down to the nitty gritty dirt of
this Short Ribs recipe....
Restaurant Style Smashed Potatoes...
The potatoes alone are a meal unto thy lovely self.
honest-to-goodness caveman when he was eating them.
Also Tim kept saying how much he loved me and how he's the luckiest man alive (oh my, how I feel sincerely horribly sorry for the male species then) in between his grunting and groaning and shoveling of these ribs in his mouth.
I finally said, "Tim!!! Enough! Now, why do you like these beef ribs so much?!?!?"
He was eating so fast and furiously, he couldn't form a complete sentence. Seriously.
He just grunted, "Bold. Sweet. Impeccable. Ooga Googa."
Okay, so I added the "ooga googa". But still, other than that, those were Tim's exact words.
Okay, here's the fixins for these delicious ribs.. Not much here really for prep.
Not much chopping or peeling or slicing.
Easy is what it is.
Wait a minute.
I forgot something....
Very important! The bone-in beef short ribs!!
The recipe calls for 6 lbs.
I had 5 lbs. The beef short ribs were $3.99/lb, so my package was $20.31. Not too bad for a cheat night meal.
Remove the short ribs and add the onions, carrots, garlic, and celery and saute for about 5 minutes.
DO NOT SPOIL THIS NICE MEAT WITH $5 WINE!!
I used Apothic Red Winemaker's blend.
You can find it under $10 a bottle on sale. Inexpensive but it drinks like a $15 bottle and even though it's not a Cabernet, it drinks big.
A nice big, peppery Cabernet would be even better.
Add your stock, diced tomatoes and thyme and bay leaf...
Add the ribs back into the pan with all those juicy juice dripping sauce liquid things.
Add your orange zest in, cover pot and braise at 350 degrees for three hours or until the meat is tender.
At three hours or before,
pull out the dutch oven and see what the short ribs look like.
You can plate it up but you might want to wait for the Restaurant Style Smashed Potatoes that Ima show you how to make.
your family will fight over!
Look over there, that's those French's French Fried Onions.
No wonder this recipe is fantabulous!
Oh, look at that butter and sour cream too. Uh huh. These potatoes are not low fat!!
But they are probably top three best potatoes I've ever had. and you know how I love the starch!
Bake your potatoes (I baked mine in the oven) and add to a large bowl.
Mash those crispy skinned potatoes up!
Add the creamy butter, scallions, BAAAAACCCOOOOOON, and sour cream!
This looks good all mixed up, doesn't it?
What could make it better???
Those french fried onion things!!!!
They taste as good as they look.
If there was a swimming pool full of these mashed potatoes, I would get over my fear of diving, and dive straight into these.
This makes such a nice little
cheaty night, doesn't it?
I suck cuz I am such a carb girl. I wish carbs made you lose weight instead of the opposite. *sigh*
Okay, here's the recipes....both the embedded where you can print off and the non-embedded ones where you have to hand-write it off.
Neely’s Short Ribs
www.foodnetwork.com Down Home With The Neelys
Pat and Gina Neely
Courtesy of www.turnkeyqualitycars.com
1/4 cup olive oil, divided
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes, in thick puree
3 thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish
Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.
Restaurant Style Smashed Potatoes
www.thepioneerwoman.com, a very popular food blog
Ree also has a new show on the Food Network, Pioneer Woman
Courtesy of www.turnkeyqualitycars.com
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
3/4 cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
3/4 cups French Fried Onions, More For Topping
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
Ima be making some Naughty Brownies this weekend....naughty because who really needs a thousand million calories in one brownie bar???
See ya next time :)