After toying with Tyler Florence's outstanding recipe, I came up with this, and it is darned good.
4-8 english (traditional) cut short ribs
clarified butter or other high smoke point oil (canola)
3 sprigs fresh thyme
1 bay leaf
2 carrots, quartered
2 stalks celery, quartered
1 large yellow or sweet onion, quartered
5 cloves garlic minced
2T veal demi glace
1 bottle red wine (cab)
2C beef stock
2T aged balsamic (10yr or more. ie sweet)
2T worcestershire sauce
1 jar high quality, no sugar added marinara sauce (e.g. rao's, batali's)
fresh ground pepper
Rinse short ribs, pat dry very well with paper towels. salt and pepper generously. Melt clarified butter in a large cast iron (Le Creuset) pot on medium high. Brown all sides of ribs well, being careful not to burn the carmelized bits in the pan (if they are starting to burn, lower heat or remote pot from burner). Add all other ingredients to the pot and bring to boil. Add additional water or stock to make sure the ribs are covered. Cover and bring the temperature down to low. Cook for 2-3 hours until the bones have fallen off and meat is fork tender. Remove meat (not bones) from the pot and reserve in a bowl under foil. Bring pot to boil and reduce sauce by half. Strain and separate fat and further reduce the sauce in a separate sauce pan. Salt and pepper to taste. Carve off remaining connective tissue where bone was attached to the ribs and then warm the ribs in the pan, covered with the sauce. Serve with parsley and mashed potatos.
Google Tyler Florence bistro short ribs. Bow tie pasta, arugula, toasted pine nuts, currants, whole grain mustard, olive oil
Veal chop with port sauce, scalloped potatos, and brussel sprouts with pancetta.
Recipe from http://www.epicurious.com/recipes/food/views/Grilled-Five-Spice-Chicken-105523
. Topped with cilantro and carrot/daikon/jalapeno rice wine vinegar pickle. The roll is key. The french role from Le Boulanger fits the bill. Would like to find a source on the peninsula of the acme torpedo role. Next time add some heat via sriracha.
With egg noodles. Brussel sprouts with panchetta.
Salmon brushed with honey/dijon, topped with Brie, wrapped in
prosciutto, and grilled. Roasted cauliflower, english peas, pancetta,
Fettuccine noodles, shallot, pancetta, parmesan, egg yolk, parsley,
dry white wine, lots of cracked pepper.
Pack ribs in a mixture of brown sugar, salt, pepper, a bit of cayenne, paprika, and garlic salt (mostly brown sugar). Wrap tightly in plastic wrap. Refrigerate for a few hours. The sugar will mostly melt. Remove them and let them come to room temperature. Thread them on the rotisserie and cook them on low heat with the hood open. 4 hours. They are ready when you can reach in and grab a bone and pull it off relatively cleanly.
I also made a sauce with remaining brown sugar mixture. Add a small amount of apple cider vinegar (just enough to dissolve it), honey, and enough tomato paste to thicken it. Oh baby.
Thanks for the tip @arthur!
Seared on both sides for 5 minutes total, cooked upright for another
35ish at 500+. The filet was over cooked (medium well) which is good
for certain misguided family members who shall remain nameless. The
strip side could have been more rare but in the ballpark. Was awesome
Dijon mustard, raw sugar, salt, pepper.
Awesome article analyzing the massive yet subtle productivity difference between programmers:
Programmers are most effective when they avoid writing code. They may realize the problem they’re being asked to solve doesn’t need to be solved, that the client doesn’t actually want what they’re asking for. They may know where to find reusable or re-editable code that solves their problem. They may cheat. But just when they are being their most productive, nobody says “Wow! You were just 100x more productive than if you’d done this the hard way. You deserve a raise.” At best they say “Good idea!” and go on. It may take a while to realize that someone routinely comes up with such time-saving insights. Or to put it negatively, it may take a long time to realize that others are programming with sound and fury but producing nothing.