Braised short rib “beef dip”

Braised short rib beef dip

Happy February happy fellow foodies….
While Super Bowl is in the air, food is on the mind!

This great dish is definitely classified as

COMFORT FOOD

and will warm the taste buds as well as the heart. It is truly a dish that requires time, but not a lot of effort.

what you will need:
* Approx 2 1/2 – 3 pounds of beef short ribs (approx 1 1/2 to 2 ” thick)
* 1 cup coarsely cut onion
* 1 cup of coarsely cut carrots
* 1 cup red wine
* 1 cup Ruby Port
* 7-8 sprigs of fresh thyme
* 7-8 sprigs of fresh sage
* 5 – 6 buds of fresh garlic
* Sea salt and fresh ground pepper to taste
*Approx 1 1/2 – 2 tablespoons olive or vegetable oil

What you need for the sandwich:
*A baguette of your favourite bread
*2 tablespoons of Mayonnaise
*Havarti cheese
*Garlic powder

What to do:
*Pre-heat the oven to 350
*Heat the oil in the pan on med-high heat
*Sprinkle all sides of the ribs with salt and pepper
*Place the ribs in the pan and sear/brown all sides of the ribs- when the are browned nicely remove the ribs and set them aside
*Remove at least half of the oil and discard.
*Add the onions and carrots to the heated pan and cook for a few minutes turning them until nicely caramelized- then remove from the pan and set aside
*Pour the wine and port into the pan and “deglaze” the yummy bits.
*Add into the wine mixture the garlic, thyme, sage…ribs and carrots and onions.

If this pan is deep enough and oven safe (if not, transfer carefully to a proper size roasting pan), completely cover with foil and poke with a sharp knife to make a few small slits for steam to escape.
Now comes the patience….put in the oven for between 3 1/2 to 4 hours (turning the ribs carefully every once and a while)

When the ribs are done pull the pan out of the oven and let sit covered and in the braising liquids for approx 1/2 hour.

Now pull the meat off the bones and throw out the bones.
For your sandwich you can shred the rib meat as you will notice it will be fall off the bone tender.

Now using you favourite bread (I use Ciabatta) cut the bread in half and add a slice of havarti cheese.
Now mix the mayonnaise with a shake of garlic and a tablespoon of the braising juice and apply to the other side if the bread.
Place the shredded meat on either side of the bread and complete the sandwich.

Wrap the completed sandwich in foil and put in the oven for approx 7-10 mins.
While the sandwich is warming and the cheese melting, strain the braising juice and place into a small “dipping” bowl.
Remove the sandwich and arrange on the plate with the dipping bowl and enjoy!

The heartwarming flavours will touch your taste buds magically with every bite. We have have this rib recipe many times now and enjoy it beyond belief!
If you don’t want to have it in a “beef dip” serving, these ribs are an excellent dinner when served with root vegetables and either mashed potatoes or creamy polenta!
The out if this world smells of flavour from the dish will fill your home and make your mouth water.

You Gotta Try This!

Braised short ribs- fall flavour heaven

Happy winter day great foodie friends….

I love the fall/winter season for the flavours that it brings to warm the tummy and the heart!
The comfort foods that you dream of and that make you feel like “home”

Today, it’s braised ribs which are time consuming to make but More than worth the time and the wait

What you need:
* 2 pounds of beef short ribs, approx 1 3/4″ thick (ask the butcher to cut for you or better yet order ahead)
* 2 tablespoons of olive oil
* 1 cup coarsely chopped onions, I use Vidalla or walla walla.
* 1 cup coarsely chopped carrots
* Approx 6 cloves of garlic, peeled and crushed
* 1 cup of your favourite red wine
* 1 cup of ruby port
* 6 cups of beef or veal stock
* 6-8 sprigs of fresh thyme
* 6-8 sprigs of fresh sage
* Sea salt and fresh black pepper to taste.

What to do:

Preheat oven to 350 F
Season the the ribs with Salt and Pepper.
Place seasoned ribs in large pan with the olive oil already heating up.
Brown all sides of the ribs – when the ribs are nicely browned, remove from. Pan and set aside.

Put in the pan the onions and carrots and stir and caramelize.
Remove onions and carrots from the pan and set aside.

Pour in the pan the wine and port to deglaze and then add back in the ribs, onions and carrots as well as the garlic, sage and thyme.
Now add in the beef or veal stock and remove from the heat.

Now cover your pan tightly with Foil. Take your fork or knife and poke some holes in the foil to allow for steam to escape.
Carefully place in the oven for 3-4 hours…. Turn the ribs a few times during cooking….You can check that the meat ready if it is “falling off the bone”.
Once done, remove from the oven and let rest for approx. 45 minutes with the foil on.

Once the ribs are ready to eat, pull out the sprigs of thyme and sage (leave the bone on or off.. It’s your choice). Take the ribs out and serve with your favourite potato, pasta or polenta!
The picture shown is served with scalloped potato and polenta…. It was “melt in your mouth delectable”

Keep the sauce and serve it with or on top of your ribs or polenta…. It is liquid heaven on a plate!

Trust when I say that the ribs will be

Fall off the bone

delectable wow in flavour and texture.
The depth of flavours will dance across your taste buds and put a smile on your face.

The ribs are perfect the next day made into a “beef dip” and served with the liquid from the braising pan for dipping!

Simply get your favourite “baguette” style bread, I like Ciabatta… Then a nice piece of cheese… A little garlic mayo and then the shredded ribs.
Simply the best beef dip you will ever have.
You gotta try this!