Holiday Dinner and an Anniversary!

Do any of you remember my first entry last year at good ol’ Weebly? It was our meal at New Year’s Eve with Red Wine Braised Short Ribs a la Hubert Keller, that amazing Crispy Sage and Shallot Mac & Cheese, and the Yule Log…Well, believe it or not it’s been a whole year since then!! Happy Anniversary, dear Indulging in Guilty Pleasures!

To celebrate this one year anniversary I’m going to post the same Braised Short Ribs recipe with new pictures and some adjustments which we made for Mon Pere and R for their Holiday Gift. The menu included the ribs, gnocchi (which I’ll include pictures of because they kept their shape beautifully!), roasted carrots & parsnips, and a pear crisp (with no dairy – to keep the whole thing kosher. Stay tuned for the recipe!).

First and foremost, thank you for keeping with me this year as I learned and grew (in more ways than one…I need a gym membership!) and moved websites…I think that WordPress report shows how successful this past year has been and I couldn’t be more grateful! So as always…

Read on for the recipe and photos…


4 lbs bone-in short ribs (unfortunately Mon Pere couldn’t find enough kosher short ribs so we used some flanken in addition…these need less cooking time, so put them in after about half of the oven braising time!)
Salt & pepper
Cayenne & Chili Peppers (dried, not the full peppers!)
4 tbsp olive oil
2 small onions, peeled and sliced
2 carrots, peeled and coarsely chopped
2 celery stalks, chopped
1 2″ piece fresh ginger, peeled and sliced thinly
2 garlic cloves, peeled and chopped
M. Keller’s recipe suggests 1 stalk of lemongrass. I didn’t have this on hand but I substituted 1/2 tsp of lemon juice for the half recipe
1 1/2 cups red wine
1 cup strong coffee (not in the original recipe)
1 14-oz can diced tomatoes with juice
2 tbsp brown sugar
2 tbsp parsley, chopped
3 tbsp tomato paste
3 cups beef stock
1 sprig fresh sage


  • Preheat the oven to 350F.
  • Heat olive oil in a 5-qt saute or casserole pan (preferably an oven safe Dutch Oven that can serve all steps – less clean up!) over high heat
  • Lay short ribs on a clean working surface and season all sides with sale, pepper, cayenne, and chili peppers.
  • When the oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned (usually you’ll need less time than 5 minutes per side – just go by what the ribs look like). Tongs are the best way to rotate the ribs.
  • Once browned on all sides, remove ribs with tongs and place on a baking tray.

  • Add onions, carrots, celery, ginger, lemon juice, and garlic to the same pan.
  • (Here’s where you would use the lemongrass: Smash the lemongrass stalk with the back of a knife, slice, and add to pan.) Saute vegetables for 2 minutes, or until softened.
  • Over high heat, add red wine and scrape bottom of pan with wooden spoon as wine comes to a boil.
  • Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock, coffee, and sage leaves to pan and bring to a simmer. Add ribs back into pan and cover with a tight fitting lid.
  • Place Dutch Oven in pre-heated oven for 1.5 hours. Remove cover (put in flanken) and continue cooking for an additional 1 hour. (Total time in oven, 2.5 hours)

  • When rib meat is very tender, remove ribs from oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm.
  • Pour the sauce through a fine-mesh strainer into a saucepan, removing all of the vegetables. (We kept the vegetables to eat as a side…Just watch out for the slices of ginger!) Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add ribs to reheat.

  • M. Keller suggests serving the ribs with the sauce over polenta and bok choy. We at ours with the sauce and vegetables as well as Carrots & Parsnips roasted in olive oil and honey and some picture perfect Gnocchi (Find the recipe here under Potato Gnocchi).

Just to show off the gnocchi a bit = )

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