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Dinner for one – short ribs, potatoes, brussel sprouts, & salad » digest LA
roasted short ribs, potatoes, brussel sprouts, & salad

roasted short ribs, potatoes, brussel sprouts, & salad

It has been a while since I posted about food. Today I spent some time walking through the Brentwood Farmer’s Market and I picked up a bunch of random ingredients that caught my eye. I  got some grass fed short ribs, brussel sprouts, leeks, beets and two boxes of Thin Mints.

For the short ribs, the guy from the farm place gave me a recipe his wife loves. Of course, I looked at the list and said, “yep, got all of that.” I got home and started to prepare the short rib recipe, which calls for the ribs to be cooked smothered in sliced onion (it is like Waffle House up in here) and realized I didn’t have any onion. Oy vey. So I sliced up leeks and shallots and didn’t so much smother the ribs as gave them some friends to keep them company.

I also cooked a bit of bacon, crumbled it, and cooked sliced brussel sprouts in the bacon fat. I saw a great video yesterday about how to cook bacon the right way. Following the advice, I cooked it over low heat for about 20 minutes and flipped often.

SInce the ribs took 2.5 to 3 hours to cook, I roasted some little potatoes and beets in the hot oven to keep occupied. WIth the beets roasted and short ribs still going, I started making a gigantic salad with my homemade pickled onions, carrots, hearts of palm (me gustan los palmitos) , artichokes, corn, tomatoes. Overall it was nothing amazing, but it is so nice to pull together such a big dinner with a few ingredients and pantry supplies. If only I could remember to keep myself in onions.

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