A most happy New Year to you and yours! It feels like a brighter, lighter year in 2018 and we can't wait to share more adventures, food, culinary tips and fun soirées with you!
I wanted to share a cute story and a fabulous recipe for a holiday dinner or special occasion. Most of my family lives on Whidbey Island so I am the one to travel a number of hours to be with them. This year, my sister couldn’t host due to an accident in Europe which temporarily put her in a wheelchair and my nephew’s wife just started a new job so they asked me to make the entrée. No problem as I love to cook and serve, especially at the holidays. I went through my old archives of tried and true favorites and embellished a dish that I felt would be filled with fabulous flavors using organic, local meats and vegetables. Being mostly a vegetarian myself, and some of my family come from beef ranching in Eastern Washington, I thought this Braised Short Rib recipe would be just the ticket to please everyone, including me! It takes some time and lots of love, so I made a little video on our Facebook to share the process of making this dish. What’s so funny is when I reviewed the video, I am calling Short Ribs - Short Bread?
Below is the recipe and I hope you all will enjoy the best Short Rib Shortbread you ever tasted!
Braised Short Ribs with Fresh Herbs, Chocolate & Madeira
Makes 6 to 8 servings
¼ cups diced pancetta
6lbs. bone-in short ribs
1 ½ cups chopping onions
1 cup chopped celery
½ cup diced carrots
3 cloves minced garlic
¼ cup diced shallots
2 cups dry red wine
3 cups chicken broth
2 cups chopped canned tomatoes
¼ cup chopped parsley
1/8 cup each chopped rosemary and thyme and one bay leaf
6 lbs. shaved bittersweet chocolate
½ cup Madeira Wine
Heat a heavy skillet over medium heat with 2 Tbsp olive oil. Add diced pancetta and sauté until crisp. Transfer pancetta to paper towel to drain. Sprinkle ribs with salt and mixed peppercorns. Brown ribs in batches in pot on medium-high heat on all sides. Transfer to plate. Add onions and next 5 ingredients and sauté until vegetables are soft. Add tomatoes and wine, parsley and bay leaf. Return ribs to pot and cover partially and simmer for 1 ½ hours. Uncover and simmer until meat is tender, stirring occasionally about another 1 ½ hours.
Transfer ribs to a serving platter; discard bay leaf. Chill the sauce to be able to skim the fat off of the surface of the sauce. Then boil sauce to thicken. Add the shaved chocolate and the rosemary, thyme and Madeira. Simmer until reduced and pour over ribs. Sprinkle with parsley and serve and enjoy! You will receive rave reviews and you will deserve it for your efforts!