Braised Short Ribs

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Braised Short Ribs

It’s a rare occasion that I buy short ribs around here. They’re usually so expensive, I don’t even bother. But, last week they happened to be on sale – so I went ahead and treated us to a giant bulk package deal. As you can imagine, the men-folk in my life were ecstatic.

So I did what any other gal would do, and braised them in red win for a few hours. This recipe calls for making a vegetable paste by combining carrots, celery, and onion in the food processor. It seems weird, and you’ll question this odd step- but just trust in Anne Burrell. That veggie paste is the key to the awesomeness of the sauce. It breaks down, and  all the earthy flavors from the browned veggies just becomes a part of the rich, meaty sauce.

I went super simple for sides and served mashed potatoes and green beans to go with. But, I think something like a polenta to make a bed for the tender short ribs and sauce would be just phenomenal – and make it a little more special. This was a wonderful dish that I know I’ll be coming to again and again. A classic.

Braised Short Ribs

12 bone-in short ribs (about 3.5 pounds)
Kosher salt
ground black pepper
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2.5 cups dry red wine (Merlot or Cabernet)
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt and pepper. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Source: adapted from Anne Burrell

Beef Burritos with Poblano Queso

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Beef Burritos with Poblano Queso

I love burritos. In pretty much any incarnation. Whether it be one the size of my head via a certain chain we all know and love, or a simple baked burrito like these – they’re always such comforting and filling meals. I’d been wanting to make these since Elly first posted them, but like so many other meals – it just got put off. I ended up with an extra large package of hamburger last week with only half of it spoken for, so I finally got around to making them!

They’re a perfect quick weeknight meal that the whole family is sure to love. Seasoned beef, black beans, poblano peppers, corn, and cheese – all stuffed inside a crispy tortilla. Then while they’re baking, you whip up an insane cheese sauce to top them with. It was just going to be a sour cream sauce, but I had some cheese in the fridge, and I figured – eh? That’ll make it a queso – I don’t see how it can turn out bad. I was right. We didn’t get the opportunity to do so, but I’m sure that these would freeze beautifully. Just wrap them in plastic wrap, then stick into a freezer bag before you’d bake them. We’re always looking for new weeknight dinners, and this is definitely one to add to the repitoire!

Beef Burritos with Poblano Queso


Crispy Beef Burritos with Poblano Queso

1 Tbsp. canola oil
1 large onion, diced
1 lb. ground sirloin (90/10)
3 cloves garlic, minced
1 Tbsp. tomato paste
1 can black beans, drained and rinsed
1 cup frozen corn kernals, thawned
1 poblano pepper, diced
1/4 cup beef broth
1/2 tsp. cumin
1/2 tsp. oregano
1.25 tsp. chili powder
1/8 tsp. cayenne
1 tsp. brown sugar
1 cup shredded Pepper Jack cheese
4 10-inch tortillas
Spray cooking oil
cilantro, for garnish

Poblano Queso Sauce
1 poblano pepper
1 jalapeno pepper, diced
2 Tbsp. butter
3/4 cup whole milk
2 Tbsp. sour cream
2/3 cup white American cheese, shredded

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.

To make the burritos: Heat the oil in a large skillet over medium heat. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally, until well browned. Drain most of the rendered fat. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 tsp.). Reduce heat and simmer until most of the liquid has been absorbed.

Place 3 Tbsp. of cheese in the center of the tortilla. Then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet, and spray with cooking oil.

Bake for about 20 minutes, until tortillas are golden brown and crispy. Meanwhile, make the sauce.

Place the poblano pepper directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle.

Peel the poblano, remove the stem and seeds, and dice it.

Heat a sauce pan over medium heat, and add the butter. Saute the diced peppers for about a minute. Slowly add milk, then the cheese. Whisk constantly, until cheese melts and mixture thickens.

Add the sour cream and warm through. Season to taste with salt and pepper.

Serve the sauce over the baked burritos. Sprinkle with fresh cilantro for garnish.

Source: adapted from Elly Says Opa!

Pub-Style Shepherd’s Pie

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Pub-Style Shepherd's PieSt. Patrick’s Day is always a much anticipated holiday in our house. We’ll take any excuse to drink a good beer of course, but I also happen to look fabulous in green! I’ve never been a corned beef & cabbage gal – I usually opt for this Pot Roast with Stout Gravy for our St. Patrick’s Day Feast. But, this Shepherd’s Pie is definitely giving it a run for it’s money…

Unlike the pot roast, this recipe is completely doable after a day at work. Sweating some veggies, browning some beef, then making a quick pan gravy with plenty of dark Irish stout. And while that’s going on, you can be boiling your potatoes to mash for the topping. I baked and served right in my cast iron skillet – I always love the rustic presentation at the table, especially for something like this dish. And one less pan to wash is always a good thing.

Not terribly long in the oven either, just enough time to get the gravy bubbling and the taters nice and browned on top. Which, is actually about the time it takes to sit down an enjoy a nip of Irish spirits, or taking a few moments to read your wee little leprechauns a tall tale. Stay tuned, because I have a few other St. Patty’s Day favorites I’m looking forward to sharing with you guys this week!


