Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
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Recipe: Balsamic and Beer-Braised Short Ribs with Parsnip Puree from The Smitten Kitchen Cookbook, pages 179-181
- when did we make this? Saturday, December 21, for supper. Husband and I received a very nice French oven for a Christmas gift, and we were anxious to try it out! Husband made the entire meal for us.
- did we change anything? We used fewer short-ribs, and they were boneless, because it was all I could find. And actually, they literally were all I could find– I cleared the store out of short-ribs that day! Husband used Guiness in the recipe. He didn’t actually puree the parsnips, either, but he did mash them. He also went for preparation option #2 to finish the short ribs for serving.
- what did we like? Yum. It was rich, cozy, and delicious. Neither of us had eaten parsnips before, and we really enjoyed them. I wish I’d tasted them before the horseradish was added– not because I didn’t like the horseradish, but because I would have tasted the flavor of the parsnips better alone. The horseradish was fab.
- what didn’t we like? This is a time-consuming recipe, and it makes quite a bit. Also, short ribs aren’t a very inexpensive cut of meat!
- will we make it again (any changes in the future)? Yes, we will likely make this recipe again, but it won’t be on our “regular” meal list, since it’s a bit more involved of a meal.