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

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

Hard Cider Mac & Cheese

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Hard Cider Mac & Cheese

I wish I had known about cooking with hard cider sooner. I got my first dose of it’s culinary awesomeness at Thanksgiving 2011, when I added it to my pan gravy. We have about a case of of our local, homebrew cider left from that same year – that I’ve kind of been hoarding. But, when I saw this recipe I couldn’t resist going down to the basement to pull a bottle out.

I’d made a beer macaroni & cheese before, and I’d deemed it my favorite. But this version definitely gives it a run for it’s money. The hard cider lends a wonderful flavor, without being overpowering. And the addition of finely chopped Granny Smith apples and onions? Brilliant.

Spring is on the horizon, and I’m looking forward to it – but I’m trying to get my fill of winter warming favorites while I still can. And, nothing tops a big bowl of creamy, cheesy pasta. Especially when you bring booze to the party too!

Hard Cider Macaroni & Cheese

2.5 cups elbow macaroni (or another pasta shape)
1 cup hard cider
1 cup half & half
3 Tbsp butter
3 Tbsp all-purpose flour
1 Granny Smith apple, peeled, cored and diced
1 small onion, diced
16 ounces white Extra Sharp Cheddar cheese, shredded (I like Cabot)

Bring a large pot of water to a boil. Add pasta and cook for 6 minutes. Drain, and place in 2 quart baking dish. Set aside.

For the sauce; melt butter in a large saucepan over medium-high heat. Add diced onions and apples. Saute for approximately 5-10 minutes or until the onions are translucent. Sprinkle flour over them and cook for about 2 minutes, mixing continuously until the flour has coated all of the onions and apples. Slowly pour in cider and half & half. Whisk constantly until mixture starts to bubble and thicken. Turn off heat, and stir in 12 oz of shredded cheese. Mix until smooth.

Pour cheese sauce over the cooked and strained pasta in the baking dish. Top with remaining cheese.

Bake at 350 for 40 minutes or until the sides are bubbly and cheese is browned.

Source: adapted from Bakeaholic Mama

Sausage Gravy & Biscuits

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Sausage Gravy & Biscuits

I think Biscuits & Gravy is one of the most comforting of comfort foods. It’s one of the first dishes I started making for breakfast, and even dinner, when first learning to cook. Even when making biscuits from scratch, it’s a meal that comes together quickly. Using simple ingredients, to boot. That seems to be a common thread among my favorite comfort foods.

I always make this for breakfast on those Sunday mornings when the last thing I feel like doing is making breakfast, due to one too many margaritas the night before. And it always makes things right with the world, and my stomach. In the past, I always used canned biscuits, and there’s no shame in that. But, if you have a little bit of time – try making them from scratch. This is a fabulous recipe that I’ve made time and time again, and they always turn out perfect. And, you’ll be beaming with pride – I promise!

I wish I could have made these for Jon this morning for breakfast. With the 49ers loss, he could have used this kind of breakfast to start his day. This one is sure to lift a man’s spirits. But, it was a great game and I say we should still hold up our heads high. Next year, boys! Hopefully a nice steak dinner tonight will help to ease his pain. Now, to see Maryland get painted purple. Congrats to the family in Baltimore!

Sausage Gravy & Biscuits

12 ounces bulk pork sausage (1 tube)
1/4 cup all purpose flour
2 cups milk
kosher salt
ground black pepper
Buttermilk biscuits

Heat a large cast-iron skillet over medium-high heat. Add the sausage, breaking up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.

Add the flour to the skillet along with the sausage, and cook for 2 minutes to brown up the flour a bit. Slowly ppour the milk into the skillet, stirring constantly, and bring the gravy to a boil. Lower the heat and simmer for 2 minutes. Season to taste with salt with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.