So as of this morning, Andrew is now officially legal internationally! I made him pancakes (using the
Bob's Red Mill mix that was in the
goodie box I won from
Culinate early last month) for breakfast before heading out to
Canada's Wonderland for a day in the scorching sun! I did ride the new Behemoth (for anyone who knows what I'm talking about... if you don't you can check it out here) - and I have a
ni
ce little bruise on my lower back to show for it! Of course we had to walk around the park a TON to work off the calories from his super-special birthday dinner last night, which culminated in the cutting of
his cake!! Isn't the cross-section pretty?? I know it had to have been good too, because he doesn't have much of a sweet tooth, but polished off TWO slices! I'll have to ask him later if he liked my cake better than my mom's short ribs (dangerous question - do you slight the future wife or the future MIL??). If I ever manage to place my cooking anywhere near my mom's I'll consider myself lucky - she is the best cook I have ever had the pleasure of working with and eating from!!
For now, I give you her special short rib recipe - now, this is NOT NOT NO

T NOT (did I mention NOT?) a dieter's food in the least - 1 serving has 3/4 your total intake of calories!
Buuuutttt, everyone needs to indulge once in a while, right?? Enjoy the fall-off-the-bone deliciousness over rice (like my mom does) or egg noodles, or even on some crusty bread (like
this, perhaps?). The top photo is one I
snuck of the ribs about halfway through their cooking time (at 4 or 5 hours in), and the bottom - well, that's of Andrew's plate before he added the salad and rice to it. Sneaky photography rules! I did have some shots of him blowing out the candles on his cake, but he'd kill me if I made them public. I value my life for the moment!
Mom's Man-Hunter Short Ribs*Note about this recipe: It took two crock pots for us to make the full 6 lbs this recipe makes, which served my mom, step dad, stepbrother and Andrew with 2 small portions left over. If you need to buy a slow cooker, I recommend one of these. And this is the wine we used... go B.C.!* Serves 8
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
6 lbs bone-in beef short ribs
2 tbsp olive oil
3 large
Vidalia onions, sliced
2 8-oz cans mushrooms, drained
1 cup full-bodied red wine
1 cup chili sauce
3 tbsp brown sugar
3 tbsp red wine vinegar
2 tbsp Worcestershire sauce
1 tsp dry mustard
1 tbsp chili powder
- Combine flour, salt and pepper. Dredge ribs in the mixture, shaking off excess.
- Heat oil in a large saute pan, brown ribs on all sides and remove them to the crockpot (for this amount we need two), pouring off excess fat.
- Add onions and mushrooms to the crockpot.
- In a bowl, whisk together remaining ingredients.
- Pour over ribs in the pots, cover and cook 8 hours on LOW.
- After 8 hours, turn control to HI and uncover. Cook 15 - 20 minutes, until condensed to your liking.
Amount Per Serving
Calories: 1,463.0
Total Fat: 127.7 g
Cholesterol: 258.8 mg
Sodium: 521.8 mg
Total Carbs: 19.2 g
Dietary Fiber: 2.8 g
Protein: 52.4 g
Tomorrow is back to the health food - I promise! Broccoli and cauliflower, with a healthy, spice-spiked cheese sauce, all for ARF!
Wow. Just...wow. Those short ribs look amazing. Unfortunately, it's way too tropical around here to make something like that right now, but I bet it would be perfect for a chilly autumn day. Thanks for sharing it!
ReplyDeleteThe cake looks great! Can't say the same for the hunks-o-beastie ... but that's just the vegetarian speaking. ;)
ReplyDelete