Meal No. 1388: Deviled Beef Short Ribs

The good weekend food and festivities continued unabated this past Saturday night. Since it was Wake Forest University's homecoming weekend, the Roediger House got to enjoy a lot of time with guests Matt and Jenn. We had a fantastic time.

The Saturday night meal was totally sourced from issues of Cook's Country and featured the deviled beef short ribs that seem to always go over reasonably well. I doubt I'll get my short ribs from Lowe's Foods anymore, though: these were a mixed batch in terms of meatiness.

I also tried out a couple of new recipes for the sides, including Brussels sprout gratin:

There was also a new take on sweet potatoes, with a light "candying" of them that led to a very satisfying result:

It made for a nice Saturday night plate!

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"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.

"Brussels Sprout Gratin," by Morgan Bolling. In Cook's Country, October/November 2015, p. 22.

"Candied Sweet Potatoes," by Cecilia Jenkins. In Cook's Country, October/November 2015, p. 21.