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"RE: OTCC - Braised Short Ribs" Posted by Snidget on 12-30-09 at 09:35 AM
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.