06
Oct
08

Mahogany Short Ribs with Rosemary Noodles and Wilted Spinach Salad

I love this short rib recipe from the Washington Post.  It’s so easy to make and great for a buffet or football party.  The short ribs end up so tender they’ll fall apart on your fork, thanks to the tenderizing secret ingredient, prune juice.  Simple pasta with butter and rosemary is a great complement.  I served this with a wilted spinach salad.  The amounts I made served two with some leftovers.  I garnished the plates with a couple sprigs of fresh rosemary.  Nice how the peppercorns make the short rib look like it has eyes.  That was an accident.

Mahogany Short Ribs

I halved this recipe and used boneless ribs.  I marinated them for two and a half hours instead of all night and they were still fall-apart tender.  The short ribs took about an hour and twenty minutes to cook rather than the full two hours suggested in the recipe.  I sprinkled a few fresh rosemary leaves on top of the short ribs after pouring a little of the sauce on them on top of the noodles.

Pasta with Rosemary and Butter

I made ½ pound of fettuccine and added a tablespoon of butter, a teaspoon of minced fresh rosemary (leaves stripped from stems), and freshly ground sea salt and pepper.  The Washington Post short ribs recipe suggests wide noodles such as pappardelle.

Wilted Spinach Salad

This recipe turned out to be a disappointment.  The dressing was way too thick and lacked the right zing.  There’s no way you should add two tablespoons of flour to the dressing.  I’m not totally convinced there should be any flour.  After making the recipe exactly according to the directions, the dressing was way too thick and “floury.”  I added about 5 tablespoons of apple cider vinegar, one at a time, to thin it out and a tablespoon of honey to counteract the bitterness.  I also added bacon bits, from the bacon cooked to get the drippings, to the final salad for more flavor.  This recipe failed to live up to the wilted spinach salads I remember growing up, but I’ll try it again sometime, probably adding little if any flour.  The dressing should be mainly bacon drippings and vinegar.

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1 Response to “Mahogany Short Ribs with Rosemary Noodles and Wilted Spinach Salad”


  1. June 27, 2011 at 7:01 am

    The ribs look amaze! Shame about the salad not working out as I feel it would have been the perfect pairing! I have a fab, simple spinach recipe that always works and tastes delic… fry some pancetta or slices of bacon, crumble up some blue cheese and add to spinach. (I usually wait for the bacon to cool down before adding to the salad)

    Finish off with a mustard-based vinegrette. Such as 1tsp of mustard, 1 tsp of balsamic vinegar and 3-4 tsps of olive oil + salt and pepper.

    xx


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