Succulent Short Ribs Food

BEEF SHORT RIB STROGANOFF WITH BUTTERED NOODLES AND LEMON CREME FRAICHE

Steps:

• For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
• Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
• For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
• For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
• For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
• Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.

SUCCULENT BBQ RIBS

Steps:

• Pre heat oven to 350°F.
• Brown ribs in a heavy kettle. Transfer to large baking pan.
• Mix together remaining ingredients and pour over ribs.
• Cover with foil and bake for 1 1/2 to 2 hours.