Braised Shortribs

I can't believe I haven't posted this recipe yet - this Braised Shortribs recipe is up there in my Top 10 favorite recipes of all time. If you are not sure about trying recipes from random places you find online - this one is an exception for you!  This is a must try, must make, must eat and must share type of recipe.  Invite your neighbors, invite your friends, family, strangers.  It's that good. 

I saw this recipe prepared on our local television Saturday morning show by a chef at a local restaurant called "Wildfire".  At first, I wasn't paying too close attention to what was being made, but as I watched, I remember thinking - "wow, that looks really, really good" and "I think I can make that, too".  My husband was sitting with me and he said "yeah, you should totally make that".  Deal. 

And the rest is history.  It's a great go-to, Sunday night, warm your bones on a cold winter's night kind of meal. 

Oh, and stay tuned for a follow up recipe on how I use leftovers!

Braised Shortribs
Original recipe by Wildfire Steaks, Chops & Seafood

4 - 12 oz cut rectangles of cleaned, boneless short ribs
1 Tbsp kosher salt
1 tsp fresh ground black pepper
2 Tbsp olive oil
1 lb peeled carrots, sliced ½" thick
1 lb cubed onions, 1" square
12 oz sliced celery, ½" thick
¼ cup sliced garlic cloves, 1/8" thick
2 tsp minced, fresh rosemary
2 tsp minced, fresh thyme
2 ea bay leaves
2 cups red wine
1 cup balsamic vinegar
3 cups chicken stock
3 cups beef stock
1 cup diced tomatoes in juice

Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides.

Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables.

Caramelize vegetables, then add garlic and herbs and cook for two more minutes.

Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil.

Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.

Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot.

My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy.  It is an absolute must do!  Salvage as much of the sauce as possible, as the sauce makes for great leftover meals! 

Serve with roasted root vegetables and mashed potatoes (with sauce, too!). Sprinkle with chopped parsley.

 served on mashed potatoes. . .

What do you think?  No meal screams "H-O-M-E" like a good old meat and potatoes kind of meal.

For a printable version of this recipe, please click here - Kitchen Groovy

Enjoy and live with gusto!

Steak Fajita Chili

Every year, when the weather turns cool, my husband asks for this meal for dinner.  It's perfect during fall and winter and especially during football season!  I have been making this chili for a few years now - and it's probably one of my favorite varieties of chili. I have to warn you - not all of my kids love this dish, although - there are very few dishes that all three of my kids love.  Regardless, it's definitely blog worthy and I am positive there are many who will make this their favorite, too!  :-)

I found the original recipe from Food Network, but I have adapted it over the last couple of years and while still close to the original recipe, this is my own version.

Steak Fajita Chili
Original Recipe by Food Network Magazines
Adapted Recipe by Kitchen Groovy

Ingredients

• 1 1/4 cups canola oil
• 3-4 pounds boneless beef short ribs
• Kosher salt and freshly ground pepper
• 64 oz. low-sodium beef broth (you will not actually use all of it)
• 1 small onion, finely diced
• 2 red and/or green bell peppers, chopped
• 1 1/2 tablespoons ground cumin
• 2 tablespoons hot chili powder
• 1 1/2 tablespoons chopped fresh oregano
• 3/4 cup all-purpose flour
• 1 C frozen corn kernels
• 2 15-ounce can cannellini beans, drained and rinsed
• Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish

Directions

Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.

Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.

Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!