By the time December rolls around, we’ve all had our fair share of turkey, ham, and the traditional sides. While we hold these foods near and dear to our hearts, the repetitive nature of our holiday feasts needs to be remedied. So switch it up this year with this show-stopping meal that exemplifies elegance and ease.
Braised Short Ribs
Ingredients:
- 5 Bone-In Beef Short Ribs (1-2 per person)
- 1 Carrot, diced
- 1 Stalk of Celery, diced
- 1 Small Yellow Onion, diced
- 3 cloves of Garlic, minced
- 2 cans of Beef Consommé
- ½ cup, Red Wine
- 1 large can of Crushed Tomatoes
- 2 Bay Leaves
- Salt and Pepper
- ½ cup Flour
- 2 tbs Cornstarch
- 3 tbs Neutral Oil
Method:
1) Prepare your vegetables, and measure out all other ingredients.
2) Heat a large Dutch oven or braising pot to medium heat. While the pan is coming to temperature, season the short ribs liberally with salt and pepper and lightly coat in flour.
3) Add oil to the skillet, and sear the short ribs for about 2 minutes per side or until each side has a dark brown crust.
4) Remove the short ribs to a separate plate, add more oil if necessary, and add the carrot, celery, and onion with a pinch of salt. Cook for 3-5 minutes until fragrant and slightly softened. Add Garlic the last 30 seconds.
5) Pour in wine to deglaze, and scrape any brown bits of fond stuck to the bottom of the pot using a wooden spoon. Allow the alcohol smell of the wine to cook off for 2-3 minutes.
6) Reduce heat to low and add the beef consommé, crushed tomatoes, bay leaves, and any other herbs or flavors you enjoy. (Be careful with salt, the beef stock already has plenty).
7) Secure the lid and place it in a 350°F oven for about 3 hours. Check on them at the 2.5-hour mark. The meat should be easy to remove from the bone while still staying intact.
8) Once tender, remove the ribs from the braising liquid, and scoop out about a ½ cup of juice from the pot, adding the cornstarch to it to make a slurry. Add this back to the pot and stir over medium heat to slightly thicken. 5-10 minutes. Taste gravy for seasoning, and enjoy!
Garlic Mashed Potatoes
Ingredients:
- 5 lbs Yukon Gold Potatoes, peeled
- 1 stick of Salted Butter, cubed
- 4 cloves of Garlic, minced
- 1 cup Heavy Cream
- Salt and Pepper
Method:
1) Peel all potatoes, and cut them into 1-inch pieces. Mince garlic.
2) Fill a large pot with water, and add potatoes and Garlic to it. Place on high heat and bring to a boil. Cook for about 15-20 minutes, until the potatoes are fork tender and creamy.
3) Strain the water and return the potatoes back to the same pot. Add the butter and cream, and using a potato masher, ricer, or large whisk, combine and mash the potatoes until silky smooth (do not use an electric mixer as this will give them a gluey consistency.)
4) Season to taste and enjoy!
Shallot Green Beans
Ingredients:
- 2 lbs Fresh Green Beans
- 2 Shallots, finely diced
- ¼ cup Extra Virgin Olive Oil
- ½ stick of Salted Butter
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- ½ cup Freshly Grated Parmesan
- Salt and Pepper
Method:
1) Bring a large pot of water to a boil. While waiting for the water to come to temperature, snip the hard ends off of the beans, and dice the shallots.
2) Once boiling, add the beans to the pot. They should cook for around 7 minutes or just until tender. They are easy to overcook, so don’t stray too far from the stove. Strain the beans, and immediately plunge them into a large bowl of ice water. This will stop the cooking process, keeping them the right texture and preserving their bright green color.
3) Add olive oil and butter together in a large skillet over medium-low heat. Once the butter is melted, add the shallot and sauté until tender and translucent. We don’t want any browning on the shallots. Once this is achieved, add the strained beans to the pan.
4) Coat beans in the butter and shallots, add seasonings and parmesan and toss to evenly distribute flavor. Taste for flavor and add more seasoning or cheese if necessary.
Plate the mashed potatoes and place the short rib on top, spooning the gravy over both. Tuck the green beans alongside, and prepare for a dish almost too beautiful to eat!
