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Thanks. Turns out they were flanken cut so I could chop them into pieces.
And nicely browned...
(I'm practicing blogging)
@Mik said in The Princess's Birthday Dinner:
Yes, we will be your test market.
I volunteer to be a taste tester as well.
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.
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.
That looks awesome! Gnarly Head is a good Zin.
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.
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.
Turned out really well. Served over parmesan polenta. We had a great time on the deck and just came in.
Parmesan polenta? Oh my. Are you posting these recipes in the cookbook thread. Please?
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!
Thank you, Brenda. I think a lot of us here have lucky - and wonderful - families.
