Thursday, July 5, 2007


Had some left-over beef short ribs from the 4th and so I wanted to come up with something interesting to do with them.

Acting on autopilot, I grabbed a ceramic casserole and lined the bottom with potato sliced about ¼-inch or slightly thicker, single layer. Added a few dabs of butter, then placed a sliced yellow onion on.

Put the ribs on top and seasoned with garlic salt, cayenne and black pepper. Finally, put a sliced red capsicum on top and added enough Clés des Ducs Vieil Armagnac V.S.O.P. to douse the ribs and cover the potatoes. Covered and baked for 45 minutes at 350°.

Served with steamed veggies and a lovely Barton & Guestier Châteauneuf-du-Pape.

1 comment:

lizzie said...

My mouth is wrecked my's your fault. LOL

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