We are having some friends over for a BD dinner tomorrow night and making red wine braised short ribs in the Dutch Oven. Picked up 5 packs of Short Ribs today at the store. Spent as much on them as a nice family pack of Rib Eyes!
What's for Dinner?
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Boatboy24
No longer a newbie, but still clueless.
$5.59/lb for these.
Yep, exactly what I paid. Where is @JohnT buddies selling meat out the back of a truck when you need them!
Boatboy24
No longer a newbie, but still clueless.
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Took the left over sirloin tip roast from last night and cut it into small cubes. Sauteed an onion and mushrooms in butter and Worcestershire until browned then added the meat until warm. Piled on bread slices and toasted until the cheese melted. Pepper jack on one, muenster on the other. Would have been a little better with proper bread, but I didn't want to run in town.
![IMG_20160123_120627908[1].jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/23/23707-de56d8beb39430518a930777a98e0f04.jpg "IMG_20160123_120627908[1].jpg")
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That's about what I paid for them last time but then I got lucky and found about 4 packs of them in the "reduced for quick sale" meat section.
Boatboy24
No longer a newbie, but still clueless.
Well, the grill is buried again, and you can barely see the path I cleared. 
Started some bread this morning. I think I'll make spaghetti, meat sauce and broccoli to go with it.
Started some bread this morning. I think I'll make spaghetti, meat sauce and broccoli to go with it.
Wait so how did the Short Ribs turn out or did your plans get deep sixed?
Boatboy24
No longer a newbie, but still clueless.
Good. The flavors were not as prevalent as I'd hoped, but I enjoyed them. I'll make 'em again for sure.
Dang these look good enough to eat "as is" and all I did was brown them in the dutch oven! Just finished the "sauce" and into the oven they went. Following this recipe from Bon Appetit!
Boatboy24
No longer a newbie, but still clueless.
Homemade red sauce, angel hair pasta and broccoli. Homemade bread too.
That, my friend, is an interesting looking loaf of bread. Please tell me more!
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Tried something new tonight. I read about a vacuum marinade system from food-saver the other day. I didn't want to spent $20 for a plastic box with a one way valve in the lid, so I opened a box of food-saver containers someone gave us at our wedding and used one of them instead. I put a pre-made marinade and four thick cut pork chops in the container, then fired up the food-saver. After five hours in the marinade under vacuum, I put the chops in the freezer for an hour and then vacuum packed them.
They cooked in the sous-vide at 134 degrees for 2 and a half hours, then I seared them with butter. Peas, french fries, and Pinot filled out the meal.
![IMG_20160123_181736522[1].jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/23/23719-656c6e4d1bbc7fe612bdfc09c5da9bda.jpg "IMG_20160123_181736522[1].jpg")
The flavor and depth of the marinade was amazing. I am going to have to do some more experiments with this method of marinating.
My wife said it was the best pork she had ever eaten. Considering her ability as a cook, that is quite a statement.
They cooked in the sous-vide at 134 degrees for 2 and a half hours, then I seared them with butter. Peas, french fries, and Pinot filled out the meal.
The flavor and depth of the marinade was amazing. I am going to have to do some more experiments with this method of marinating.
My wife said it was the best pork she had ever eaten. Considering her ability as a cook, that is quite a statement.
Boatboy24
No longer a newbie, but still clueless.
This was the "Saturday White Loaf" from Ken Forkish's book. I just got it about a week ago and have been soaking it up. Today was my first attempt.
http://www.amazon.com/dp/160774273X/?tag=skimlinks_replacement-20
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I think I need to order that. I see references to pizza dough too!
Edit: I read what Amazon allowed me, and I know I need to order the book. There are some highlighted techniques that I haven't tried and I'm always trying to learn new ways to keep my kids happy.
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The ribs are DONE! 
I repeat again. You all make me so hungry! I need to stay away from this thread like a woman needs to stay away from shoe stores.
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