Braised Short Rib Spaghetti

Tonight we had a slow braised meal. The recipe is from the Original Dish site. 

The words, "Delicious" came from the other side of the table. 

A perfect meal. The sauce was thick and flavorful. Quite good if I do say so myself. This would be a recipe l I would make if we were ever to have people over for dinner. Might do a cheese ravioli next time we make this.

This is my version of the recipe that makes enough for 2 people, with a little left over.

Ingredients-
1 1/2 lbs bone-in short ribs
kosher salt, as needed
freshly cracked black pepper, as needed
vegetable oil, as needed
1/2 onion, diced
2 medium carrots, diced
1 celery stalk, diced
1 1/2 tbsp all-purpose flour
1/2 cup red wine
28 oz crushed tomatoes
1 bay leaves
1 large sprig of thyme
1 sprig of sage
1 1/2 cups beef stock
1 tbsp butter
3/4 lb spaghetti
Parmesan, to garnish

Method-

Let the short ribs sit at room temperature for 15 minutes. Season generously with salt and black pepper on all sides. Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add enough vegetable oil to just coat the bottom of the pot.

Working in batches, sear the short ribs really well, about 3-4 minutes on all four sides. Transfer each batch of meat to a foil-lined sheet pan or plate once seared.

To the pan drippings, add the onion, carrots, and celery. Season with salt and black pepper. Sauté the vegetables for a few minutes until tender and caramelized. Stir in the garlic and cook for another minute.

Stir in the flour and let cook for a minute or so, stirring continuously. Deglaze the pot with the red wine. Bring to a simmer, scraping the bottom of the pan to release all of the flavors. Let simmer for another minute.

Stir in the crushed tomatoes, tomato sauce, bay leaves, thyme, sage, and another pinch of salt. Let the tomatoes simmer for 5 minutes.

Stir in the beef stock. Add the short ribs back to the pot along with the drippings. Bring the liquid to a simmer. Cover the pot, leaving a small crack open to allow some steam to escape.

Turn the heat all the way to low and let the short ribs braise for 3 hours, stirring occasionally.

After 3 hours, remove the short ribs from the pot. Strain the sauce, using a wooden spoon to really press and release all of the flavors of the vegetables and herbs. (The next time I make this I think I would use a food mill for this step.)

Pour the sauce back into the pot. Using a folded paper towel, blot as much fat off the top as possible. Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium-low and let the sauce cook and reduce for about 20 minutes.

Meanwhile, use your hands and a pair of gloves to shred the meat, discarding any large chunks of fat, bone, and connective tissue. 

Once the sauce has reduced and thickened, whisk in the butter, one tablespoon at a time. Stir the shredded meat back into the sauce. Taste and season with more salt and freshly cracked black pepper as needed.

Prepare a large pot of boiling, salted water.

Drop the spaghetti into the boiling, salted water and following the package’s instructions.

Drain the pasta and toss it with the sauce. Alternatively, ladle the sauce over the spaghetti. Serve with Parmesan cheese.

Slow Cooker Short Ribs

I have mentioned the magazine that Delish.com puts out. In the latest issue, I have 14 pages folded down. This was one of them. The sauce was delicious and the vegetables and the meat were packed with flavor. This received rave reviews. Click here for the recipe on Delish.com. I cut the recipe in half and had enough for the two of us. Wish there were leftovers!

 

Slow Cooker Beer Braised Beef Short Ribs and Air Fryer Asparagus

Happy New Year. I think everyone has the same feeling about the year coming to an end.

A woman I work with gave me a recipe similar to the one I used. I could not find the recipe she gave me which is why I went with this recipe. I have to tell you that the aroma in the house was intoxicating. The meat fell off the bone and the sauce was delicious. Of course, we ended up with way too much sauce.

The recipe came from MidWest Foodie Blog.

Ingredients-
2 tablespoons olive oil
3 lbs. bone-in short ribs
1 onion, diced
2 cups sliced celery
2 cups sliced carrots
1 tablespoon dried thyme
1 tablespoon dried sage
12 oz. your favorite stout beer (I used Guinness)
32 oz. beef broth
3 bay leaves
Kosher salt
Fresh cracked pepper
3 tablespoons corn starch
1/3 cup heavy cream 

Method-
Heat oil in a large saute pan over medium-high heat.

Sear short ribs in batches, cooking them for 1-2 minutes on each side until a dark golden-brown crust forms.

