Let’s batten down the hatches, chop some logs for the fire and fill our fridges with milk. Fall is coming people and supposedly we are in for an El Nino winter.
I’m officially ceasing to have salad thoughts anymore and focusing my appetite on meat. Slow cooked and stick to your ribs, falling off the bone is what I’m talking about.
Today myself and a gaggle of other bloggers are celebrating a virtual baby shower. David from Spiced Blog (yes there are other male bloggers) and his wife will soon be parents, and lives will be changed forever in an awesome way David. I promise.
The baby shower theme is Dude Food, which luckily I can relate to almost too well. I’ve never met David in person, but I’m pretty sure he’d approve of these short ribs braised in boozy apple cider and served on top of some whipped sweet potato mash.
The sauce is what’s left after four hours of cooking, and it works.
Shred the meat from the bones taking your time to get every last piece.
David, enjoy every minute with your new son because he’ll go from diapers to soccer shorts in a nano second.
Choose your battles carefully and have fun!
Check out the rest of the baby shower recipes below, there’s some insanely delicious sounding recipes to be made.
Something Amazing by Real Food By Dad
- 3 tablespoons olive oil
- 1 pounds ½ beef short ribs
- Saly and cracked black pepper
- 4 cloves garlic minced
- 1 cups ½ sliced crimini mushrooms
- 1 cup ¼ cider divided
- cup ½ beef stock
- 4-5 sprigs fresh thyme
- For The Sweet Potatoes!
- 2 large orange sweet potatoes
- 2 tablespoons butter
- cup ¼ heavy cream
- cup ¼ grated Parmesan cheese
- Salt and cracked black pepper
Preheat the oven to 225 degrees F.
In a heavy oven-proof pan, heat 3 tablespoons of the olive oil over a high heat.
Season the short ribs all over with the salt and pepper.
Sear the ribs on each side for about 1 minute, transfer to a plate.
Deglaze the pan with ¼ cup of cider.
Add the garlic and cook for about 30 seconds.
Add the mushrooms and cook for a further 3-4 minutes and the mushroom are getting soft.
Add the short ribs back into the pan and add the remaining cider, thyme sprigs and beef stock.
Bake for about 4 hours or until a sharp pointed knife can pierce the meat easily.
While the ribs are cooking, peel the sweet potatoes and half them.
Place them in a pot of boiling water and cook for about 30 minutes and they can be pierced easily.
Drain and add the butter, cream and Parmesan.
Using a potato masher, crush them until almost all the lumps are gone and the ingredients are well combined.
Once the ribs are ready the potatoes can be reheated over a low heat, stirring frequently.
Shred the meat from the bones and transfer to a plate.
Discard the thyme sprigs and stir the sauce.
Bring the sauce to a boil and boil for 3-4 minutes to thicken it a little.
Serve the meat over the sweet potatoes and pour some of the sauce on top.