Wednesday, March 11, 2009

Amazing Braised Short Ribs in Sherry

I had every intention of serving these awesome braised short ribs over some penne or fusili to soak up all that gorgeous gravy. But it's either early onset senility or the cold that's coming on gangbusters. Whatever the reason, the sweet potatoes were cooking before I realized that I had wanted to do some simple pasta with olive oil & garlic under this mound of goodness. And in case you're straining your eyes looking for long, meaty short ribs...forget it. I could only find enough for half the recipe, so I added chuck/blade roast, cut into 2" cubes. Very tasty, over the thyme seasoned mashed sweet potatoes.

Oh well, that means I still have to come up with a dish for this week's Presto Pasta Night. Ben of What's Cooking is host and I want to do something special. My intention...a mouth-watering dish of Roasted Garlic & Cremini Mushrooms Pappardelle with Roasted Chicken from a new cookbook Fresh & Local by Chef Craig Flinn of Chives Canadian Bistro right here in Halifax - another great reason to come visit. I'll be writing about the book and trying out a few other recipes as well.

The chicken is roasted, so keep you fingers crossed. And don't forget to send Ben your entries. The guidelines are here. And Ben's email ben(dot)herrera (at)whatscooking (dot)us . Please cc me: ruth (at) 4everykitchen (dot)com as well.

If you're interested in is so much fun....check out the guidelines here and send me an email.


Sara said...

I just had short ribs for the first time last month and LOVED THEM! Can't wait to try making them myself.

Netts Nook said...

Your short ribs look great I can't wait to try them.