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