<p>Very nice pot roast …since someone didn’t properly wrap the half of a tenderloin I had stored in the freezer. I had some leftover , also frozen sauce from a braised short rib recipe that we love and decided to salvage the meat. Hands down the best pot roast I have ever made , but then it WAS a great piece of meat ;)</p>
<p>idad,</p>
<p>I like how you write your food posts. You should seriously consider authoring a cookbook!</p>
<p>@ interesteddad…just noticed your post above mine. There is a wonderful and easy short rib recipe on food network website. Check out Tyler Florence Bistro short ribs…you won’t regret it , especially if you haven’t made them before. I actually put mine in the dutch oven and in the over because I can’t get my burner heat low enough to simmer them , but it they turn out nice</p>
<p>We tried out a new (for us) sushi restaurant. So good and no dishes to do!</p>
<p>Leftover crock pot stew and I have dried beans soaking for minestrone tomorrow. I told DH we are broke and my cookingis going to get creative and repetitive in January.</p>
<p>^^^ ebeeeee , this is why I save sauces and get very creative with leftovers…soups are our friend and the crockpot is my sister</p>
<p>Ebeeee, same situation here. Funds are limited! I will be looking forward to your posts!</p>
<p>i-dad, I use beef short ribs in many of my soups, and also fill the crockpot with ribs, Marsala wine, onions, ketchup or tomatoes, wine vinegar, brown sugar, Worc…sauce, mustard, Fiery spices. For a few people, it is a favorite meal.</p>
<p>when I cook soups, chicken, ribs, I always plan that half goes into freezer.</p>
<p>Thanks for the Tyler Florence recipe! The way he’s packed on the pounds, I’m scared to cook like him! :)</p>
<p>The recipe I’m making is something pretty similar to Wolfgang Pucks:</p>
<p>[Braised</a> Short Ribs Recipe : : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/wolfgang-puck/braised-short-ribs-recipe/index.html]Braised”>http://www.foodnetwork.com/recipes/wolfgang-puck/braised-short-ribs-recipe/index.html)</p>
<p>I got the rosemary short ribs idea from a restaurant that I really enjoyed. Kind of a different flavor. Probably Italian. I’ll have to dig up Marcela Hazan’s cookbook and see if she has any pearls of wisdom about beef short ribs. My usual pot roast is loosely based on her recipe. </p>
<p>This short rib recipe doesn’t have any tomato, except for a couple TBS of tomato paste. So it is a like a heavily reduced red wine syrup. Dark, brick red, almost black.</p>
<p>I brown the meat as the first step. And, I usually cook about 3 TBS of flour into the browning veggies to make a little roux and thicken the sauce up a bit. Basically, I kinda just wing it.</p>
<p>All I know is that I have a boatload of beef short ribs in the fridge! I have no idea how to translate that pile of ribs into actual servings, considering the bone, and the way they cook down for 2 or 3 hours. The usual rules of “x” number of ounces per person don’t really apply. So I’ll just cook 'em, eat some for dinner, and figure out how many servings I’ve got that way! I suspect that short ribs end up being a fairly expensive dish to cook.</p>
<p>My cod and broccoli was terrific for dinner. Not crazy about the rosemary in the white wine butter sauce. I think I’ll stick to the usual fresh parsley in the future, but variety is the spice of life!</p>
<p>My favorite short rib recipe. Better the second day. Make ahead, put in the fridge and “lift” the fat right off the top after it’s chilled.</p>
<pre><code>3 tablespoons room-temperature butter, divided
8 3- to 4-inch-long meaty beef short ribs (about 4 pounds)
Coarse kosher salt
2 1/2 cups chopped red onions
2 cups 1/2-inch cubes peeled parsnips
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 750-ml bottle Zinfandel
2 cups low-salt beef broth
1 tablespoon all purpose flour
</code></pre>
<p>Potatoes</p>
<pre><code>3 pounds russet potatoes, peeled, cut into 1-inch cubes
1 pound large parsnips, peeled, peeled, cut into 3/4-inch cubes
1 cup whole milk
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh rosemary
</code></pre>
<p>Preparation
Ribs</p>
<pre><code>Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
</code></pre>
<p>potatoes</p>
<pre><code>Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
Transfer ribs and gravy to large shallow bowl. Serve short ribs with mashed potatoes.
