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I’m laying in bed still thinking about posting about Sunday night.

After finally crawling out of bed Sunday afternoon, and finally making outside, I was greeted by the perfect fall day.




The air was ripe of autumn. The sky blazed blue. The wind had finally died down. Everyone was out and about like proverbial ants, running around doing their Sunday chores before winter came and be damned the days of the grasshopper.

The plan was to get everything I needed for Stout Braised Short Ribs.

I made my way to the local grocery mini-mega-mart. It takes talent to always be out of something that I need.

After getting through that mess, I made my way to my other local grocery mega-mart and picked up the rest of my provisions and I realized I was dead famished.

A little 12.5oz “small” burrito from the burrito joint and to home I went with my booty and to scarf down my pulled pork burrito.

The ribs:

The rib recipe turned out to be pretty easy. A lot of prep work with chopping and rubbing the ribs with the spice rub.

Let them marinate for an hour before browning.

You do have to be very careful with browning the ribs in the pan due to the high sugar content of the rub. The end product ended up being very food. Cutting it with a bit of honey would have rounded everything out nicely. I used St Ambroise Oatmeal stout from McAuslan, and I imagine Guinness would have been even more bitter.

Served over a big pile of colcannon with some crusty bread.

Absolutely perfect on a cool autumn night.


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