- Nov 8, 2016
- 682
- 808
Plate ribs from Wild Fork - great piece of beef as always from them.
Seasoned and hard sear in a cast iron and then moved over to a roasting pan
Made some super basic fresh pasta and cut into squares
Used the searing pan to make a nice braising liquid - basically red wine, beef stock, garlic and some veggies, and all that goodness from the sear, etc. Covered with foil and into the oven at 325 to about 4-5 hours.
Shredded up and added to the noodles and all that braising liquid. Some roasted carrots and mash to complete it.
Great meal in the winter with some playoff
thanks for lookin
Made some super basic fresh pasta and cut into squares
Used the searing pan to make a nice braising liquid - basically red wine, beef stock, garlic and some veggies, and all that goodness from the sear, etc. Covered with foil and into the oven at 325 to about 4-5 hours.
Shredded up and added to the noodles and all that braising liquid. Some roasted carrots and mash to complete it.
Great meal in the winter with some playoff
thanks for lookin
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