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So the night started off leaving work early....just a little, to get to the supermarket before everyone bought all of the short ribs....
well, arrival at Stop and Shop on the way home, led me to 2 packages left of some "eh" looking short ribs....I picked them up and proceeded to the second place on the way home.....A&P. No Short ribs...well they did, but the boneless ones...
Thinking to myself I should have just gone to the "GOOD" supermarket (albeit crowded, crappy parking lot, etc.) in the FIRST place I was going to punish myself, not go and work with what I had......that will show me.
The Ingredients
boneless (bone-in are browning)
hey...it was going to be a LONG night.
so I started at 5:45 with my prep and browning...
first the miripoix - I threw a left over shallot I had in there too..
a little garlic.
and some tomato paste...
some wine to deglaze..
with some beef stock
to a boil and in the oven it went.at 300. went it at 6pm.
what to do next?
movie. (Martian Child if you must know...it was good)
we are not alcoholics
but after the movie we opened another bottle....and started the rice.
we checked the ribs and agreed another 20 minutes more after eating one ;)
MMmmmmmm rice came out pretty good :)
I wish I could bottle this smell..
got rid of the mush..
reduced it by half...
added a little salt.
how did it taste?
amazing.
So to answer the OPs question...about a bottle and a half of wine is how long (in my case about 2 hours)
it was borderline stringy, caught it just in time (went from "needs a few minutes more" to "almost lost it" in 20 minutes)..next time I'll do 275 for the same amount of time.
The boneless were "ok" but I'd never cook the boneless without a 2-1 ratio of bone-in in the pot.....my girlfriend loves the boneless though so it worked out well.
Dinner, not including the non-cooking wine was about 20$....
Attempt 1 at homemade pasta.
This was a couple of months ago.
Lessons learned:
Hand rolling will never get it as thin as you like it without double the arm strength of sanity
Bigger is not better, because they almost double in size.
Next attempt.
lessons learned:
Pasta rollers are GREAT. But I can still improve the look of the ravioli.
Last attempt (this weekend)
These ones were worthy of lobster/crab.
Presentations were "eh" because it was a family meal.
Lessons learned:
the 6.99 ravioli "punch" is great, but I kinda like the hand made look....so I'm torn... maybe I'll experiment more...
I should probably invest in a mixer with dough hook....hand mixing isn't all that fun.
I'm getting pretty good at getting the right feel for the pasta doing it by hand though....using a mix of semolina and AP. I'm also working on more efficient tricks to rolling it out and getting the right size strips without wasting a bunch of dough scraps.
I'd be willing to go out on a limb say that I can make some good tasting pasta dough and I'm pretty confident about it now. I used to make the the day before as to ensure the dough would roll out ok, etc. etc. now I'm confident.
