Supper tonight was a braised beef short rib served over slices of a toasted French Batard. This delight is more often served over mashed potatoes. Alas, we had no Yukon Golds on hand. Instead, we rescued a fragment of French Batard on which to serve the rib and ladle the sauce. It was orgasmic.
The recipe came from the cookbook of the Pioneer Woman. This is a meal that takes time -lots of time. I suggest you start 3-4 hours before the meal is to be served.
I cook the family standards – Chili, Tongue, grilled Steak, Lamb and Pork, Flour tacos, Chalupas, Kabobs, Shellfish, Pasta, and so forth. Susan cooks the exotic stuff that requires a cookbook – Duck l’orange, Goose, Oxtail soup, Beef Stew, Fish filets of various kinds, standing rib roasts, and now Short Ribs.
Ah, such a delight!