Wow. How is it already week 5!?!
This is a little quickie post. I've just gotten home from taking the boy to camp. Again. It POURED rain the entire way. I mean, you-can-barely-see-the-road-in-front-of-you rain. Like, your-wheels-slip-as-you're-trying-to-climb-a-hill-and-scare-the-crap-out-of-you rain. Slightly frazzling, and I REALLY need a little nap.
Okay, here goes:
Braised Short Ribs
Sauteed Green Beens
For the ribs:
Preheat oven to 350
3 lbs. trimmed short ribs
rub with oil and season with salt, pepper, and fresh chopped sage
brown and remove from pan (I use a cast iron skillet)
In drippings, cook 2 onions until translucent. Add 1 1/2 or 2 cups beef stock and bring to a boil. Place the ribs back in the skillet, cover, and bake until tender. About 1 1/2 to 2 hours.
Pour off the juices, and top with barbeque sauce. Broil for just a couple of minutes until the sauce crisps a bit.
For the potatoes:
This is my FAVORITE way to have potatoes.
Wash and cube as many potatoes as you will need (I like small red ones). Toss in oil, then salt and pepper generously.
Normally I would cook these at 400 for an hour or so, but since I'm making ribs at 350, I'll just stick them in at the same time. I like them pretty crispy!
I'm pulling oodles of green beans off of my bush plants. WOO HOO! We've had the first of our own carrots too, by the way. But those never made it to the pan.
For the beans:
Clean green beens
lightly tossed in butter
and a couple of tablespoons of maple syrup
Saute until tender.
Still haven't made pasta this week. Soon. Very soon.