Archive | 11:41 am

Shredded Braised Beef Short Ribs with Egg Noodles

12 Sep

I love short ribs.  They are versatile, rich, decadent, delicious and extremely cost effective.  I can rarely resist the very minimal price tag, and so have had to find a variety of ways to serve them.  This dish was so amazingly, mouthwateringly good that I’ll be making it, or a small variation on it, again in the very near future.  I prepared the marinade the night before serving, marinated overnight, and then popped these in the oven before I left for school in the morning.  It was such a load off to come home from a long day of studying and just have to boil some noodles, shred up the meat, and feast on 9 hours of slow-braised flavor.  This dish is comfort food at it’s finest.

As you may notice, this is very similar to my Tomato and Wine Braised Beef Short Ribs with Creamy Polenta.  I included it on the page, though, because it really illustrates how a few small changes to some standard ingredients and techniques can create a dish with an entirely different feel, even if the flavors are very similar.

Shredded Braised Beef Short Ribs with Egg Noodles

Serves 2

Shredded Braised Beef Short Ribs:

5 beef short ribs

Kosher salt and freshly cracked black pepper

1 tbs. dried thyme

1 tbs. dried parsley

1 tbs. canola oil

3 cloves garlic, smashed

2 cups red wine (I used a very bold burgandy)

2 cups homemade chicken stock

1 tbs. Worcestershire sauce

1 tbs. red wine vinegar

1 tbs. balsamic vinegar

2 medium carrots, chopped

2 medium onions, cut into wedges

2 ribs of celery, chopped

1/2 cup button mushrooms, sliced

Non-stick cooking spray

Season beef short ribs with kosher salt, freshly cracked black pepper, dried thyme and dried parsley.  I let them sit in the refrigerator a few hours to help the flavors develop, but you could skip right to the next step if you’re pressed for time.  Heat the canola oil in a large skilled over high heat.  Sear the short ribs.  Spray a large casserole dish with non-stick spray and place the seared ribs into the casserole dish.  Add the garlic, wine, chicken stock, Worcestershire, red wine vinegar, and balsamic vinegar.  Cover the casserole and let marinate overnight.

Preheat oven to 200º.  Place covered casserole in the oven and braise, turning once, 8 hours.  Add the chopped vegetables and braise an additional 1-2 hours until vegetables and tender and meat is separating from the bones.  Remove casserole from oven.  Now is a good time to start boiling the water for the egg noodles.

Separate solids and liquids through a colander.  This makes it easier to pick out the beef bones.  If any meat remains attached to the bone, remove it.  Remember to save your bones for stock by letting them cool and them placing them in a zip lock in the freezer.   Add all ingredients to a large sauce pan and heat to a simmer over medium-high heat in order to reduce sauce by 1/2.  Meanwhile, shred the beef with two forks.  Taste the sauce for seasoning and adjust levels of vinegar, salt and pepper as necessary.

Egg Noodles:

Cook according to package directions.

Serve shredded beef and vegetables over the egg noodles.  Ladle some sauce over top and enjoy.

Roasted Portobello Mushrooms with Tomato Reduction

12 Sep

This is a healthy, easy, scrumptious recipe.  Due to the juicy, filling nature of these portobellos, you won’t miss the meat one bit.  I served this over jasmine rice as a nice dinner, but it would work equally well as an appetizer.  This recipe would work equally well with just about any cheeses or by adding some herbs to the reduction.  It’s so great when a dish is packed with flavor and nutrients but low in sodium and fat.

Roasted Portobello Mushrooms with Tomato Reduction

4 large portobello caps, cleaned and rinsed

1 tsp. garlic powder

Kosher salt and freshly cracked black pepper

3 cups homemade pork, beef, chicken or vegetable stock (I used a combination of pork/beef and chicken because that’s what I had on hand, but this is a lacto-ovo-vegetarian dish if you use vegetable stock)

1 tsp. crushed red pepper flakes

1 cup shredded gouda, divided

1/4 cup grated Parmesan

2 medium tomatoes, sliced

1 Hungarian hot pepper, diced

1-2 tbs. Brummel & Brown butter substitute

Non-stick cooking spray

Season portobello caps on both sides with garlic powder, salt and pepper.  Marinate a minimum of 2-3 hours in stock.

Preheat oven to 350º.   Spray a large casserole dish with non-stick cooking spray.  Place portobellos “gill side” up in casserole dish, reserving marinade.  Top with one half of each type of cheese and then tomato slices.  Dice remaining tomato slices and set aside.  Add about 1 cup of stock to casserole dish and roast, uncovered, in oven for 30 minutes.

Meanwhile, in a saucepan, heat Brummel & Brown until melted.  Add diced pepper and sauté until golden brown.  Add diced tomatoes and reserved stock and simmer, uncovered, until most of liquid has been absorbed.

After 30 minutes of roasting portobellos, add remainder of cheese to the top of tomato slices and transfer to broiler.  Broil approximately five minutes until cheese is melted, bubbly, and golden brown.  Serve, either alone or over rice, topped with tomato and pepper reduction.

%d bloggers like this: