Braised Beef Short Ribs in Red Wine Sauce

Prep Time: 15mins

Cook Time: 3hrs

Total Time: 3hrs 15mins

Ingredients

• 5 - 6 beef short ribs, 300-400g/10-14oz each (Note 1)
• 1.5 tsp each salt and pepper
• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 1 large onion, chopped (brown, yellow or white)
• 2 celery ribs, chopped
• 2 carrots, chopped
• 2 tbsp tomato paste
• 2 cups (500ml) dry red wine (Note 2)
• 2 cups (500ml) beef stock/broth, low sodium
• 2 sprigs thyme (optional)
• 2 bay leaves

Instructions

1. Preheat oven to 160°C/325°F.
2. Sprinkle beef all over with salt and pepper.
3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
5. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
6. Add tomato paste and cook for 1 minute.
7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
8. Return beef into liquid, arranging them so they are submerged (Note 3). 
9. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
10. Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
11. Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
12. Place beef on serving plate, spoon over sauce. Serve!

Notes

1. Beef Short Ribs - 300g/10oz bone-in weight raw should be enough per serving as they are rich. But recipe makes enough sauce for up to 400g/14oz ribs.

This recipe will also work great with any slow cooking cut of beef, even a whole beef pot roast. Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it's easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.

2. Red Wine - Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this. Pinots not suitable, too light.

3. Cooking vessel / liquid level - the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce. If you don't have an ovenproof pot large enough, transfer everything to a casserole dish that the ribs fit in snugly, place the ribs meat side down and pour the liquid over.

4. Other cook methods:

Stove - 2.5 hours on low simmer, lid on

Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.

Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve. 

Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using slow cooker or pressure cooker function using above times.

5. General notes: - Sauce: reduces by half so should be thickened to syrup consistency. If not, simmer on stove for a bit. - Sauce excess fat: If the sauce is too fatty for your taste, pour it into a jug and leave for a bit so the fat rises to the surface, then scoop it off.- Bone attachment: In order for the meat to be fork tender, it needs to be cooked far enough so that the connective tissue holding the meat to the bone becomes tender. So the meat is not really attached. But if you handle it carefully, it stays together. - Remove bone: At some fine dining restaurants, beef short ribs are served without the bone. The bone is removed, the fatty bit on the underside of the meat that was attached to the bone is cut off and the meat is served by itself. It looks quite posh!

Tater Tot Casserole

 Tater Tot Casserole

From AllRecipes 2/2025

Prep Time : 5 mins

Cook Time : 40 mins

Serves : 4

Ingredients

1 lb ground beef

1 10.5 ounce can condensed cream of mushroom soup

salt and ground black pepper to taste

1 16 ounce package of frozen tater tots

2 cups shredded cheddar cheese

Directions

1. Gather the ingredients. Preheat over to 350 degrees F

2. Heat large skillet over medium high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7-10 minutes. Stir in condensed soup; season with salt and black pepper

3. Transfer beef mixture to a 9x13 inch baking dish; layer tater tots evenly on top and sprinkle with cheddar cheese.

4. bake in the preheated oven until tater tots are golden brown and hot, 30-45 minutes

Per serving:

345 calories

Lemon-Garlic Vinaigrette

 Lemon-Garlic Vinaigrette

3/4 c Extra Virgin Olive Oil

5 Tbs Red-Wine Vinegar

3 Tbs Lemon Jiuce

1 1/2 Tbs Dijon Mustard

1 clove garlic grated

3/4 tsp salt

ground pepper to taste

130 calories per 2 tbs

Pickled Cucumbers

https://www.instagram.com/reel/C-0dPanpLpu/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

• English cucumbers
• 1 1/2 Tbsp Soy Sauce (Japanese)
• smoked fish sauce
• 1 1/2 Tbsp Sesame Oil (I used spicy - can also add Siracha)
• 1 Tbsp Pomegranate Concentrate or (Simple Syrup or Sugar)
• 1 Tbsp Rice Wine Vinegar
• minced garlic
• 2 Tbsp Scallions (can substitute with chives)
• 1 1/2 Tbsp Toasted Sesame Seeds
• kimchi sprinkle

Sheet Pan Gnocchi with Sausage

Serves 4

INGREDIENTS:

- 1 (16-oz) package gnocchi

- 1-2 pints grape tomatoes (2 pints if you want a saucier final dish)

- Vegetables of choice, chopped into bite-sized pieces (I used broccoli, but use what you like! Carrots, cauliflower, or cabbage would all be good here too)

- 1 pound hot or mild Italian sausage, casings removed

- 3 Tbsp extra-virgin olive oil

- 3 cloves garlic, minced

- 1 Tbsp dried oregano

- 2 tsp fennel seeds

- Kosher salt and black pepper

- 1/2 cup shredded Parmesan cheese

- 2 Tbsp fresh lemon juice, from about 1/2 large lemon

INSTRUCTIONS:

1) Preheat oven to 425F. Line a large baking sheet with parchment paper.

2) Place the gnocchi, grape tomatoes, and chopped vegetables on the lined baking sheet. Tear the sausage into bite-sized pieces and scatter them over the top.

3) Drizzle the olive oil over everything and season with garlic, oregano, fennel seeds, salt, and pepper. Toss together until everything is evenly coated.

4) Place in preheated oven to roast for 25-30 minutes, or until vegetables are crispy and sausage is cooked through.

5) While the pan is still hot, sprinkle the Parmesan on top and squeeze over the lemon juice. Break up the tomatoes with a spatula or spoon, then stir the whole thing together to coat in all that tomatoey, cheesy, lemony goodness. Serve immediately.

Pasta E Fagioli

SERVES 8
PREP TIME: 15 minutes
TOTAL TIME: 50 minutes

This comforting Italian soup is best when made with authentic Parmesan and a full-flavored extra-virgin olive oil. Ditalini, orzo, and stellini are all small pastas that would work well in this soup.

• 4 ounces bacon (4 slices), chopped medium
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes
• 2 (15.5-ounce) cans cannellini beans, rinsed
• 3½ cups low-sodium chicken broth
• 2½ cups water 
• 8 ounces small-shaped pasta (1½ cups) (see note above)
• ¼ cup minced fresh parsley
• salt and pepper (to taste)
• 2 ounces Parmesan cheese, grated (1 cup)
• Extra-virgin olive oil (for serving)

1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with grated Parmesan and a drizzle of olive oil before serving.

To Make Ahead

This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.

Test Kitchen Tip: AVOIDING THE MUSH

Adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook. The pasta will turn mushy and give the soup an unpleasant texture if simmered for too long.

Pecan Pie Bark

Ingredients:

• 15 graham crackers or enough to fit the baking sheet
• 1½ cups light brown sugar
• 1½ cups unsalted butter
• 2½ cups chopped pecans
• 1 teaspoon vanilla
• ¼ teaspoon salt

Directions:

1. Preheat over to 350° and line a baking sheet with foil or parchment paper.
2. Cover the pan in graham crackers.
3. Place butter, brown sugar, salt and pecans in a sauce pan. Warm over medium heat and bring to a soft boil. Constantly stir and cook for 2 minutes.
4. Remove from heat and stir in vanilla. Carefully spread the mixture over the graham crackers.
5. Bake for 10 minutes. Remove from the oven and let cool & break into pieces.