Short Ribs and Zeppole

As I get older, I continue to want to make new things that I have never made – hence today’s post. Today, I made Beef Short Ribs, Mashed Potatoes, and Green Beans for supper. I started with 4 pounds of Short Ribs and a Dutch Oven. I put some Canola Oil in the Dutch Oven, heated it up, then took the Short Ribs and rolled them in flour and salt, and seared on all sides.

Then I added a quart of Beef Stock and 1 1/2 cups of Burgandy wine, then added 2 peeled and sliced carrots, 3 sliced Celery sticks, and 1 sliced Yellow Onion, with some Rosemary on top.

I then put the lid on the Dutch Oven and put in the oven at 350 degrees for 4 1/2 hours. To accompany the Short Ribs, I made some homemade Mashed Potatoes – with Russet Potatoes – with 1 1/2 cups of butter, a little bit of milk, and some salt and pepper. It was absolutely amazing! The meat was falling off of the bones – with amazing flavor from the vegetables and the Wine. The vegetables were super tender and tasty as well.

Then, to top it all off, I made some Zeppole for dessert. The easiest way to describe what Zeppole is: an Italian Donut Hole.

I start by melting butter in water, then adding some sugar and stirring it in. Then I added the flour, and continue to stir until the batter pulls away from the sides of the pan. Then I let the batter cool slightly, then stir in 4 eggs (one at a time), while mixing with a mixer.

Then I scooped them into the deep fryer with a small Ice Cream scoop, with the oil at 375 degrees. Once they are a golden brown, I removed them from the fryer onto a paper towel covered plate. Then I rolled them in a mixture of 1 cup Sugar and 2 tablespoons cinnamon. My granddaughter, Leana, helped me with this part.

What a great Sunday night meal.

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