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    Chef #835994

    MInneapolis

    Chef #835994

    MInneapolis

    Joined: May 09, 2008

    My Journal

    Reviewed Beer Bread

    "I made this last week for the dinner our performance group shares at rehearsal. We are 12 people strong, and I..."

    Mar 21, 2011 on Food.com

    Reviewed Beef and Guinness Short Ribs

    "I've made this several times to rave reviews. Here are a few tricks to make these ribs even more tasty: use Guiness Drought, not Stout, which has a milder flavor. I also use boneless beef ribs, well trimmed.
    Put the Guinness and half the beef broth in a dutch oven. Brown the ribs as directed. Add to the Dutch Oven. Cover and roast at 325 for 2 hours. Take out of the oven, drain off the juices, leaving the ribs in the Dutch Oven, and put the juices in a bowl in the freezer until the fat layer is congealed. Skim the fat, return the juices to the dutch oven, add the veggies , and roast another 2 hours at 325. When read to serve, put the meat and veggies on a platter. Cover to keep warm. Pour the jus into a saucepan and reduce until 1/2 the original volume. Serve the meat and veggies over sour cream mashed potatoes and pass the jus. "

    Feb 27, 2011 on FoodNetwork.com

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