Well chris praised the book...I read it.
Now to see if it's principles hold up to snuff.

All About Braising -Molly Stevens

braised short ribs in carbebet with grape tomatoes.(by me)

I first browned 4 short ribs in a hot pan on all sides.
Then I removed them , drained off some of the beef fat.
Added 3 thick slices of bacon (1/4 inch chopped) and lowered the heat.
After the chopped bacon softened, I added the heart of a stalk of celery
finely sliced, 2 handfuls of sliced mushrooms (6 large), 3 large shallots
finely sliced, some salt and pepper...let the shallots shoften while
infrequently stiring. Added 3 cloves garlic minced, a cup of cabernet and
a large handful of grape tomatoes (12-15). Stired that up and re-
introduced , nestled in the short ribs. Put on a lid and will wait 4 or
so hours till cooked.

Oh! preheated oven too 200F.

Damn I shoulda added some bay leaves!


If this turns out I'll actually try some of the recipes in the book.
--
-Alan

Mr Libido Incognito wrote on 27 Feb 2006 in rec.food.cooking

> Well chris praised the book...I read it.
> Now to see if it's principles hold up to snuff.
>
> All About Braising -Molly Stevens
>
> braised short ribs in carbebet with grape tomatoes.(by me)
>
> I first browned 4 short ribs in a hot pan on all sides.
> Then I removed them , drained off some of the beef fat.
> Added 3 thick slices of bacon (1/4 inch chopped) and lowered the heat.
> After the chopped bacon softened, I added the heart of a stalk of
> celery finely sliced, 2 handfuls of sliced mushrooms (6 large), 3
> large shallots finely sliced, some salt and pepper...let the shallots
> shoften while infrequently stiring. Added 3 cloves garlic minced, a
> cup of cabernet and a large handful of grape tomatoes (12-15). Stired
> that up and re- introduced , nestled in the short ribs. Put on a lid
> and will wait 4 or so hours till cooked.
>
> Oh! preheated oven too 200F.
>
> Damn I shoulda added some bay leaves!
>
>
> If this turns out I'll actually try some of the recipes in the book.

I forgot to mention the 1/4 tsp of crushed chiles peppers.

--
-Alan

> I first browned 4 short ribs in a hot pan on all sides.
> Then I removed them , drained off some of the beef fat.
> Added 3 thick slices of bacon (1/4 inch chopped) and lowered the heat.
> After the chopped bacon softened, I added the heart of a stalk of celery
> finely sliced, 2 handfuls of sliced mushrooms (6 large), 3 large shallots
> finely sliced, some salt and pepper...let the shallots shoften while
> infrequently stiring. Added 3 cloves garlic minced, a cup of cabernet and
> a large handful of grape tomatoes (12-15). Stired that up and re-
> introduced , nestled in the short ribs. Put on a lid and will wait 4 or
> so hours till cooked.
>
> Oh! preheated oven too 200F.
>
> Damn I shoulda added some bay leaves!
>
>
> If this turns out I'll actually try some of the recipes in the book.
> --
> -Alan

Sounds pretty good to me. The only thing I'd change is I'd add the shrooms
in for the last 30-45 minutes only, so they wouldn't get too mushy. Or maybe
half for full cook length for flavor, the other half towards the end for
texture. And to my taste, I wouldn't put in tomatoes of any kind. Just don't
like that flavor in such dishes. (just me, and I know the rest of the world
loves em in there) And a splash of brandy when it comes out of the oven
would be to my taste.

