Wednesday, February 9, 2011

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Cozy Cookin' Made Easy

Last year, Markus' sister Claudia gave him a cookbook called, Mad Hungry - Feeding Men and Boys. It is a fantastic cookbook with some amazing recipes. We have made quite a few dishes out of this book so far and none of them have been anything short of delicious! Markus decided that he wanted to eat some meat this past weekend (Super Bowl and all). He skimmed his Mad Hungry cookbook and found a winner! This dish is quite easy (no searing needed) and beyond delicious! It is fabulous served with some fresh bread and a crisp salad. Don't the the word 'braised' scare is just a fancy way of saying that you are baking with both moist and dry heat. Go ahead...give it a try!

Mad Hungry Oven-Braised Short Ribs

* 1 onion, finely sliced
* 4 garlic cloves, smashed
* 1 leek, cleaned and finely chopped
* 1 carrot, diced
* 1 celery stalk, diced
* 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
* 1 Cup red wine
* 1/2 Cup soy sauce (I use low sodium)
* 1 tablespoon sugar
* 1/4 teaspoon freshly ground black pepper
* 3 1/2 pounds short ribs (we used the boneless ones from Costco, but bone-in would only add to the flavor!)
* 3-4 red potatoes, cut in quarters (optional)


Mix all ingredients except the meat and potatoes in a 9 x 15 roasting or baking dish. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight (we marinated overnight). Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minute prior to cooking.

Preheat the over to 400 degrees. Braise (bake) the short ribs for 1 hour and then reduce heat to 350 degrees and braise for another 1 1/2 - 2 hours. Turn ribs every hour to avoid any drying out. If you choose to add the potatoes, add them in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates (we did not have to do this). You want to end up with glistening ribs in a reduced glaze. **The short ribs we picked up from Costco were boneless and in longer strips, so Markus doubled the liquids to ensure that the meat was submerged in while braising.** Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments! Click here for a printable version of Mad Hungry Oven-Braised Short Ribs

1 comment:

Sara Joy said...

Mad Hungry with Lucinda Scala Quinn is my FAVORITE cooking show! I watch it almost every morning, her stuff is fairly easy, and delicious!