Ready for a delicious and hearty dinner with braised beef short ribs?

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Discussion Overview

The thread features participants sharing their dinner plans and experiences with various recipes, highlighting a range of meals being prepared, from braised beef short ribs to vegetarian options. Participants also discuss their cooking methods and ingredients used, reflecting personal preferences and seasonal inspirations.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares their experience of trying a new recipe for braised beef short ribs in a crockpot, served with egg noodles and roasted veggies.
  • Another participant mentions defrosting chicken and plans to cook it with seasoning in a skillet.
  • Several users mention preparing Italian sausages with peppers and onions, pork loin with Heinz 57 and honey, and a hamburger rice casserole.
  • One participant expresses excitement about their son making Zesty Ravioli for the first time, noting their children's interest in cooking.
  • Another participant shares their experience of making Loaded Potato Soup and Saucy Moroccan Chicken, both of which they found delicious.
  • One participant discusses a Spaghetti Casserole they plan to try, referencing their collection of cookbooks.
  • Several users mention enjoying shrimp cooked in Thai Peanut Sauce and the positive reception of the Zesty Ravioli, even when prepared by a novice cook.

Areas of Agreement / Disagreement

No clear consensus emerges, as participants share a variety of personal experiences and preferences regarding their meals and recipes.

Contextual Notes

The thread reflects a casual exchange among participants about their cooking experiences, with a focus on family meals and personal recipes. Seasonal influences and individual cooking styles are evident in the shared experiences.

Who May Find This Useful

Readers within the consultant community who are interested in meal ideas and personal cooking experiences may find this thread engaging.

C
ChefBeckyD
Gold Member
Messages
20,320
I've missed this thread.

I bought boneless beef short ribs this past week because they were marked way down, so tonight I am trying a new recipe - Braised Beef Short Ribs done in the crockpot. I'm serving them with Egg Noodles, and Roasted Veggies.

It's feeling very Autumnal here today, so it seemed like a good meal.
 
I put some chicken to defrost in the refrigerator this morning. Hopefully it'll be ready when I get home. What to do with it? I don't know. I'll have to scour the pantry to see what I have. Most likely I'll end up cooking it up on the 12 inch exec with some sort of seasoning.
 
Italian Sausages with peppers and onions in DCB and baked potatoes!
 
We are having pork loin with heinz 57 and honey, rice and veggies.
 
Hamburger, rice and pea "casserole".
 
My son is making the Zesty Ravioli!! Tomorrow night my DD is cooking! I love PC - even my kids want to cook!

This is our first try with the Zesty Ravioli, so I'll let you know how it turns out, especially since my son is a novice cook.
 
I was thinking about something from this new cookbook I found...
51AS0JJ7NNL.jpg
...but my local supermarket doesn't have any brains in stock. :((If you're not getting the joke, go read today's update thread.)
 
  • Thread starter
  • #8
pampchefsarah said:
My son is making the Zesty Ravioli!! Tomorrow night my DD is cooking! I love PC - even my kids want to cook!

This is our first try with the Zesty Ravioli, so I'll let you know how it turns out, especially since my son is a novice cook.
Click to expand...

I'll be interested in how it turns out, Sarah - it looks like one my family would eat.
 
I think I am going to try the Loaded Potato Soup tonight.
 
I'm making the Saucy Moroccan Chicken from the new Weekday Dinner Recipe Cards.
 
DS is making Mixed Grill... we missed out on it last night due to rain...
 
Mexican Chicken Lasagna made with 30-min chicken rubbed with the Chipotle seasoning, and green salad with cherry tomatoes from my own container plant :-)
 
veggie pizza for me & chicken pineapple pizza for the hub's
 
Since tonight I'll be at the fire station and it will be frozen pizzas since the person who was supposed to get dinner is gone...I'll tell you what I had yesterday.Shrimp cooked in our Thai Peanut Sauce over rice. Kyle/Steve has steak seasoned with the Garlic and Peppercorn.
 
We will be having my DH's homemade Spaghetti with a salad and some garlic bread with the Garlic Parmesan Oil dipping sprinkled on it. I'm sooooooooooooo hooked on that dipping stuff. DELISH!
 
