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.

Red Wine Caramelized Onion Pizzette

Red wine makes everything taste better. I found this recipe online and decided to try it. Super simple, fast, and easy. You only need 5 ingredients: red wine, onion, fresh thyme sprigs, feta or goat cheese, and puff pastry sheets.

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Cut the puff pastries into like circles or squares and bake them at 356 Fahrenheit for 20 min. While that’s baking, chop an onion into slivers.

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Heat a pan of olive oil and add the onions. When they start to get soft, add about 1/4 cup of red wine to deglaze the pan. Cook the onions for about 5 min on medium heat and then add salt, pepper, and one sprig of thyme leaves. Add another 1/4 cup of red wine and reduce heat to low/medium heat. You want the onions to become really soft and really purple in color.

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By this time, the puff pastries should be ready. Take them out of the oven, brush the edges with milk and add the onions to each pizzette with some crumbled cheese on top and a small sprig of thyme.

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Then continue to bake for another 20 minutes. Once they are golden around the edges, they are  ready to come out of the oven and to enjoy warm.

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My parents and Nani enjoyed these thoroughly. The lovely red wine adds a delightfully sweet taste to the onions and you get the creamy cheese on top with fresh herbs. I think it’s the perfect appetizer! Anush everyone.