Beef Short Ribs

This is one of my all-time fave comfort foods….when the weather turns nasty it’s a rich, meaty dish that just warms you up from the inside out. If we had a fireplace we would sit in front of it and eat it…very good and pretty easy. I’m including the whole dinner in this post since all of it is easy and quick. And I’m including photos along with the recipe!!!

The entire dinner:

Beef Short Ribs

2 pounds beef short ribs, bone in (you’ll want 2-3 ribs per person)
1/2 onion, frenched*
1 clove garlic, minced
1/2 cup beef stock
1/2 cup red wine (you can skip this if you don’t cook with wine)
1/4 cup worcestershire sauce
2 Tablespoons fresh ground black pepper
1 large stem fresh rosemary or 1 tablespoon dried rosemary leaves

In an oven proof skillet that has a fitting lid brown the ribs in a little bit of oil.

Once all sides of the ribs are very brown, almost burnt, remove from pan and set aside and turn off burner. Add onions and rosemary.

(I know I’m using a baking dish, you can use what you have.)
Place the ribs on top of the onions and rosemary. Mix together the garlic, beef stock, wine, worcestershire sauce and black pepper (if you use dried rosemary add that to the liquid mix) and pour over beef.

Cover and place into a 400 degree oven for 1 hour. Lower the temp after an hour to 275 and cook for 2-3 more hours.

*Frenching your onions means taking the 1/2 onion, laying it cut side down on the cutting board and cutting it like this:

Side Dishes:
Italian Roast Potatoes
2 pounds red skin potatoes, cut into 8ths
1 teaspoon italian dressing mix
1 Tablespoon vegitable oil
2 Tablespoons water

In a bag combine potatoes, dressing mix and oil, seal bag and shake until the potatoes are coated. Place in baking dish, add water and cover, placing in oven with the beef short ribs during the last hour of cooking.

Brown Sugar Carrots
1 pound carrots, pealed and chopped
2 Tablespoons butter
2 Tablespoons brown sugar
2 Tablespoons water
pinch salt and pepper

Add everything to a sauce pan and cover. Cook on a low burner for 20 minutes or until carrots are tender.

Home Made Not Fried Beans

Last night was taco salad night and instead of opening up a can of re-fried beans (not that I had a can but anyway….) I decided to use my bag of dried pinto beans and make my own. Instead of a recipe I’ll just tell you what I did.

I meant to soak the beans overnight but yup, I forgot. So I covered them with water and let them soak for about 4 hours. They softened pretty good from just that. Then I rinsed them a couple times (I had picked through them before I soaked them) and put them in a pot and covered them with water. I added 1/2 an onion, 2 carrots broken in half, 2 stalks of celery, a beef bullion cube (since hamburger was going to be served with the beans), 1 tablespoon chili powder, a bay leaf and a couple cloves of garlic, smashed. This I cooked for an hour though I needed to add more water half way through, I wanted them to be covered with about an inch of water above them.

After they cooked for an hour I turned off the stove and put a cover on them and there they sat for a couple hours before I started working on the rest of dinner.

When I started working on the rest of dinner I took out everything but the beans, drained the liquid, saving it for adding to the beans if needed. I put about 1/4 cup olive oil into the beans and called Hubby over to mash them for me (my shoulder was hurting too much to mash them). He went to work with the potato masher and after about 5 minutes, and maybe 1/2 cup of the liquid added back in and some salt (even with the bullion cube cooked with the beans they were pretty bland) and chili powder they were perfect. Hubby could have mashed them for a minute more to make a smoother mixture but we loved them. In fact Hubby asked that I make them every time we have taco night since they were so tasty. And this man wouldn’t eat beans if they were forced on him but he liked these. I say that is successful, wouldn’t you?