The picture above shows a plating of braised beef short ribs, Yorkshire pudding, sauteed mushrooms and steamed asparagus with stilton sauce.
Since this was my first attempt at short ribs, I decided to use a recipe that I had found on the web — and tried not to deviate from it too much (as I have a tendency to do).
Here’s the recipe I used: Braised Short Ribs
The ribs turned out well, though I did do a couple few things differently. My first deviation was using a blender to puree the veggies as I don’t own a food processor. The blender was a little more difficult, but produced satisfactory results. I would recommend dicing the veggies more finely than the recipe calls for if you are using a blender.
Secondly, I didn’t have a pot that was both big enough to accommodate all the ingredients and was safe for both stovetop and oven use. The easy solution was to use two pots — one for browning the meat and veggies and reducing the wine, then a large roasting pan for the actual braising in the oven.
If I were making this recipe again, I would try to find larger, leaner ribs. However, living in a small town, I often have to take what I can get.
Now for the side dishes. The Yorkshire pudding is the only one that I give amounts for each ingredient. The mushrooms and the stilton sauce I just made up as I went along and didn’t make note of any exact measurements. . . .
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