Pub-Style Shepherd’s Pie

2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
4 oz white mushrooms, chopped fine
1 1/2 pounds ground sirloin (90/10)
Table salt and ground black pepper
1 tablespoon tomato paste
5 tablespoons unbleached all-purpose flour
1/4 cup heavy cream
1 1/2 cut low-sodium chicken broth
1 cup dry, dark stout (like Guinness)
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas

For the topping:
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
Table salt
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
Ground black pepper
1 large egg, beaten

Preheat oven to 375.

Place potatoes in a large pan full of cold water. Place over medium-high heat, cover, and bring to a boil. Reduce heat to low and cook potatoes until fork-tender – about 20 minutes. Drain, return to warm pan, and cover.

Melt butter in large cast iron skillet over medium-high head. Add onion, carrots, mushrooms, and a pinch of salt. Cook, stirring frequently, until the veggies are starting to brown on the edges – about 7 minutes. Remove to small bowl and set aside.

Add the ground beef to to pan along with 1 tsp salt and 1/2 tsp black pepper, breaking up with a wooden spoon as you cook. Cook until completely browned on all sides. Drain as much grease from the beef as you can. Return veggies to the pan along with the beef.

Add the tomato paste, as well as the flour to the pan – tossing with the beef and veggies to coat completely. Cook over medium-heat for about 2 minutes to brown the tomato paste and flour – this really helps develop flavor for the sauce.

Slowly pour in the beer, as well as the chicken broth. Reduce heat to low and cook until liquids thicken and start to bubble. Carefully stir in the heavy cream, soy sauce, thyme, and peas – stir to combine. Season to taste with salt and pepper.

To make the potato topping, warm 1/3 cup heavy cream and 2 Tbsp butter in a microwavable safe bowl for about 1 minute. Add warm mixture to the cooked potatoes, and use a potato masher to mash the potatoes until smooth. You can also use your stand mixer fitted with a paddle attachment. Season to taste with salt and pepper.

Spread the mashed potatoes evenly over the gravy in the cast-iron skillet. Using the tines of a fork, rough up the surface of the mashed potatoes (this helps with browning). Brush the top of the pie with a beaten egg.

Carefully place the skillet in the oven, and bake at 375 for about 40 minutes, until potatoes are browned and gravy is bubbly.

Source: adapted from Cook’s Illustrated Fall Entertaining, Fall 2010

Mushroom, Onion & Swiss Burger

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Mushroom, Onion & Swiss BurgerI’d say that sauteed mushrooms and onions are one of the best toppings for a burger in the world. And, the “old-standbys” become that way for good reason – because they’re awesome. The preparation of the mushroom and onions takes but a few minutes, but lifts your burger into a different stratosphere than a plain ol’ cheeseburger.

I was actually planning on making these In-n-Out copycats, when I realized I was out of pickles (the horror!) so had to change my tactics. I had a half of a package of mushrooms in the fridge, so I thought this would be the perfect opportunity to use them! Sauteed them with onion until golden, grilled the burgers, let the gooey Swiss melt – dinner was served, and it was a damn fine burger!

This really just made me hungrier for backyard BBQ’s with friends in the months ahead. Also, the beach! My mom & dad got us a portable Weber propane grill this year for Christmas. So, we’re looking forward to grilling burgers both bayside and oceanside this year! It’s also great to take to the park and grill some hot dogs for lunch while the boys play. And, I love that I can do it by myself – without Jon’s help. I see us getting quite a bit  of use out of it in the coming months. Come on, summertime!


Mushroom, Onion, & Swiss Burger

2 Tbsp butter
4 oz white mushrooms, sliced
1/2 medium onion, sliced thin
2 garlic cloves, minced
1 lb lean ground beef (85/15 or 90/10)
2 tsp Worcestershire sauce
2 tsp kosher salt
1 tsp ground black pepper
4 slices Swiss cheese
4 hamburger buns
mayonnaise, optional

Prepare your grill. Make sure it’s clean, and heat to medium-high (about 400 degrees).

In a large non-stick skillet (I like my cast iron), melt butter over medium-high heat. Add mushrooms, onions, and 1 tsp salt. Cook, stirring occasionally, until the mushrooms are tender and starting to release their liquid – about 3 minutes. Reduce heat to low, and continue to stir occasionally until mushrooms and onions are golden brown. Place in small bowl and cover with foil. Set aside.

Combine ground beef, Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. With clean hands, gently mix to combine. Shape beef into 4 patties (a tip: I like to use an old mayo or peanut butter lid for forming my patties – makes quick work of it!). Season the patties with remaining salt and pepper.

Grill burgers over medium-high indirect heat for about 6-8 minutes, turning once, until meat thermometer reads 140 (for medium). Place cheese on top of burgers, close lid, and cook for 1 minute longer to let the cheese melt.

Place burgers on toasted buns, and divide the mushroom-onion mixture evenly over the burgers. Top with mayonnaise, if desired.