* Here we go... Ingredients- 
All chopped up-
Vegetarians look away! 
All salted, peppered and dredged-
Searing-
Veggies-
All ready to go!
Polenta, goat cheese and butter-
Finished!
Thank you CTgirl! That was wonderful and like AZKate said, I think I will use this recipe when I need to pull out the big guns.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-02-10, 09:51 AM (EST)
|
|
59. "RE: Complete!" |
Looks fabulous - as always. The polenta's a good idea, we love polenta. Have fun with the brothers!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
thndrkttn 3123 desperate attention whore postings
DAW Level: "Car Show Celebrity"
|
01-02-10, 10:28 AM (EST)
|
|
62. "RE: Broth" |
Yes, we did used beef broth. I don't like crossing over when it comes to broths. Vegetable with veggie stuff, chicken with chicken, beef with beef. I wanted to try the immersion thing but DH said no. 
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-03-10, 02:15 PM (EST)
|
|
75. "RE: Complete!" |
Your pictures don't stink - especially the last one! Yum Yum!! And the picture of the polenta and goat cheese made me drool!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
frodis 3796 desperate attention whore postings
DAW Level: "Thong Contest Judge"
|
01-02-10, 12:14 PM (EST)
|
|
63. "RE: OTCC - Braised Short Ribs" |
I decided to make this for New Year's Eve, because we were supposed to have company, and then the company canceled while it was in the oven. So, Mr. Fro and I gave it a taste test, and then put it in the fridge and warmed it up again the next day. It kept very well and might have been even tastier the next day.On to the photos! I didn't have sun dried tomatoes so I used a couple of scoops of tomato paste instead. I used half red onion and half yellow onion, because I wanted to use up the red onion. I also added mushrooms (again, wanted to use them up before they went slimey.) I also decided to make this in a roasting pan instead of my stainless steel pot, since I was making the full recipe and I was fairly certain, just looking at the ingredients, that it would not fit in my 6qt pot. 
Everything all chopped up, and the meat floured. I really enjoy chopping. I'd enjoy being a vegetable-chopping sous chef:
I bought just under 6 pounds of short ribs, and that worked out to be 16 pieces of meat, so I browned them in three batches. I always get so impatient with the meat-browning step of any recipe and I'm always tempted to overcrowd the pan, but I was very good this time. I'd make a very bad meat-browning sous chef. 
Like Tkit, I did not wipe out the pan after browning the meat, either. I just put in a little more oil and put in all of the veggies. I transferred the ribs right to the roasting pan, and after adding the veggies to the pot I started to wonder whether everything would fit in the roasting pan. You tell me: 
Apparently I do not have a cooking pot or apparatus that is larger than 6qt. (Well, I have a 20 qt giant stock pot but that wouldn't do for this.) I have always kind of wanted a Le Cruset larger enameled roaster but now I believe I NEED one. So, I decided to split the ribs and veggies into two batches, one in the roasting pan and one in the pot. I adjusted the shelves in my oven and put both in. 
It smells SO good while it's cooking. It made the house smell amazing. After cooking, I decided to use the immersion blender in the stock pot, and to leave the veggies in the roasting pan whole. The best of both worlds. I did add the balsamic to the pot that I blended, and I really think it was necessary to brighten up the flavor of the gravy. Here's the taster bowl than Mr. Fro and I sampled. It was so delicious that I popped a take-n-bake baguette into the oven and we ate that, using it to sop up the gravy. 
When company came yesterday, I served it with mashed potatoes. The potatoes were so yummy with the gravy. 
My husband raved about this meal. He's not a big "stew" guy but he wants me to be sure to make this again. It is rich, hearty winter fare. Since the gravy was just blended veggies and broth, I scooped some into a bowl with some of the chunky veggies and fed it to my son. He ate THREE bowls. My daughter also enjoyed it, and since the meat was so tender it was no problem to let her eat it. Thanks, CTgirl! This was delicious!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
Puffy 6091 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-02-10, 12:51 PM (EST)
|
|
64. "RE: OTCC - Braised Short Ribs" |
I just want to let you guys know that I'm loving this and the other OTCC threads.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
Maroonclown 5430 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-02-10, 04:42 PM (EST)
|
|
67. "RE: OTCC - Braised Short Ribs" |
As mentioned above, I did this in an oven-proof pot with an aluminum foil cover.I thought it was very yummy but as I suspected, DH was not a fan of the meat. I knew that was going to be the case but he was quite willing to have the veggies and gravy with a bunmop. I took some over to my neighbour, whose veghead husband was at work. Her and her daughter hoovered it. They loved it. I too did not wipe the pan out as I wanted the "bits" to mix with the veggies. I found the sauce did not thicken in the cooking process so I heated it up afterward with some cornstarch and water. And, at the end of the day (one of the most hated phrases of the decade) I learned a new cooking method. A hit all round. Thanks CTGirl. Now I have a shopping excursion of La Crusette (sp?) to plan.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-03-10, 02:27 PM (EST)
|
|
77. "RE: OTCC - Braised Short Ribs" |
Just what the hell is a bunmop. All I can picture is a little old woman with a grey bun on the top of her head being used as a mop.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Snidget 35571 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-03-10, 02:43 PM (EST)
|
|
78. "RE: OTCC - Braised Short Ribs" |
Well I thought bread used to sop up the gravy?