bon appetit

Larry T

LT wrote on 27 Feb 2006 in rec.food.cooking

>
> > I first browned 4 short ribs in a hot pan on all sides.
> > Then I removed them , drained off some of the beef fat.
> > Added 3 thick slices of bacon (1/4 inch chopped) and lowered the
> > heat. After the chopped bacon softened, I added the heart of a stalk
> > of celery finely sliced, 2 handfuls of sliced mushrooms (6 large), 3
> > large shallots finely sliced, some salt and pepper...let the
> > shallots shoften while infrequently stiring. Added 3 cloves garlic
> > minced, a cup of cabernet and a large handful of grape tomatoes
> > (12-15). Stired that up and re- introduced , nestled in the short
> > ribs. Put on a lid and will wait 4 or so hours till cooked.
> >
> > Oh! preheated oven too 200F.
> >
> > Damn I shoulda added some bay leaves!
> >
> >
> > If this turns out I'll actually try some of the recipes in the book.
> > --
> > -Alan
>
> Sounds pretty good to me. The only thing I'd change is I'd add the
> shrooms in for the last 30-45 minutes only, so they wouldn't get too
> mushy. Or maybe half for full cook length for flavor, the other half
> towards the end for texture. And to my taste, I wouldn't put in
> tomatoes of any kind. Just don't like that flavor in such dishes.
> (just me, and I know the rest of the world loves em in there) And a
> splash of brandy when it comes out of the oven would be to my taste.
>
> bon appetit
>
> Larry T
>
>
>

Sorry you don't like my recipe.

--
-Alan

Mr Libido Incognito wrote:
> LT wrote on 27 Feb 2006 in rec.food.cooking
>
> >
> > > I first browned 4 short ribs in a hot pan on all sides.
> > > Then I removed them , drained off some of the beef fat.
> > > Added 3 thick slices of bacon (1/4 inch chopped) and lowered the
> > > heat. After the chopped bacon softened, I added the heart of a stalk
> > > of celery finely sliced, 2 handfuls of sliced mushrooms (6 large), 3
> > > large shallots finely sliced, some salt and pepper...let the
> > > shallots shoften while infrequently stiring. Added 3 cloves garlic
> > > minced, a cup of cabernet and a large handful of grape tomatoes
> > > (12-15). Stired that up and re- introduced , nestled in the short
> > > ribs. Put on a lid and will wait 4 or so hours till cooked.
> > >
> > > Oh! preheated oven too 200F.
> > >
> > > Damn I shoulda added some bay leaves!
> > >
> > >
> > > If this turns out I'll actually try some of the recipes in the book.
> > > --
> > > -Alan
> >
> > Sounds pretty good to me. The only thing I'd change is I'd add the
> > shrooms in for the last 30-45 minutes only, so they wouldn't get too
> > mushy. Or maybe half for full cook length for flavor, the other half
> > towards the end for texture. And to my taste, I wouldn't put in
> > tomatoes of any kind. Just don't like that flavor in such dishes.
> > (just me, and I know the rest of the world loves em in there) And a
> > splash of brandy when it comes out of the oven would be to my taste.
> >
> > bon appetit
> >
> > Larry T
> >
> >
> >
>
> Sorry you don't like my recipe.

You must have a pointy stick up your ass tonight... he didn't say any
such thing, he LIKED it "Sounds pretty good to me"..... just modified
it a tiny bit to his taste... and certainly didn't suggest any
monumental changes. You should be thankful it wasn't me. LOL

Sheldon

Sheldon wrote on 27 Feb 2006 in rec.food.cooking

> You must have a pointy stick up your ass tonight... he didn't say any
> such thing, he LIKED it "Sounds pretty good to me"..... just modified
> it a tiny bit to his taste... and certainly didn't suggest any
> monumental changes. You should be thankful it wasn't me. LOL
>
> Sheldon
>
>

Why thank you for saying so...It was tasty.

--
-Alan

Mr Libido Incognito wrote:
> Sheldon wrote on 27 Feb 2006 in rec.food.cooking
>
> > You must have a pointy stick up your ass tonight... he didn't say any
> > such thing, he LIKED it "Sounds pretty good to me"..... just modified
> > it a tiny bit to his taste... and certainly didn't suggest any
> > monumental changes. You should be thankful it wasn't me. LOL
> >
> > Sheldon
> >
> >
>
> Why thank you for saying so...It was tasty.

I'm sure it was, I love braised short ribs w/'shrooms any way I can get
them.... also makes a mean beef barley soup.

Sheldon