Recipes

• 4 short ribs
• 1 carrot, chopped
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 bay leaf
• 1 sprig thyme
• 4 peppercorns
• 2 cloves garlic
• 1 sprig rosemary
• 1 quart beef stock

Roasted Mushrooms:

• 1 pound wild mushrooms, cleaned and sliced
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoons olive oil
• Salt and pepper, to taste

Herb Spaetzle:

• 2 cups all purpose flour
• 6 egg yolks
• 1 cup whole milk
• 1/2 cup fresh chopped herbs (any variety)
• Salt and pepper, to taste
• Warm melted butter, as needed

Ribs:

1. Brown ribs in a sauce pan.

2. Combine all other ingredientsand add ribs. Let simmer covered for 3-4 hours over low heat until ribs tender. Reduce the liquid to make a sauce. Strain and serve with the roasted wild mushrooms and herb spaetzle.

Roasted Mushrooms:

1. Heat oven to 400 degrees Fahrenehit. Toss mushrooms with the oil, herbs, salt and pepper. Roast on a sheet pan until golden brown, stirring once.

Herb Spaetzle:

1. Mix egg yolks, milk, herbs, and salt and pepper together. Add flour to make a sticky dough. Add more milk if it looks dry.

2. Boil an 8 quart pot of salted water. Cook in batches using a spaetzle maker or cut off small pieces using a knife while dough is on cutting board. Wait for the noodles to float to the surface. Toss with warm melted butter.