Remove ribs and set aside. Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring frequently, for 10 minutes.
Reduce heat to medium and add sage and thyme. Cook for one minute, stirring frequently.
Transfer veggies to the slow cooker insert. Add seared beef ribs.

Then add beer, beef broth, bay leaves, and another couple of large pinches of salt and pepper.
 
Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.

Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.

Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the saucepan and stir to combine.

Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.

For side dishes, I made Mashed Potatoes and Air Fryer Asparagus. The Asparagus was really easy. I just trimmed the ends and tossed the spears with a little olive oil and salt and pepper. Sprinkled some Parmesan cheese on top. I set the Air Fryer for 400˚. I put the spears in for 7 minutes. That is all it took!

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Slow Cooker Soy Glazed Beef Ribs.

Have I mentioned that I love the slow cooker? I actually made this dinner on Saturday. Chris just had to pop it in the oven when he got home. Last night I made enough rice for 2 meals. Smart, I know!

I had a super crabby lunch today so I was really looking forward to this and it did not disappoint. The meat was tender and the flavors were mildly spicy. 

Ingredients-
3½ pounds beef short ribs
2 bunches scallions, trimmed and thinly sliced on the diagonal (I forgot to buy these)
1 clove garlic, minced
1 1-inch piece fresh ginger, peeled and minced
1/3 cup soy sauce
¼ cup of rice vinegar
¼ cup molasses
¼ cup brown sugar
¼ cup chili-garlic sauce (see Note)
¼ cup plum or hoisin sauce (optional)
Juice of 2 limes
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 tablespoons sesame seeds

Method-
Trim any excess fat off the ribs. In a heavy skillet over medium-high heat, brown half of the ribs well on all sides, about 8 minutes total, then remove the ribs to a 4-quart slow cooker (they will fit better in an oval cooker); repeat with the remaining ribs. Pour ½ cup water into the skillet and scrape up all the browned bits in the bottom of the pan. Pour the liquid over the ribs in the cooker.

In a medium bowl, combine half of the scallions and all the remaining ingredients except the sesame seeds, stirring until the brown sugar is dissolved. Pour the mixture over the ribs. Cook, covered, on the low setting for 4 hours, or until the meat is very tender and almost falling off the bones.

In a small skillet over medium-high heat, toast the sesame seeds, shaking the skillet and stirring constantly, until they just begin to color. Transfer to a small bowl and set aside.

Remove the ribs from the sauce and place on a large serving platter or on individual plates. Spoon a little of the sauce over the ribs and sprinkle with the sesame seeds and the remaining scallions. Serve.

And Happy 29th Anniversary to Us!!

Short Rib Pot Pie

This summer we became fans of Grilled Bones Short Ribs. When I saw the Boneless Short Ribs on sale at Ferraro's I first thought of grilling them but then I remembered this recipe from last year that was on the cover of Bon Appetit, Short Rib Pot Pie.

The crust is a basic Pate Brise. The Bon Appetit recipe suggested the dough be made in a food processor. I really didn't need to have more things to wash as today was a busy cooking day.
So needless to say the crust was delicious. But the filling? The short ribs simmered in red wine and rosemary for 3 hours. The result was just delicious. It is just starting to get cold here so this will be made again when the temperatures really drop.

Ingredients-
Crust
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
½ cup vegetable shortening
1/2 cup ice water

Filling and Assembly
3 pounds boneless beef short ribs, cut into 2” pieces
Kosher salt and freshly ground black pepper
½ cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-oz. package frozen pearl onions, thawed
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 Tbsp. chopped thyme

Method-
Crust
Sift the flour, and salt together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.
Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.
DO AHEAD: Crust can be made 2 days ahead; keep chilled.

Filling and Assembly
Season short ribs with kosher salt and pepper; toss with ½ cup flour.
Heat oil in a large heavy pot over medium-high heat. Working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl.
Reduce heat to medium. Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes.
Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes.
Add 6 cups water to pot and bring to a boil.
Return short ribs to pot; season with kosher salt and pepper.
Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2½–3 hours.
Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.

Preheat oven to 375°.
Transfer filling to a shallow 2-qt. baking dish. 
Roll out dough on a lightly floured surface to about 1/8” thick.
Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Alternatively, you can use 8 individual dishes.
Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
DO AHEAD: Filling can be made 2 days ahead. Let cool; cover and chill. Reheat gently before assembling pie

And today we have some behind the scenes photos at So What Are You Making For Dinner?
Lucy, the brains behind the operation -