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Snidget 35571 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-03-10, 04:54 PM (EST)
|
|
83. "RE: OTCC - Braised Short Ribs" |
What I have is Cobalt, but I kinda like the Kiwi and Caribbean colors.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-04-10, 10:19 AM (EST)
|
|
87. "RE: OTCC - Braised Short Ribs" |
I'll be glad to store one or two for you if you happen to run out of room.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
Breezy 18268 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-04-10, 02:36 PM (EST)
|
|
92. "RE: Chicken experiement" |
The McCain ribs from Steph are way better. mmmmmmmmm
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-04-10, 05:21 PM (EST)
|
|
93. "RE: Chicken experiement" |
My friend, we will have to agree to disagree 'cause I love me some Korean. Besides, anything named McCain makes my slightly nauseated.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-06-10, 12:21 PM (EST)
|
|
94. "RE: OTCC - Braised Short Ribs" |
Made this yesterday. Rob was happy it was "red meat day". As others have stated the house smelled wonderful all day. I think I braised too long as the meat kind of fell apart, well, too long for good pics but it tasted wonderful.I enlisted Rob as my sous chef so the prep time wasn't anywhere near as long as it would have been had I done this myself. Changes - I added mushrooms, red wine and red meat just scream for mushrooms, I used beef stock, and I added carmelized pearl onions at the end. Next time I would lower the amount of stock and increase the amount of wine. I did use turnips. I also used the crock from the crock pot and covered with aluminum foil. Ingredients: 
After the sousing: 
Because the colors are pretty: 
Ribs nestled in the pot:
Veggies after cooking and covering the ribs: 
I had big plans to fix this fancy potato thing as a side, but wound up to tired to do anything except some instant polenta - thanks t-kit for the inspiration. I might fix the fancy potato thing today and have it with left-overs - it's only fancy because I get to use my mandolin. I pureed half of the veggies and left half. The pearl onions melted away somewhat, so next time I would just heat and add to individual serving bowls. I thought it was a little bland, which was surprising considering the smell, but after adding a little Hawaiian Alaea salt really brought out the flavors. Ready to serve: 
I do want to make this again before winter is over and play with it a little. Oh, and I loved the sun-dried tomatoes! Thanks CT!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
weltek 16003 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-06-10, 12:44 PM (EST)
|
|
96. "RE: OTCC - Braised Short Ribs" |
Your ribs look much less fatty and smaller than the ones we had. Perhaps this also added to the pot size issue.
-A Tribetastic Creation
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
Ahtumbreez 10456 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-06-10, 12:54 PM (EST)
|
|
98. "RE: OTCC - Braised Short Ribs" |
The were very short Short Ribs and pretty meaty. Before cooking they were pretty much squares, as wide as they were long. I looked today in the pot and most of the fat has solidified on top, ready to be scooped off and discarded. I always like short ribs the next day better for just that reason.
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-06-10, 11:15 PM (EST)
|
|
106. "RE: swoop" |
Can't cook, can't swoop, I think you should go ice someone!
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
CTgirl 5879 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
01-06-10, 11:14 PM (EST)
|
|
105. "The "official" pic" |
I am glad everyone had fun making the recipe. I took some of the frozen gravy and heated it up to pour over some left-over steak last night. De-Lish!Here is the cover of Bon Appetit magazine with our recipe. I think our pictures are certainly as good as this one. We can all have new careers as food stylists or photographers! According to the magazine, the recipe came from the Swiss Hotel in Sonoma, CA. 
And thanks everyone for helping me get my first monster thread. It figures if it wasn't something controversial, it would be about food! I am enjoying the OTCC and trying new things - it's so much more fun to discuss it afterwards too. I think doing a warm weather round of recipes would be awesome. Thanks Tummy for getting this going. 
Snowfall by Tribe
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
|
|
qwertypie 7918 desperate attention whore postings
DAW Level: "Playboy Centerfold"
|
03-21-10, 08:41 PM (EST)
|
|
116. "UPDATE 1" |
1 HOUR TO GO and it smells heavenly in the house. It looks like it will be ready to eat just before TAR starts. How's that for timing? More luck than brains unfortunately
|
|
Remove |
Alert |
Edit |
Reply |
Reply With Quote | Top |
| |
|
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
|
|
Email this topic to a friend
Printer-friendly version of this topic
Bookmark this topic (Registered users only)
