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Oh, those look delicious alright. It's 8.30am and I'm drooling even more than usual.
@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!
Pick day means best weather of the week. It will be sunny and mid 70's.
Okay that's going to be some amazing food.
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.
Happy birthday to your kiddo! You're a good dad to make her this amazing meal, and cake, too.
Thanks. Turns out they were flanken cut so I could chop them into pieces.
And nicely browned...
(I'm practicing blogging)
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.
