The Flying Kitchen

This dinner is exceptionally easy to throw together and cooks in the oven to a gorgeous, melty, satisfying meal as you go about your day. Absolutely delicious served atop mashed potatoes.

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This is the kind of thing I make for big family feasts.  

If you are looking for a real “show stopper” of a dinner, consider making these sumptuous short ribs.  prepare this dinner earlier in the day and let it slow-cook over several hours.  Even if your dinner is finished early, you can still keep this warm in the oven for a while.

This dish is best with a creamy, starchy side dish like mashed potatoes.  Be sure to serve this with creamed horseradish sauce and maybe some baby peas or other vibrant green vegetable.

The intensity of the chopping and sauteeing of the ingredients of this recipe is surely made up for by its rich heavenly flavor. The long cooking time is a blessing as the only thing you have to do is smell the aroma as it wafts through your house. Anticipating the wonderful meal ahead is very much part of the experience.

Braised Short Ribs

This dinner is exceptionally easy to throw together and cooks in the oven to a gorgeous, melty, satisfying meal as you go about your day. Absolutely delicious served atop mashed potatoes.

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Servings 0

Ingredients

  

• 8 beef chuck short ribs
• 1 tablespoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil light for searing
• 1-2 pounds mushrooms sliced
• 3 strips bacon chopped
• 2 onions, peeled and chopped I prefer yellow onions for this recipe, but white onions are fine.
• 1 bulb garlic (8-12 cloves) peeled and smashed
• 2 carrots sliced
• 1/2 cup tomato paste
• 2 cups Tawny Port wine or other red wine. Tawny port is best for this recipe, however.
• 2 cups beef broth
• 2 Tbs fresh rosemary leaves
• 1 Tbs fresh thyme leaves optional

Instructions

 

• Before cooking:Unwrap and dry the short ribs. Dust with salt and pepper allow about two hours for them to sit and soak up some of the seasonings.
• In a large dutch oven (I use a seven quart dutch oven), heat the oil over a medium high heat and sear the short ribs on all sides, 3-4 at a time or however many your pot will allow. Set the seared short ribs aside.
• Sautee the mushrooms for about ten minutes, stirring intermittently. The mushrooms will cook down considerably. Remove the mushrooms from the pan and set aside.
• Saute the bacon for about three minutes, add the onion and garlic for about ten minutes, adding another tablespoon of oil if your pan seems to be dry.
• Add the sliced carrot and tomato paste and stir well. Add the port wine and beef broth. Stir well. Add the shortribs, one-by-one back to the pot, nestling them nicely in the stewy concoction.
• Cover the pot and bake in a 400° oven for 1 hour and 30/40 minutes. 

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