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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 7341781" data-attributes="member: 19675">I’ve been thinking about learning how to braise things, and tried this recipe...ish.<a href="https://www.foodlion.com/recipes/butter-braised-ribeye/#" target="_blank">https://www.foodlion.com/recipes/butter-braised-ribeye/#</a>I only had 2 ribeyes- the other 2  having been repurposed for a meal a few days ago- so I boosted the pot with mushrooms.  I also added extra celery, and carrots, a few cloves of garlic and some green onion, a sprinkle of thyme and parsley, and a generous glug of a table red.  I served it over white rice with a side of butter-wilted spinach seasoned with black pepper.Came out tasty, but I think I overcooked the ribeyes in the searing step, because they came out a tad overcooked after an hour in the oven.  Still damn tasty, though.The recipe is also a little shy on details of how to actually serve the meat.  As written, you get whole braised steaks in the pot, which you remove to reduce the liquid.  Well, that’s GREAT if everyone wants a whole pound of steak- including me as recently as Christmas- but as noted, we’re all trying to cut back.  So next time- yes, everyone enjoyed it, so there will be an encore- I’m going to monitor my searing step more closely and remove the meat sooner.  While the veggies, etc. sauté in the butter & drippings, I’ll slice the meat into strips before returning them to the pot.   I’ve used that technique before, with good results in other cooking methods.)Other changes: feedback from my sous-chef (Mom) indicates more garlic would be welcome.  I’d also use portobello mushrooms- all I had on hand were buttons.</blockquote>

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