Sunday, April 21, 2013

Sunday Dinner

Today I made Short Ribs with Wine & Cream for dinner for the first time.  I used yet another recipe from the Pioneer Woman, Ree Drummond.  It was incredibly easy and soooo good.  I had half the ribs required in the recipe but Ree is cooking for many more people than I am.

I started by seasoning the meat, then braised them for 1 1/2 minutes on each side.

Then I removed the ribs to a plate and started working on the broth/wine mixture to cook the meat completely. The wine was strictly for the pot, not the cook.  At least not until dinner.

The Montes Cabernet Sauvignon from Chile is a super bargain at Costco.  Only $7.99 and rated 90 points by Robert Parker's Wine Advocate.

Into the liquids I added 2 T of chopped Rosemary -- mmmm, so fragrant!

Add the beef back into the pot, cover and simmer for 3 hours.

Oven roast button and Baby Bella mushrooms once the three hours are up.

Next I removed the meat again, added 2 T of coarse grained mustard and 1 C of heavy cream to the wine/stock liquid.  After a few minutes of reducing, the meat was re-added to the pot and the lid placed back on it.  

Plate the mushrooms first, then the beef and top with the gravy.  Smashed potatoes complete the delicious dinner!


Anonymous said...

~ good job chef!..thanks forthe COSTCO wine tip! ;-D

Renee said...

Yummy Yummy! IS that your new
Le Creuset??
Heard that you made a delicious dinner for Denise and Mom last week....maybe you have a new career brewing as a chef??
Happy Spring!! xoxoxo

Suzanne said...

Yes Renee, that my Le Creuset pot -- I highly recommend them. They cook so much better and clean up is a breeze.