Showing posts with label easy holiday. Show all posts
Showing posts with label easy holiday. Show all posts

Friday, December 23, 2016

Stout Short Ribs

The Big Day is almost here. Relatives are arriving from all corners of the country, if not the globe. If you’re lucky your holiday tree is decorated and your holiday letters are in the mail. If not? Well, your friends and relatives will understand. They love you.

If you've got to feed a bunch of people in the middle of this, what you need is a simple tasty recipe that doesn’t require lots of preparation or watching—and I have one! Our intrepid foodie crew at Mystery Lovers’ Kitchen will stop at nothing in our unending search for new and interesting recipes, and this one comes from the woman behind the counter at my local liquor store.

That’s not as odd as it sounds. In fact, she has taught high-end cooking classes locally, and is helping our town-owned farm set up their new catering kitchen, so she knows her stuff. When I stop in, we talk about Irish whiskey. This time I was there to pick up some Guinness for the recent Porter Cake recipe, and she said, “why not make short ribs?” Since I don’t recall ever making short ribs in my life, I asked “How?” She told me. And voila—dinner.

The recipe’s about as simple as it gets, once you’ve got short ribs (we will skip over the part when I was standing in front of the meat cases at our supermarket and asked my husband, “what the heck am I looking for?”).

Of course, I didn’t get all the fine details for the recipe, just the list of ingredients, so I kind of improvised, but it all worked out fine. And it was easy!

Stout Short Ribs
A slow cooker/crock pot (I have my mother’s)


short ribs (I found two packages which totaled 2-1/2 pounds in weight. Eyeballing them, I figured that much should feed my husband and me with plenty left over. (There were eight pieces.) If you’re serving a lot of people, just multiple the recipe.)

salt and pepper
1 bottle Guinness
1 cup dark brown sugar
1 cup chicken stock
1 heaping tsp good prepared mustard 


Sprinkle the ribs with salt and pepper and toss to cover. Place the pieces in the bottom of the crock pot.

Everything in the (crock) pot
Blend together the other ingredients. Pour over the ribs in the crock pot.

Cover. Plug in the crock pot, set it for whatever your pot thinks is a very low simmer (mine says it should be in the narrow “red zone”) and cook for as long as you like. Six hours, twelve hours, overnight, whatever. By the time you’re planning to eat it, the meat should be falling off the bones. Thicken the juices if you want. Serve with mashed potatoes, and maybe something green.

Dig in!

See? Easy! And tasty. Now go enjoy your company and all the pretty lights.

Have a wonderful holiday!

Irish style!

Saturday, November 12, 2011

Announcing: The MLK Easy Holiday Meal!

We’ve entered the holiday season and those of us at Mystery Lovers’ Kitchen would like to make your holiday a little easier and a little more delicious! How? Well, we’ve come up with an easy holiday menu for you and will post a dish each day over the next week so that you don’t have to come up with your own. Here’s what we’ve cooked up for you:
Sweet Potato and Pear Soup
Turkey Cutlets
Seitan Pot Pie
Corn Casserole
Holiday Salad with Cranberry Vinaigrette and Poinsettias (drinks)
Apple Chutney

And true to the style of my Pies & Prejudice heroine, Ella Mae, we’ll assume that life is short and we should therefore start with dessert, so here's the Charmed Ginger Maple Apple Crumble Pie!

1 Charmed Pie Dough (or, if you don’t want to make your dough from scratch, use a Pillsbury crust with the Charmed Egg Wash)

6 cups of peeled and chopped apples (pick your favorites or substitute Bartlett pears for the apples)
1 ½ tablespoons of cornstarch
1/2 teaspoon of salt
1/4 cup of packed brown sugar

1/4 cup of pure Grade A maple syrup
1 tablespoon of lemon juice
1 teaspoon of lemon zest
1/2 teaspoon of ground ginger
Crumble Topping Ingredients

2/3 cup flour
1/2 cups old-fashioned oats
1/2 cup packed dark brown sugar
1/3 cup cold butter, cut into small pieces
1 Roll out pie dough and place in a 9 1/2-inch deep-dish pie dish Put in the freezer to set.
2 Preheat the oven to 400 F. Place the chopped apples in a large bowl with the cornstarch, ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Toss well using your fingers.

3 Place the apple mixture into the pie dish. Place the pie into the center oven rack and bake for 45 minutes.
4 While baking take all the Oatmeal Crumb Topping ingredients and place them in a bowl. Using the pulse button on your food processor mix the ingredients until large crumbs form. Refrigerate until use.

5 After the 45 minutes are up remove pie and reduce heat to 375F.
Sprinkle the crumb topping evenly over the pie and bake for another 15 minutes. Cool on a wire rack for at least one hour. (I couldn't wait and my piece fell apart as you can see from the photo). Serve with a scoop of vanilla ice cream.
What's your favorite holiday dessert? Post a comment and you could win this month's hot chocolate themed prize! (see photo of tea towel and hot cocoa sampler)