Short Ribs

This short rib recipe was amazing so I had to share it. I made it for a Talin’s Table recently and everyone loved it so much. It was tender and so flavorful. I hope you enjoy it as much as I do!!

Recipe courtesy of Bon Appétit

Ingredients

. 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
. Kosher salt and freshly ground black pepper
. 3 tablespoons vegetable oil
. 3 medium onions, chopped
. 3 medium carrots, peeled, chopped
. 2 celery stalks, chopped
. 3 tablespoons all-purpose flour
. 1 tablespoon tomato paste
. 1 750 ml bottle dry red wine (preferably          Cabernet Sauvignon)
. 10 sprigs flat-leaf parsley
. 8 sprigs thyme
. 4 sprigs oregano
. 2 sprigs rosemary
. 2 fresh or dried bay leaves
. 1 head of garlic, halved crosswise
. 4 cups low-salt beef stock
Procedure
1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 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.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Roasted Carrot and Filet Mignon

This dish is by far the easiest but sophisticated meat dishes I have made. It is sophisticated in the sense that your guests will eat with their eyes because of the timeless elegance and beauty of the dish itself. I hope you enjoy this recipe as much as I do.

Serves 5 people

Roasted Carrots
Ingredients
. 5 heirloom carrots, peeled
. 3 garlic cloves, finely chopped
. 1 teaspoon of fresh thyme leaves
. 1 tbsp EVOO
. salt to taste

Procedure
1. Preheat oven to 350 degrees.
2. Place carrots on a sheet pan and season with garlic, thyme, and salt.
3. Drizzle the olive oil and bake in the oven for 30 min, moving them around after 10 minutes at a time.

Red Wine Sautéed Vegetable Mix
Ingredients
. 1 large orange carrot, cubed
. 1 onion, finely chopped
. 1 celery stick, thinly sliced
. 2 cloves garlic
. EVOO
. 1 cup red wine

Procedure
1. In a sauce pan, heat up 1 tablespoon EVOO.
2. Add the carrots and sauté for about 5 minutes.
3. Add the onions and celery and sauté for another 5 minutes.
4. Add the garlic.
5. Add the red wine and simmer until thickened with the vegetables.
6. Once thick, put on low heat until the rest of your dish is complete, then take a tablespoon and place it where the sliced filet mignon will rest over it.

Filet Mignon
Ingredients
. 5 pieces of 1/2 inch thick filet mignon
. salt and pepper
. EVOO

Procedure
1. Season the filet mignon with salt, pepper, garlic, and EVOO. Place to the side.
2. Preheat either a grill or grill pan to 450-500 degrees Fahrenheit.
3. When the grill has reached to 450, place the filet mignon on the grill and cover for 4 minutes. Then, turn them and cover for another 4 minutes.
4. Remove from the grill and place on a plate. Cover with foil and let it rest for 5 minutes.
5. Once rested, slice and plate next to the roasted carrot on top of the red wine sautéed veggies.