Braised Short Ribs
Braised Short Ribs might be just the main course you are searching for. This recipe serves 4. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 22g of protein, 67g of fat, and a total of 1120 calories. A mixture of carrots, lawry's seasoned salt, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.
Instructions
Salt and pepper ribs, then dredge in flour. Set aside.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered.
Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side.
Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes.
Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed.
Add ribs to the liquid; they should be almost completely submerged.
Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone.
Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through. Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time.
Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.
Nickel & Nickel Harris Vineyard Merlot
Bright red fruits, candied blueberry, Santa Rosa plum and menthol aromas all blend together to intoxicate the nose as the 2016 Harris Vineyard Merlot wafts from the glass. On the palate, a juicy and fruity entry is supported by chewy tannins and a balancing acidity, creating lush layers that coat the tongue and produce a soft, elegant finish.