Special meal finally

[Nevada Ed]

I have been keeping a eye out for a certain cut of meat, to invite
one of our G-Daughters over for a meal out of the Dutch Oven, but it seems that a lot of butchers in the Reno area don't know how to cut it up correctly or in one case, they removed the bone.

Finally found five packages in a store and I picked out the two that looked the best to me and trotted back home very happy.

A little S/P, flour and a browning to start,
then some chopped up onion, carrot, celery & garlic to simmer...
a little home made Prime rib broth to start the sauce with just a
little helping of some Merlow that we had left over, in the frig. to make sure nothing stuck to the bottom of the Dutch oven, being heated by the stove range.
A sprinkle of Rosemary, Thyme and two Bay leaf tossed in as the brew came to boil and then reduced to a simmer to add the browned meat, safely, then lid on and carried over to a pre-warmed oven at 350, for one hour, then reduced to 325* for 2.5 hours, with a liquid level check at 4pm, 1 hour, before serving time. ( 1/2" of liquid in the bottom, is a NO,NO, )

At 5pm the meat was a "Fall, off the bone, Perfect"

A great day for the family........ Happy New Year to all.

 

[s&wchad]

Nice, braised short ribs are fabulous!

The one in the left pan (second from the bottom) would grade as prime, or I’m a monkeys uncle.

... and no, I’m not related to Lee!

 

[Igiveup]

Please explain the comment about the 1/2 inch of liquid in bottom of pot. Do you want more or less?

 

[Old Arkansawyer]

That sounds good to me. Your grand daughter will be calling and ask,
grandpa what's for supper?
At least that's the way it went on HewHaw.

 

[Nevada Ed]

Please explain the comment about the 1/2 inch of liquid in bottom of pot. Do you want more or less?

I was going to let this post ride for two days before a reply but..........

For cooks and future cooks.......

1. A scorched Pan is not a sign of good cooking abilities.....
2. Dried out meat is another sign that the "Chief" needs more guidance.
3. Pan drippings are what a lot of people cooking are after, it is the payoff, for hard work.
4. Au Jus or the juices that the meat gave up in cooking needs enough "Volume" for any good chief/cook to use the liquid left after cooking, to make a Gravy.

I need at least a full CUP of liquids to make just a "Drop" of gravy and for 4 or more people I need at least 1.5" of liquid in my Dutch Oven, to strain and use to do the job, to make just a bowl of mashed potatoes, happy.

 

[Igiveup]

I get it now. Thank you.

 

[Nevada Ed]

By the way it must have been good..............

the three lady's did not hardly leave enough for a church mouse !!

 

[ISCS Yoda]

That looks incredibly good! I enjoyed just reading about it!

 

[LoboGunLeather]

In my last will and testament there are several instructions I expect to be followed, one of which is to send my dutch ovens with me.

 

[PatriotX]

Well done, and thanks for sharing !

Yum !