Short Ribs Ingredients (serves 12)...I may have to do 1/4 recipe for Jerome and me!:
12 short ribs
3 pinches salt
1 pinch ground black pepper
1 bottle red wine (we used Castillo de Diablo I think)
1 qt beef stock
4 cloves garlic, minced
2 sprigs rosemary (not stripped!)
4 strips thyme (not stripped)
1 onion roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1 tbsp corn starch
2 tbsp water
~~ Preheat the oven to 300 (OR use a cast iron large casserole dish/dutch oven, which you can sear and cook in...that's what we did!). Liberally season the ribs with salt & pepper on both sides. In batches, sear the ribs on medium high heat until browned on all sides. Place the ribs aside; deglaze the pan with wine, scraping up all the yummy brown bits. Add back in the ribs, and then wine and stock to the pan...until the ribs are halfway covered - you may not need all the liquid. Place the herbs and veggies around the ribs, cover with tinfoil (if using oven) or put the lid on firmly...do not remove until done. Cook for 6 hours, then remove the ribs to a pan to cool. Skim as much fat off the liquid as possible. On medium high heat, bring the liquid to a boil and then reduce to simmer....until liquid is about half Dissolve the starch in the cool water and slowly add to the liquid, allowing to thicken...back on a low boil (2-5 minutes). Serve the ribs with a spoonful of the sauce over the top!
Mac & Cheese Ingredients:
2 lbs macaroni
3 cups milk (2% or whole)
1 lb velvetta cheese, cubed
6 slices American cheese
8 oz. grated parmesan cheese
a few drops truffle oil
~~ Prepare the macaroni according to the directions, set aside. In a heavy bottom pot, bring the milk to a simmer. Add in the cheeses, a little at a time so it all melts evenly, stirring occasionally. Add more milk to thin, more cheese to thicken. Toss with macaroni, and serve :)