I’ve never understood people who say that summertime entertaining is easier. Yes, you can just “throw things on the grill”. But the grill needs to be watched – and tended to – constantly. And then there are the side dishes to contend with – all of which have to be timed perfectly, so that everything can be served at once.
Now winter? That’s my season (for cooking, anyway) – and this is one of my very favorite winter dishes.
These short ribs pretty much shout “Sunday Supper”. At least how I picture winter supper to be. You know what I mean – a long-simmering dish that fills the kitchen with warmth and heavenly aromas.
Even better? The entire dish can be made a day or two in advance, and re-heated while you prepare some buttered egg noodles or mashed potatoes.
A simple green salad, a bottle of red wine, and “Sunday Supper” is all yours.
Are you a “winter cook” too, or do you prefer summertime entertaining? What is your quintessential winter meal? Please share!
It’s only February….
adapted from Bon Appetit
1/4 c. flour
1 t. allspice
12 3-4″ long short ribs (about 5 1/2 pounds), patted dry and generously seasoned with salt and pepper
4 T. vegetable oil
3 large onions, chopped
3 large carrots, peeled, chopped
3 large celery stalks, chopped
4 large garlic cloves, minced
1 T. dried thyme
2 t. caraway seeds
8 oz. plum tomatoes, chopped
3 bay leaves
3 c. canned beef broth
2 c. dry red wine
Buttered egg noodles
Combine flour and allspice in a medium bowl. Heat 3 T. of oil in a Dutch oven (or other large pot), over medium high heat.
Toss a few ribs at a time in the flour mixture, to coat. Add ribs to the Dutch oven in a single layer and saute, turning, until nicely browned on all sides. As they finish browning, transfer to a large bowl and repeat with remaining ribs (adding more oil if needed). Do not discard the remaining flour/allspice mixture.
Add remaining 1 T. of oil to the pot, along with the onions, carrots and celery. Saute until vegetables are very tender (scraping the bottom of the pot often), about 30 minutes.
Add garlic, thyme and caraway seeds to the pot; stir for 1 minute. Mix in tomatoes and bay leaves. Return ribs (and any accumulated juices) to the pot. Add broth and wine; bring to a boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
Uncover the pot and simmer ribs for 30 minutes, occasionally spooning fat from surface. Stir 2 T. of the fat into reserved flour/allspice mixture until smooth. Mix this “paste” into the sauce around the ribs and simmer until meat is very tender and gravy thickens, about 45 minutes. Season with salt and pepper.
Serve ribs and gravy over buttered noodles (can be made up to 2 days in advance. Cool completely and refrigerate, covered. To reheat, remove from fridge and spoon out any fat that has formed on the surface.)
This delicious recipe brought to you by Sheri Silver