Braised Red Wine Beef Short Ribs
Serves 5-6
Ingredients:
- 2 tablespoons olive oil
- 3-4 pounds bone in beef short ribs
- salt & pepper
- 1 sweet onion, chopped
- 2 cloves of garlic, crushed
- 2 carrots, peeled and chopped
- 1 (6 ounce can) tomato paste
- 2 cups mushrooms (we used cremini, original recipe uses button), chunked or sliced
- 2 cups red wine (plus more for drinking)
- 1 cup beef broth
- 1 bay leaves
- 2 sprigs fresh thyme
- pinch of red pepper flakes
- 1/2 cup fresh chopped parsley
This recipe can be done in a crockpot, if you've got the time, or there is a "faster" method that still takes a few hours that is done in the oven. My cooking partner, Jessica, was off to a little bit of a slow start this morning so we opted for the "shorter" oven method.
Instructions:
Preheat the oven to 325. Heat olive oil in a large dutch oven on the stove over medium-high heat. Add the ribs to the skillet and sprinkle with salt and pepper. Sear the ribs on all sides for about 1 minute per side. Remove dutch oven from heat. Add the chopped onion, garlic, carrots, mushrooms, tomato paste, red wine, broth, bay leaves, thyme and a pinch of red pepper flakes. Cover the pot and place in the oven. cook for 2/12 to 3 hours or until the meat shreds easily and falls off the bones. Check on it once or twice while the ribs are cooking to make sure enough liquid remains in the pot.
Original blogger served with frozen store bought pierogies (that she cooked obviously...). We thought that'd be delicious, but then we also thought why use frozen store bought pierogies when you can make them yourself?! Especially with all that cooking time where you're doing nothing.
Homemade Potato and Cheese Pierogies
Ingredients:
2 cups flour
1/2 cup water
1 egg
1/2 tsp salt
3 large potatoes
8 ounces sharp-tasting cheese (we used extra old white cheddar - the expensive stuff!!), grated
1 tsp fresh thyme, chopped
1/2 tsp pepper
splash heavy cream
Instructions:
Mix flour, water, egg and salt together in a bowl. On a lightly floured surface, knead dough until smooth. Cover dough with the bowl and let rest for 30 minutes.
Peel and chop potatoes. Boil in water until soft (like you're making mashed potatoes). Drain and put back in pot. Mash the potatoes. Add cheese, thyme, pepper and splash of cream. Mix together. Set aside. There is a lot of cheese in these. Do not be afraid.
Roll out dough about 1/8-inch thick. Using a glass (or a circular cookie cutter... if you have that) that is about 3inches in diameter, cut out little circles. Repeat until all the dough is used. After you do the initial cuts, you can role the extra dough up and flatten it out again to make more. We got about 30 pierogies. Place about 1 tsp of potato cheese mixture in the middle of each circle. Fold in half and pinch the ends together. Using a fork press the edges down. Boil another pot of water. Drop the piergoies in batches into the water and simmer for about 4-8 minutes (until the pierogies float). Drain and fry in butter for a few minutes for a nice golden brown color.
