Sunday, February 2, 2014

Game On

Superbowl Sunday - football? For me, not so much (all I hear is a melange of grunting, excited man chatter, and the roar of the crowd). But I'll take this an excuse to try something new and delicious - in this case, Melissa Clark's Short Rib Chili Nachos from the NYTimes. All I can say is wow. I'll be honest, these take a bit of work, but the result is so worth it. Meltingly tender, fall-off-the-bone meat mixed with melty cheese and creamy guacamole? Heaven. The game is just a plus ;) 

Slow-cooking large cuts of beef is relatively new to me, but this was really quite easy. You start with about 4 pounds of bone-in short rib (bone-in is key; as the meat cooks slowly, the marrow fat breaks down, releasing lots of flavor). In a nutshell, you'll brown the short ribs evenly, make the sauce, combine, and cook for 1.5 hours in the oven. After that, it's pretty  much just assembly and a quick heating under the broiler. The addition of lime and cilantro really brighten these nachos up and is a wonderful complement to the beef ribs. With just the two of us, we have a ton of leftovers, and the husband was a big fan - double points! Since I followed the recipe exactly, please see the original NYTimes piece for the recipe.

These are obviously a great game-day recipe, but they'd be wonderful to make on a slow weekend  afternoon. Give these a try - you'll love them! What are you munching on during the game?

 Thanks for reading and enjoy the game!


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