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Friday, December 26, 2014

Dutch Oven Beef Short Ribs and Brownie for Desert

We cooked some beef short ribs and brownies today in the Dutch ovens.

Here are some pictures:


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.


Seasoned with Alchemy spice
 I tried out one of my Christmas presents from Chattanooga's Alchemy Spice.


Carrots, onions, celery and garlic cloves
Linda chopped up the veggies. Today we used carrots, onions, celery and 6 cloves of garlic.

Added tomato paste
 We used 8 tablespoons of tomato paste and probably should have used a few more for 12 short ribs.


Added cooking wine
 We used 2 1/2 cups of cooking wine.

Chattanooga spice company

This spice rub is pretty good.



Browning the short ribs
We browned the ribs a little before adding them to the wine, veggies, garlic and tomato paste.



Adding the brownie batter
We used baker's parchment paper to line the Dutch oven for the brownies.


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.


Ready to eat
The ribs turned out very well and the flavor from the Alchemy spice rub was fantastic.



Browning plating
It was my first try cooking Dutch oven brownies. They were delicious.

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