The Princess's Birthday Dinner
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wrote on 1 May 2020, 12:24 last edited by Mik 5 Jan 2020, 12:26
Today is my Princess's 27th birthday. She is busy all day today and tomorrow is the pick day, so she is coming out tomorrow for the day.
Loves long braised short ribs, so that's what I am making, over polenta with broccoli. We will probably bake a cake for her tomorrow.
Have made this recipe before and it is incredible. Making it today as it is apparently better the second day and the fat will have risen to the top to be removed easily.
https://www.bonappetit.com/recipe/red-wine-braised-short-ribs
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wrote on 1 May 2020, 12:27 last edited by
Oh, those look delicious alright. It's 8.30am and I'm drooling even more than usual.
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wrote on 1 May 2020, 12:45 last edited by
@Mik said in The Princess's Birthday Dinner:
She is busy all day today and tomorrow is the pick day, ...
Just curious, what is “pick day”?
Oh, yes, the pod of short ribs does look mighty delicious!
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wrote on 1 May 2020, 12:47 last edited by
Pick day means best weather of the week. It will be sunny and mid 70's.
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wrote on 1 May 2020, 13:03 last edited by
Okay that's going to be some amazing food.
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wrote on 1 May 2020, 13:04 last edited by
It's actually really easy too. Although my ribs are not cut short like that. They are about 6". I don't happen to have a bandsaw for meat.
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wrote on 1 May 2020, 14:16 last edited by
Happy birthday to your kiddo! You're a good dad to make her this amazing meal, and cake, too.
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wrote on 1 May 2020, 14:42 last edited by
Thanks. Turns out they were flanken cut so I could chop them into pieces.
And nicely browned...
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wrote on 1 May 2020, 14:42 last edited by
(I'm practicing blogging)
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wrote on 1 May 2020, 14:45 last edited by
@Mik said in The Princess's Birthday Dinner:
(I'm practicing blogging)
Yes, we will be your test market.
I volunteer to be a taste tester as well.
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wrote on 1 May 2020, 14:55 last edited by
Come on down!
Now we have added flour and tomato paste, then returned the ribs to the pan and poured in a nice old vine Zinfandel. We'll let it simmer until the wine is reduced by half.
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wrote on 1 May 2020, 15:03 last edited by
Oh, fiddlesticks. Turns out the pantry is bare of beef stock and boullion!
Guess I will have to use a mushroom base. Maybe throw a little chicken in with it. Should still be good.
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wrote on 1 May 2020, 15:03 last edited by
That looks awesome! Gnarly Head is a good Zin.
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wrote on 1 May 2020, 15:10 last edited by
Well! I got an order in at Kroger that I had working and it turns out it can be here by 1 PM! So once I reduce I just wait for the stock to arrive.
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wrote on 1 May 2020, 16:40 last edited by
Annnd it turns out I DID have unsalted beef stock. MFR had put it in an unusual place.
Ok, so now I have plenty and a new case of wine.
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wrote on 3 May 2020, 01:07 last edited by Mik 5 Mar 2020, 01:09
Turned out really well. Served over parmesan polenta. We had a great time on the deck and just came in.
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wrote on 3 May 2020, 01:12 last edited by brenda 5 Mar 2020, 01:12
Parmesan polenta? Oh my. Are you posting these recipes in the cookbook thread. Please?
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wrote on 3 May 2020, 02:23 last edited by
Oh, that wasn't a recipe. Just cooked up some quick white grits and added some butter and parmesan to them.
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Oh, that wasn't a recipe. Just cooked up some quick white grits and added some butter and parmesan to them.
wrote on 3 May 2020, 03:37 last edited by@Mik said in The Princess's Birthday Dinner:
Oh, that wasn't a recipe. Just cooked up some quick white grits and added some butter and parmesan to them.
Sounds wonderful! Lucky family you have!
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wrote on 3 May 2020, 12:34 last edited by
Thank you, Brenda. I think a lot of us here have lucky - and wonderful - families.