Ingredient: Dried Thyme

Pork with Mustard Herb BUtter

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 Pork with Mustard Herb BUtter
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Instructions
Mustard Butter
  1. Cream butter with electric mixer
  2. Beat in mustard
  3. Mix in rosemary, thyme and lots of pepper
  4. Blend in sesame oil
  5. Divide between 2 bowls and refrigerate 1 bowl while preparing roast
Roast
  1. Preheat over to 350
  2. Make slits over entire roast and insert garlic
  3. Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
  4. Cover bone tips with tin foil
  5. Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
  6. Brush roast with mustard butter every 30 minutes
  7. Transfer roast to heated platter and cover with foil and let stand 30 minutes
  8. Beat chilled mustard mixture with mixer until smooth and creamy
  9. Mix in creme fraiche until just incorporated
  10. Degrease pan juices
  11. Add stock to juices in pan and bring to a boil, transfer to sauce boat
  12. Top each serving of meat with pan juices and mustard butter

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.