Ok, I haven't posted in over two weeks which means I either didn't have time or I didn't cook anything newsworthy. Answer = both. My 8 quart Staub enamel on cast iron dutch oven has been sitting on my table as a reminder to "cook something in me". This all just somehow came together today. Some time and the need to cook.
I was browsing the cookbooks at Costco and came across a new one to me- "Things Cooks Love" by Sur La Table with recipes by Marie Simmons. Only a couple of pages covered dutch ovens and I immediately paged to it. I knew I was going to buy this cookbook once I read this recipe and then I headed back to the meat section for some short ribs to cook today's project- Braised Short Ribs (without the fennel)and mushrooms.
The recipe suggested mashed potatoes as an accompaniment. I decided to do garlic and roasted mini bellpepper mashed potatoes.
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Braised Short Ribs
5 pounds boneless short ribs
salt and freshly ground pepper
2 medium onions diced
1 cup diced celery
1 cup diced carrots
4 garlic cloves
3 cups red wine
2 bay leaves
2 cups sliced mushrooms
2X14.5 oz stewed diced tomatoes
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Ingredients prepped for short ribs
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Browning of boneless short ribs
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Onion, celery, carrots and garlic
Red wine and diced tomatoes added. Reduce for 8-10 minutes.
Add browned short ribs and mushrooms. Make sure ribs are covered by vegetables. Cover and move to 325 degree oven for 2-2.5hours. Beef should be easily shredded
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Minced garlic. (Lots- did I ever tell you I love garlic)
Garlic and Roasted Pepper Mashed Potatoes
4 medium russett potatoes
4 cloves garlic finely diced
5 mini red, orange yellow peppers
1/4 sour cream
1/4 cup milk
salt and freshly ground black pepper
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Roasting mini bell peppers
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Garlic and roasted mini bell pepper mashed potatoes.
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Braised short ribs out of the oven.