We cooked some beef short ribs and brownies today in the Dutch ovens.
Here are some pictures:
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| Beef short ribs |
It was my first time trying beef short ribs, but they turned out very well. I just wish they had a little more meat-on-the-bone.
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| Seasoned with Alchemy spice |
I tried out one of my Christmas presents from Chattanooga's Alchemy Spice.
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| Carrots, onions, celery and garlic cloves |
Linda chopped up the veggies. Today we used carrots, onions, celery and 6 cloves of garlic.
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| Added tomato paste |
We used 8 tablespoons of tomato paste and probably should have used a few more for 12 short ribs.
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| Added cooking wine |
We used 2 1/2 cups of cooking wine.
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| Chattanooga spice company |
This spice rub is pretty good.
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| Browning the short ribs |
We browned the ribs a little before adding them to the wine, veggies, garlic and tomato paste.
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| Adding the brownie batter |
We used baker's parchment paper to line the Dutch oven for the brownies.
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| Top heat in the Lodge #10 Dutch Oven |
The brownies needed a little extra heat at the end to finish them off. I wouldn't cook brownies with this much heat for long normally.
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| Ready to eat |
The ribs turned out very well and the flavor from the Alchemy spice rub was fantastic.
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| Browning plating |
It was my first try cooking Dutch oven brownies. They were delicious.
