Braised Short Ribs

Happy New Year.

We made it!!!!! The week between Christmas and New Years,

I don’t know what day it is or what time zone am in, and

Wow here i am. I can’t believe am actually writing my first recipe post of 2020 braised short ribs.

Braising  is one of my favorite ways to cook meat. It’s easy, hands off and foolproof!!

What is braising????

Braising is a combination-cooking method that uses both dry and wet heat. Typically the food is first

sauteed or seared at a high temperature, then finished in a covered pan at a lower heat, while the meat is

stewing in a small amount of liquid.

This method of cooking is used to tenderize tough cuts of meats to melt-in-your mouth perfection.

Make sure to cut the short ribs in same size pieces to in sure even cooking. You also want to get an

eye on the liquid, it should just cover the meat, adding if needed.

This easy, delicious, hearty dinner can be served with pasta, mashed potatoes or rice., if am going to serve it with carbs i leave the

potatoes out, add a salad and dinner is ready. Serve it in these pretty white oven, microwave and dishwasher, safe bowls

and your table will be pretty enough for Saturday night dinner with friends.

Coating the meat in flour thickens the sauce if your going gluten free, you don’t have to coat the meat,

or you can use gluten free flour. Whenever am braising or stewing meats I add a few bay leaves to add another depth of flavor.

January is a tough month, It’s usually wet and cold and for me a let down after the hoop-ala of the Holiday’s.

I want  slow cooked comfort food, so I turn to soups and stews, braised anything and slow cooked pans of anything.

What’s more comforting than braised short ribs packed with big robust flavors???? Nothing!!!

Use a big enough covered  saute pan

so the meat browns, and it’s deep enough to hold all the ingredients. This recipe keeps in your refrigerator for three days for reheats,

and is’t freezer friendly for a ready made meal.

If you make this  delicious  short rib dinner ,please leave me a comment, I love hearing from you,

and don’t forget to tag me on Instagram.

Wishing you all a  New Year of love, health. and the wealth of family and friends, thank you for sticking

with me through my first year on this platform

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lbs.  boneless short ribs cut into large chunks

2 chopped onions

1  cup chopped carrots

1 cup chopped celery

4 cups beef broth

1/4 cup ketchup

1/4 cup red wine vinegar

1 Tablespoon brown sugar

2 tablespoons flour

2 tablespoons garlic

2 to 3 bay leaves

1 tablespoon each Italian parsley, thyme and paprika

2 tablespoons each olive oil and butter

Salt and pepper to taste

Instruction

Heat  oil and butter in a large skillet

Season short ribs with salt and pepper and coat with flour

When the oil and butter are smoking hot add meat

Sear meat until golden brown before adding the garlic and onions. Once the onions and garlic are translucent deglaze the pan with beef broth,

scraping up the brown bits at the bottom of the pan. Mix the brown sugar, ketchup, and red wine vinegar together  add to the pan. Add the bay leaves, thyme, parsley,

and paprika

Lower the heat to low, simmer covered  2 1/2 to 3 hours or until the short ribs are fork tender.

Add potatoes and carrots last 30 minutes

Adding more broth if needed to keep the meat   just barely covered.

Add salt and pepper according to your taste…….ENJOY!!!!