Date Night

On Saturday night Mr. Weinberger and I had a much deserved decadent meal. Being newlyweds and all we spend most of our time figuring out different ways to scrimp and save, but this weekend we really enjoyed ourselves. I have to give him most of the credit for this meal. He planned, prepped, and did most of the actual cooking. I was the su chef if you will, and I enjoyed ever minute of it. We had braised short ribs, traditional mashed potatoes, and champagne. Mmmm delish!

For the Short Ribs: Courtesy of foodnetwork.com

4 English cut beef short ribs, trimmed (roughly 8 ounces each)

Kosher salt and freshly cracked black pepper

3 tablespoons unsalted butter, divided

1 bottle full bodied red wine, such as Cabernet

4 cups low-sodium vegetable stock

4 cloves garlic, peeled and smashed

Serves 4

Preheat oven to 325 degrees F.

Pat ribs dry with paper towels and season with salt and pepper on all sides.

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides.

Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup.

Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, tobraise, until the meat easily falls off the bone, about 3 hours.

Transfer the ribs to a plate and tent with foil to keep warm. Strainthe braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

For the Mashed Potatoes:

Serves 2

3 average size baking potatoes

3 TB of butter

A splash of milk & 1/2 and 1/2

1. Wash and peel your potatoes (if you desire) and cut into even slices. Honestly I like to do mine pretty thin so they will cook quickly.

2. Boil in a medium sauce pan for about 15-20 minutes or until very done. Drain and mash in a mixing bowl. I like to mix my potatoes, milk, and butter with my stand mixer (because I am lazy), but you of course can use a hand mixer. I whip mine pretty good- because that's how my southern momma does 'em! It doesn't get any better than mashed 'taters!

I hope you enjoy this really rather simple and economical meal. Until next time, Joyeux Cuisson!