Weekend Grub
Since the weather was getting cool and wonderfully Autumnally I decided to make short ribs. Since that is a two day project I had my Special Helper assist me for a few hours Saturday during the preparations
Once they were done and cooling down to go into the fridge to yummify over night I made some curried butternut squash soup for Saturday’s dinner
My Bride made some deee-lish grilled cheeses to round things out.
Man, I tell you, I spent at least 6 hours on my feet in the kitchen Saturday…must have cost me at least 4 bottles of wine.
But it was all worth it because the short ribs we polished off on Sunday night were exceedingly yum
on a bed of tarragon-flavored brown rice with some roasted brussel sprouts.
And lots of wine.
Swill Food and Grog | Mr. Bingley | 
October 21, 2013 6:32 am
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You can’t post this without, at a minimum, links to the recipes!!!
Oh muh gosh, that all looks so good! Claude is a lucky pup. If I believed in reincarnation, I’d want to come back as a dog in the Bingley household!
Looks very tasty! Especially since Lord Claude received His tribute.
And lots of wine.
Naturally.
Yeah Claude!
I’m with Agricola – where’s the recipe?
I’ll try and get them pisted later, but they are modified versions from my absolute favorite cooking site: simplyrecipes.com
“Pisted”? Yeah, you had LOTS of wine!
LOL – what JeffS said…
Oh, and would you mind sending that Autumnal weather down to SW FL? We’re still in the high 80’s.
here’s the basic recipe for the short ribs, except I used 4lbs of boneless short ribs instead of 12 bone-in ones; i doubled the onion, quadrupled the celery and quintupled the carrots; and i used 8 cups of beef stock instead of the 6 of veal.
But aside from that… 😉
and here’s the soup. i really didn’t change this too much, other than adding a few carrots (this is what happens when you buy 10# at Costco: carrots go into everything!) and upping the curry and cumin amounts slightly…