Twice the past few days we have had beef on the menu. Really good beef. Not bought at grocery stores but from local farms and butchers who use local farms.
Short ribs over polenta.
Both from Friends and Farms.
The ribs were seared first and cooked in the crock pot until they were falling off the bone. Polenta was cooked on the stove and served with some onions and greens.
If that wasn’t good enough, tonight I wanted to use my Christmas present. My rice steamer.
I had a white rice and wild rice pilaf mix from the Shrewsbury Amish market bulk store. My husband wanted beef to go with it, so I cooked a couple of very petite 3-4 ounce filets from England Acres.
They started as a pan sear, then I added mushrooms, peppers and scallions. Finished with the Pacific brand mushroom soup.
Served over the rice.
Since my rice cooker makes two cups of rice, I used half the mixture in some turkey rice soup. I need to bring a dish to the Conservancy pot luck Thursday.
So, today was truly a major cooking day. But, the rest of the week there will be good leftovers.
#hocofood
AnnieRie Unplugged 
Beautiful short ribs!
Amazing photo of the short ribs and thanks for sharing the process! –Greg from “Meals and Reels.”
We have that rice cooker! Or at least one very much like it. It gets constant use. Durable, too. Our cat knocked it off the counter once and although the top surface was dented, it continued on making rice with no problem.
The short ribs and polenta look absolutely amazing.
Love my rice cooker. Made turkey rice soup with what we didn’t have as dinner with the filets.
Those short ribs over the polenta look absolutely nomtastic!