My Fall dinner party staple: Sticky & Sweet Braised Short Ribs
Braised short ribs are a popular restaurant dish, though they are extremely easy and inexpensive to make at home. The simple prep and extended cooking time also make it a great main course for entertaining. By the time your guests arrive, the house will smell wonderful and the meat will will be fork-tender and delicious.
I've made this recipe with both bone-in and boneless ribs... I'm sure Tom Colicchio would tell you to use bone-in, but I actually prefer the boneless. You can cut the meat into uniform pieces, and I find the ribs get more succulent and flaky. There is more than enough flavor and fat in the recipe without the bone.
Serve with Roasted Garlic Mashed Potatoes and a bright, seasonal salad.
Sticky Braised Short Ribs
(adapted from Tyler Florence)
Serves 4
Ingredients
3 lbs short ribs, cut in 3 inch pieces
3 tblsp extra-virgin olive oil
coarse salt and pepper
1 medium onion, chopped
3 carrots, chopped
1 tblsp sweet paprika
3 sprigs fresh thyme
1/2 cup honey
1 1/4 cup dry red wine (I like to use Syrah)
2 1/2 cups beef stock
fresh parsley for garnish
1. Preheat the oven to 350°. In a large Dutch oven heat the oil over medium-high heat. Season the meat with salt and pepper. Working in batches, brown the meat on all sides. Remove the short ribs and set aside.
2. Add the onion, carrot, paprika, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil.
3. Return the meat to the pan; the liquid should just cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 3 to 3 1/2 hours.
4. Remove the thyme stems. Serve family style and garnish with fresh chopped parsley.
Fall Salad with Maple Vinaigrette
(from Martha Stewart)
Ingredients
2 tblsp extra-virgin olive oil
1 tblsp apple cider vinegar
2 tsp pure maple syrup
1 1/2 tblsp grainy Dijion mustard
coarse salt and pepper
4 handfuls baby arugula or watercress
2 celery stalks, thinly sliced
1 apple, halved, cored and thinly sliced
3 oz crumbled blue cheese
1. In a large bowl, whisk together vinegar, maple syrup, mustard, salt and pepper, and in a slow steady stream, the olive oil.
2. Toss the arugula, celery and apple in the dressing. Serve salad sprinkle with blue cheese
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by Jocelin
