I was too frenetic trying to get things on the table to take any pictures of the food, but I thought everything came out pretty well. I received some good compliments on the horseradish and chive mashed potatoes, but personally I thought the horseradish flavor was a little bit weak. I've always wondered about when you grate something whether the fineness of the grate makes a difference for how much volume the final product takes up... I suspect it does, but I seem to be the only person in the world anal enough to worry about it and wish they supplied weights for everything you grate. Ah well.
The short ribs came out very much like pot roast I thought... which was kind of surprising. The boneless aspect was kind of curve ball as well, as everyone thinks of messy barbecue sauce covered things when ever you say "ribs"... but not here. I don't think I reduced the braising liquid quite enough since I was in a hurry, but it still did an adequate job as gravy.
I did make bread, but I burnt the bottom again... my perpetual curse it seems... but everyone seemed to like it regardless(well I cut the burnt parts off).
The short ribs came out very much like pot roast I thought... which was kind of surprising. The boneless aspect was kind of curve ball as well, as everyone thinks of messy barbecue sauce covered things when ever you say "ribs"... but not here. I don't think I reduced the braising liquid quite enough since I was in a hurry, but it still did an adequate job as gravy.
I did make bread, but I burnt the bottom again... my perpetual curse it seems... but everyone seemed to like it regardless(well I cut the burnt parts off).
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