These short ribs are my favorite thing to make if I've got guests coming for dinner and I want to wow them. I love that I can do the majority of the work early in the day and I’m able to relax and enjoy my guests when they arrive instead of frantically trying to get everything together at the last minute. Every time I make these, my guests RAVE….and then almost immediately start asking me when I’m going to make them again! So proceed with caution...
Best Ever Beef Short Ribs
- 3-4 lbs beef short ribs, I prefer them boneless, cut on the bias where the marbling is evenly distributed and there is minimal extra fat, they call them boneless flanken-style
- Salt and pepper
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 large celery stalks, chopped
- 4-5 garlic cloves, minced
- 2 large carrots, chopped
- 1 green bell pepper, chopped
- 1 tablespoon sherry or other wine flavored vinegar
- 2 cups red wine, I prefer cabernet or shiraz
- 3 cups beef broth
- 1 14 ½ oz can diced tomatoes, in juices
- 2 tablespoons balsamic vinegar
- 2 tablespoons worchestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh thyme leaves
- 1 large bay leaf
Preheat oven to 300. Generously salt and pepper all sides of short ribs. In a large dutch oven set over high heat, add two tablespoons of olive oil and brown the short ribs on all sides. About 2 minutes per side. Depending on the size of your pan, you may need to do this in two batches. Once the meat is browned, remove from pan and set aside.
In the same pan used to brown the meat, reduce the heat to medium, add the remaining two tablespoons of olive oil and add the onions, carrots, celery and bell pepper. Sauté until veggies are soft, about 8-10 minutes. Add in the garlic, stirring for another 2-3 minutes. If your vegetables are sticking to your pan, add a tablespoon of cooking wine or wine vinegar to deglaze the pan, scraping up any browned bits.
Stir in the wine, broth, tomatoes, balsamic vinegar, worchestershire sauce, soy sauce, thyme and bay leaf and bring to a boil. Add the ribs back to the pot, cover and place in the oven for 3 hours. Remove the pot from the oven and place on the stovetop. Once again, remove meat and transfer to another dish, keeping warm. Strain out the vegetables with a large slotted spoon, discarding the bay leaf, and transfer them to a food processor or blender. Pulse gently until vegetables are pureed. Cook remaining liquid in pan over medium heat until reduced by about half, approximately 20 minutes. Then add the pureed vegetables and short ribs back to the pan and cook for another 10 minutes. Serve over a heap of white cheddar whipped sweet potatoes or cheesy grits. This can be made a day ahead and reheated at serving time.
White Cheddar Whipped Sweet Potatoes
Growing up my grandmother always had little rules and sayings…”do unto others as you would have them do unto you”… “if you can’t say anything nice, don’t say anything at all” … “never judge a book by its cover”…. I really have to remind myself of that last one as I meander past the piles of sweet potatoes and at the market. I don’t think there is an uglier looking vegetable. They look dry, jagged and oddly misshapen! For years, I turned my head away thinking I was too good for the sweet potato, but wouldn’t it make perfect sense that they would be the best vegetable for us if we take a look inside? They have beautiful color, a delicate sweet flavor and they are chock full of nutrients that all of our bodies need on a daily basis**. I used sharp white cheddar to give these a little kick and I’m sure I’ll never go back to plain mashed potatoes again!
- 2-3 lbs sweet potatoes, diced 1” thick
- ½ cup milk, whole or 2%
- 2 tablespoons butter
- ¾ cup good quality white cheddar, grated
- 1 teaspoon salt
- ½ teaspoon white pepper
Place potatoes in a large pot with cool water and bring to a boil over high heat. Once boiling, reduce heat to medium and cook potatoes until fork tender, about 12-14 minutes. Drain potatoes and place in a heatproof bowl. With a hand mixer, whip potatoes with milk and butter until fluffy, about 3-4 minutes. Add grated cheese, salt and pepper and whip for another 30 seconds until just incorporated. Serve hot.