Category Archives: Meats

Oven Braised Short Ribs

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Ever order that $20+ entrée of braised short rib on top of some root vegetable puree and a grilled or roasted vegetable side? It’s easy to make at home.

I bought a pack of 6 short ribs which were pretty pricey (to me) at around $14. I remember I used to buy a pack of 4 ribs for $4-5 in San Diego. I didn’t buy them for awhile but had a craving for them so decided to splurge.  I also ordered a short rib dish in a fancy Italian restaurant for $29 last month. One (!!) short rib came out on top of mashed potatoes, with a side of roasted asparagus. I don’t think I will ever order that again (the meat was tough and dry), because I knew how easy it was to make at home. I ordered it in case it was so good I wanted to duplicate the recipe at home. Sadly, I didn’t. One of my biggest disappointments is when I order something at a nice restaurant and what comes out is something I could’ve easily made at home, for much less money.

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Short ribs are basically foolproof. Even if you alter some of the ingredients surrounding the short rib, as long as you braise it in the oven for a few hours, the meat is so tender it falls off the bone easily. There is no way to screw it up.

By dredging the ribs in flour and browning in on a pan, you are developing a deeper flavor for the braise. The brown bits on the bottom of the pan (mixture of flour and fat -which gives the flavor) gently lift off when you sauté the onions and carrots. The red wine along with the beef broth also add more depth and flavor. All of these steps add flavor versus dumping everything uncooked into a baking dish. So don’t skip it.

Another important tip – buy ‘bone-in’ short ribs. Bones give more flavor and help thicken the sauce.

Oven Braised Short Ribs (serves 4)

Ingredients:

  • 6 bone-in short ribs
  • oil for pan frying
  • flour for dredging
  • salt and pepper
  • 1 garlic clove, minced
  • 1 medium onion, sliced
  • 2 cups baby carrots
  • 8 large mushrooms, quartered
  • 1/2 cup red wine
  • 2 tsp. brown sugar
  • 2 bay leaves (optional)
  • 2 cups low sodium beef broth
  • 2 tsp. Worcestershire sauce

*if you want a thicker sauce: after ribs are out of the oven, spoon sauce into a pot, heat to boiling, and whisk in a cornstarch+water slurry, a teaspoon at a time until it is thickened to your liking.

Directions:

  1. Preheat oven to 325 degrees. Salt and pepper the short ribs, then dredge in flour, coating all sides and shaking off excess flour. Add a tablespoon of oil to a skillet, turn to medium high heat. Sear all sides of the short ribs, turning with tongs, until browned. Set ribs aside in baking dish.
  2. Using same skillet, add garlic, onions, mushrooms and carrots, sauté until onions have softened. Add red wine, cook for 2 minutes. Then add beef broth, worcestershire, brown sugar and bay leaves. Bring to a boil then pour everything into an oven safe baking dish and cover with foil.
  3. Bake for 2.5 hours. Remove bay leaves. Serve ribs on top of egg noodles, rice, or mashed potatoes.

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Preheat oven to 325 degrees. Salt and pepper the short ribs, then dredge in flour, coating all sides and shaking off excess flour. Add a tablespoon of oil to a skillet, turn to medium high heat.

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Sear all sides of the short ribs, turning with tongs, until browned. Set ribs aside in baking dish.

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Using same skillet, add garlic, onions, mushrooms and carrots, sauté until onions have softened.

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Add red wine, cook for 2 minutes.

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Then add beef broth, Worcestershire, brown sugar and bay leaves.

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Bring to a boil,

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then pour everything into an oven safe baking dish,

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and cover with foil.

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Bake for 2.5 hours. Remove bay leaves. Serve ribs on top of egg noodles, rice, or mashed potatoes.

Sprinkle with chopped parsley for color or to trick yourself into thinking it’s healthier because green stuff.

Charge everyone $29 each for this dish. Even better, accept their offer to wash the dishes.

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Enjoy!

Swedish Meatballs

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Ever since we found a school that would finally admit my 4 year old into Pre-K, two days ago, I found myself having a little bit more time on my hands with just one kid to take care of all day. Bon bons and soap operas here I come, no not really, but it does make things a little easier here at home. Here is a picture of the two troublemakers for the record:

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Awwww how adorab-ok moving on.

I had a craving for Ikea meatballs but I didn’t feel like driving into the city of Atlanta and ending up with over $200 of furniture items I didn’t really need from spur of the moment erratic purchasing (because that is what happens when you get sucked into the Ikea). So I went to my local Kroger and bought some ingredients and combined, altered, tweaked, and modified various recipes to Frankenstein my own recipe for Swedish meatballs.

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Swedish Meatballs

(makes approx. 40 meatballs)

Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 slices bread with crusts removed
  • 1/3 cup milk
  • 7 Tbsp. butter
  • 1 medium onion, grated or finely minced
  • 2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 large eggs
  • 3/4 tsp. ground nutmeg
  • corn oil for frying
  • 1/4 cup flour
  • 3 cups low sodium beef broth
  • 1 tsp. soy sauce
  • 1/2 tsp. apple cider vinegar
  • 2 Tbsp. sour cream (optional)
  • handful of chopped parsley (for garnish)

Directions:

  1. Rip bread into tiny pieces, place in a small bowl and soak in milk for ten minutes or until all the milk is absorbed.
  2. In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.
  3. In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.
  4. Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.
  5. Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula. Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later). Set browned meatballs on a clean baking sheet.
  6. Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.
  7. Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.
  8. Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.
  9. Serve over egg noodles or mashed potatoes.

Notes: Using a food processor to combine the meat mixture would’ve been ideal, and I would definitely recommend doing it if you aren’t grating your onions before adding to the meat.

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Directions with pictures

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Rip bread into tiny pieces, place in a small bowl,

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and soak in milk for ten minutes or until all the milk is absorbed.

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I decided to show how to cut an onion in case anyone was interested. I was asked this question a few times so here it is. First, cut the ends off the onion so it can sit level on the cutting board. Now you know to cut the onion right in half on the correct side. Next, place the onion (newly cut side down) and slice thin slices. Lastly, turn the cutting board 90 degrees so you can chop all the slices into tiny squares. Repeat with the other half of the onion. Then chop some more if you need to mince it finely.

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In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.

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In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.

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Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.

You can tell I sort of got impatient (and a little sloppy) towards the end.

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Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula.

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Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later).

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Set browned meatballs on a clean baking sheet.

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Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.

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Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.

I ate two just to be extra sure.

Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.

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My children, in utter agony of seeing something different for dinner, didn’t touch this. Then again, I wouldn’t use their judgment because they sometimes put things like play-doh and crayons in their mouths. Then they freak out seeing a speck of parsley or sliver of an onion. My husband ate 3 plates so I would say it has his approval.

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Enjoy!

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