perfect party dish!
So last night my sister and I hosted a dinner for all my brothers (biological, first cousin and brother's of our heart). It's an Indian culture thing that happens in August but since I was in town now, we decided to do it early. It's a way to show our appreciation for everything that they do for us and show how much we love them. That being the case, I wanted to go all out for the entree. So naturally, these are big boys and they love meat. All of their wives are vegetarian, so they don't get to indulge as much as they would like. So I had two challenges - make them something decadent that they don't get to eat very often while also making something memorable for their wives so that they don't feel left out. Well, let me tell ya'll, it was an epic menu! I mean, even I had to admit, that it was amazing. But the truth lies in the leftovers, and there weren't many...at all. Self high five!
So guys, here is the dish that I prepared for the boys (and me and my sister because while I may have been vegan for 4 months, if there was ever a time to dabble to the dark side, this was definitely it)!
I bring to you, red wine braised beef short ribs! Freaking delicious! As with most of my recipes, I keep things simple because I think there is beauty in simplicity.
RED WINE BRAISED BEEF SHORT RIBS
1 Tbsp Garlic Salt
1 Tbsp Onion Powder
1 Tbsp Kosher salt
1 tsp freshly ground black pepper
10 bone-in beef short ribs, the beefier the better!
3 tablespoons avocado oil (or any other high temp oil)
1 medium onion, chopped
1 Tbsp minced garlic
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup nice red wine (preferably Cabernet Sauvignon)
3 sprigs fresh thyme
2 sprigs rosemary
1 1/2 cup good beef stock
Preheat oven to 350°. Combine the garlic salt, onion powder, salt and pepper in a small bowl. Season short ribs with mixture on all sides liberally.
Heat oil in a large Dutch oven over medium-high heat. The one my sister had in the picture was a Staub one which worked perfectly! Working in batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions to the pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add flour and cook for a minute and then add the tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine until the mixture thickens a bit, then add short ribs with any accumulated juices in a single layer. Add in stock - the liquid should come up about half way to the short ribs. Add more or less beef stock as needed depending on your pot. Add the fresh herbs, cover (with foil or the lid of your dutch oven), and transfer to oven.
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter or if you have a beautiful pot like my sisters, you can just transfer to the table! Just make sure to spoon the extra fat from surface and discard; season sauce to taste with salt and pepper if needed. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Another blog post will be forth coming for the orgasmic homemade Mac and Cheese that I made for the vegetarians but which was enjoyed by everyone! Enjoy!!
LINKS FOR SOME OF THE THINGS: