Today’s Culinary Adventure

[IndyWS6]

With the Mrs. out of commission until mid-November with the elbow surgery, we haven’t had many real meals the last few weeks. Fast food a few times (we almost never do that…) and meals that are simple to fix, but not terribly satisfying. We typically cook a meal on Sundays for her daughter and husband and watch football. She still can’t help, but she’s feeling better so I’m continuing tradition and taking on something new: braised short ribs, mashed potatoes and fresh green beans.

The photo shows the last three ribs browning before hitting the oven. Ribs, carrots, onion, beef stock, red wine to deglaze, salt, pepper, thyme and rosemary. Plus French bread…

 

[IndyWS6]

The view of fresh green beans obscured by steam. Minced a Dragon Cayenne from the garden to add a touch of heat…

 

[Robostyle]

Awesome!
Short ribs are in our rotation too, but they can be pretty expensive sometimes. Then we make some chuck roast instead. Same method.

 

[IndyWS6]

Awesome!
Short ribs are in our rotation too, but they can be pretty expensive sometimes. Then we make some chuck roast instead. Same method.

Chuck was my second choice. I never know what will be available. Hell, 75/25 hamburger was $6/lb this weekend

 

[IndyWS6]

Before the big reveal

 

[IndyWS6]

The reveal - Ta Da! Fookin’ delicious

 

[Robostyle]

Looks fantastic

 

[japetus]

OH HELLLLL YEAHHHHH, reduce that pan juice into a sauce for those potatoes. My mouth is watering

 

[IndyWS6]

OH HELLLLL YEAHHHHH, reduce that pan juice into a sauce for those potatoes. My mouth is watering

Way ahead of you

 

[Robostyle]

Thanks for the inspiration!
Just went to the store and bought some chuck, going to braise it in tomato sauce tomorrow

 

[Monkey Man]

... carrots, onion, beef stock, red wine to deglaze, salt, pepper, thyme and rosemary.

No celery in the "stock" sauce?

Something magic about carrot & celery in a reduced-stock sauce IMHO.

EDIT
I'm thinking it could be 'cause of the high sodium content (plant sodium - the good stuff as opposed to the inorganic, "rock" version) of the celery?

I've noticed that if one cuts out all inorganic salt as an experiment, within a week or two celery starts tasting salty 'cause the taste buds adapt to registering the more-subtle plant minerals. My theory is that this is how cattle and horses etc. determine what to prioritise when grazing; they're literally chasing the minerals.

 

[Robostyle]

Ended up braising some chuck in tomato sauce, ended up with 1/2 gallon of decent ragu.
Thanks Indy for the inspiration

 

[IndyWS6]

Leftovers for dinner because, why the hell not