My favorite time of year is upon us. And there is nothing I love to cook more that stick to your ribs, warm up your belly, simmer all day long meals that perfectly suit the fall weather.
Our neighborhood restaurant Sand Point Grill does a kicking version of Rootbeer Braised Short Ribs ribs served with creamy polenta. My recipe search yield a winner at the Noble Pig . Their post does a spot on job of detailing out the recipe steps, so I won't duplicate the effort here. My only change was to simmer down the liquids (1o+ mins) on the stovetop in a separate skillet after the cooking was complete. Whisking in 2 TBPs of flour to thicken. Served up with Yukon Gold whipped buttered potatoes.
A wonderful culinary kick off to fall.
Postcards from my kitchen
Lots of goodies to simmer hours away
Dinner time. Heavenly!
Ah yummmmmm.
Posted by: Bcassfam | October 20, 2011 at 06:36 AM