  • Thread starter
  • #16
Saturday Gourmet said:
We will be having my DH's homemade Spaghetti with a salad and some garlic bread with the Garlic Parmesan Oil dipping sprinkled on it. I'm sooooooooooooo hooked on that dipping stuff. DELISH!
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Me too! I'm roasting vegetables tossed with olive oil, and sun dried tomato-herb seasoning.:chef:
 
  • Thread starter
  • #17
janetupnorth said:
Since tonight I'll be at the fire station and it will be frozen pizzas since the person who was supposed to get dinner is gone...I'll tell you what I had yesterday.

Shrimp cooked in our Thai Peanut Sauce over rice. Kyle/Steve has steak seasoned with the Garlic and Peppercorn.
Click to expand...

How was the Shrimp?
 
DH is working late, so it's just me and the boys. I've been craving a Spaghetti Casserole. Going to try this http://www.recipezaar.com/Spaghetti-Casserole-40571 of the recipe- since I can't find the one I really know I like...(I have too many cookbooks!!!!)
 
We had penne with Italian sausage, and sauteed zucchini/yellow squash.
 
I just finished a simple, but yummy meal:

- An organic chicken breast* seasoned w/our S&P, dredged in flour, and sauteed in a little bit of olive oil
- Grilled onions and portobello mushrooms seasoned with some Port Balsamic
- Slices of an Ugly Tomato (really, that's what they're called), seasoned with our Sea Salt and the Port Balsamic.

*DH and I are in the process of converting over to as much organic as we can afford....especially meat. It just tastes soooooooo much better. (And we recently saw the documentary "Food, Inc"...which made me even more committed)
 
i am making the Chicken Penne Pasta from the SB on page 12! in the DCB!! i am making it at a show on Wed night so i figured i should try it out at home first! and then some cut up cucumbers and tomatoes and then crescent rolls (im trying to season my new stone pan!)
 
The Zesty Ravioli (sorry, too lazy to get up and look up the full name) is DELICIOUS!! Tastes like something from a good Italian restaurant. And, we used cheap tomatoes and ravioli! Plus, remember, this was cooked by a novice cook.

The cook in question is not home (and, I wasn't home during the cooking process because of the cluster meeting), so I can't ask him if he found it simple to make. He did manage to leave a nice mess in the kitchen - *sigh.*

By the way, I made the Loaded Baked Potato Chowder last night, to bring to the meeting tonight - it was wonderful the next day. I had the bacon, cheese, and onions on the side so people could add what and how much they liked, and everyone enjoyed it (except the one person who is lactose intolerant). Would definitely recommend this as a show recipe, and it's simple enough to include a dessert recipe, as well.
 
ChefBeckyD said:
How was the Shrimp?
Click to expand...

Delicious! I really like the Thai Peanut Sauce - flavorful and not too strong.
 
pamperedlinda said:
I'm making the Saucy Moroccan Chicken from the new Weekday Dinner Recipe Cards.
Click to expand...

This was delicious!
 
  • Thread starter
  • #25
pamperedlinda said:
This was delicious!
Click to expand...

That's the only one from the Dinner Cards that I'm leary about making.
because I just don't care for the Moroccan rub...but the picture looks so pretty!

(and - btw, everyone, it's leary, not weary! Leary means hesitant, weary means tired)
 

Frequently Asked Questions

What are braised beef short ribs?

Braised beef short ribs are a cut of beef that comes from the rib area of the cow. They are known for their rich flavor and tender texture, which is achieved through a slow cooking process that involves braising them in liquid, often with vegetables and seasonings.

How do I prepare braised beef short ribs?

To prepare braised beef short ribs, start by seasoning the ribs with salt and pepper. Sear them in a hot pan until browned on all sides. Then, remove the ribs and sauté onions, garlic, and other vegetables in the same pan. Add broth, wine, or other liquids, return the ribs to the pan, cover, and simmer on low heat for several hours until they are tender.

What can I serve with braised beef short ribs?

Braised beef short ribs pair well with a variety of sides, such as mashed potatoes, polenta, or creamy risotto. You can also serve them with roasted vegetables or a fresh salad to balance the richness of the dish.

Can I make braised beef short ribs in a slow cooker?

Yes, you can make braised beef short ribs in a slow cooker. After searing the ribs and sautéing the vegetables, transfer everything to the slow cooker, add your braising liquid, and cook on low for 6-8 hours or until the meat is tender.

What is the best way to store leftover braised beef short ribs?

To store leftover braised beef short ribs, let them cool to room temperature, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, ensure they are heated thoroughly to an internal temperature of 165°F.

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