</code></pre>
<p>In looking through the pantry I found a bag of polenta meal. Anyone have a great polenta recipe? Also going today to glean spaghetti squash for the local food bank so will bring a few home. Anyone have a good suggestion on spaghetti squash?</p>
<p>Do you like your polenta firm (able to cut into squares) or thin?
Polenta, spaghetti squash, a good thick tomato ragu and copious amounts of Parmesan would be a lovely light winter meal!!</p>
<p>Basic Polenta
four cups of water with about two TeasPoons of salt.
bring to a boil and slowly whisk in a very thin stream of the polenta (1 cup) Switch to a wooden spoon once it gets thick. For thicker polenta add a bit more corn meal.</p>
<p>ebeeeeee, I like to bake spaghetti squash, scoop the flesh out, and toss it with garlicky olive oil or butter and a bit of grated parmesan cheese. The whole dish could be run under the broiler with the cheese on top, as well.</p>
<p>Ok so scoop the flesh out and toss with olive oil or butter and then do you bke back in the shell or just in a baking pan?<br>
I baked the polenta at DS request but I think I would prefer it more thin,porridge like.
Working on my bean soup in crockpot now. Added some fresh spinach, some jarred sun dried tomatoes and the last bitof a sun dried tomato pesto. Got out the mandolin and thin sliced one pitiful leftover carrot in there too. Will add a small bit of pasta at the end.
The mandolin is a cheap one but I use all the time. One potato super thin sliced and some oil equals just enough homemade potato chips for DH and I.</p>
<p>You could put it in a baking dish after you’ve tossed with the oil, top with cheese, and bake again until heated and the cheese is melted. Or…you could toss the squash into the pan in which you’ve heated the garlic in oil for about a minute, mix, and add in cheese. I like to think of this squash as similar to to spaghetti noodles. You could also add some diced tomatoes and onions into the oil and garlic, or blend in other cheeses with the parm, like mozzarella. Or…you could omit the parm/moz and add a softer cheese–a cream cheese, or an herbed boursin into the cooked squash. Or, toss in some of that sun dried tomato pesto!!!
Hope that helps (vs. confuses!)</p>
<p>musicamerica,</p>
<p>That’s very similar to the short ribs I’m making. Instead of parsnips, I’ll use onions, celery, carrots, and red bell pepper. Plus, a little more flour which I’ll cook into the veggies while they are sauteeing. I’ll leave the garlic cloves whole and add full twigs of fresh rosemary that I can fish out and discard.</p>
<p>Short ribs, red wine, and veggies have filled my 7.25 quart LeCreuset dutch oven to the brim. Now safely in the oven slow cooking for the next 3 hours or so while I watch football. Yum. </p>
<p>Brussel sprouts for the side dish.</p>
<p>^ yum ! last ribs I bought were on the tough side , kind of disappointing. I probably didn’t really need to throw my slightly freezer burned tenderloin in the crockpot , but I really wanted a tender piece of meat with the short rib like sauce</p>
<p>I am marinating a piece of pork in dry rub for the night and tossing it in the crockpot tomorrow with a little beer in the bottom. I am feeling the love for casseroles , soups and winter comfort food lately</p>
<p>Seared fresh sea scallops on whole wheat penne pasta and a sauce made of garlic,white wine, and olive oil; green salad with a balsamic vinaigrette. Four hefty scallops for each of us, and cooked through, barely, until just tender. Excellent!</p>
<p>Mmmmm, how do I get an invite to PlantMom’s house?</p>