I’m trying to be a little more organized with our weekends. Our weeks are a little nuts and then we just sort of ‘crash’ over the weekends. We need some time to just unwind and be lazy. But in addition to that, I want to plan for some time to do some of the things I love to do… that usually get lost in the mid-week shuffle. One of the things I am going to be more mindful of planning is to have some leisure time in the kitchen. I don’t love spending alllll day in the kitchen, but one meal a day is the perfect amount of leisure cooking. We always look forward to lounging around Saturday morning. While I’m all for a run for donuts, on snowy days staying in is more fun. So, I’m gong to find a new recipe to try for Saturday breakfast/brunch…. suggestions?
We usually go out or get pizza on Saturday night and out for brunch on Sunday after church. Sunday dinner is really the main event. This Sunday I’m bringing back a cozy dinner – the kind that cooks all day and makes the house smell amazing.
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At the beginning of January I wanted nothing to do with rich, comforting dinners… I guess that’s what happens after too much indulging during the Holidays. The weather was mild, it felt more like the beginning of spring and I was in the mood for fresh and light. Fast forward to three weeks later and we are in the midst of snow and winter seems to be here to stay for a bit. It feels a bit like starting over – getting in the mood for hot chocolate, fires every night and thinking of stews and hearty dinners again. Slow-Braised Short Ribs is at the top of our list. We made it for our family Christmas dinner – it is that good. Cozy dinners here we come : )
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Repost from 2014 :
I love to fix a big dinner on Sundays… preferably one that simmers on the stove (or in the oven) all day so it fills the house with the most amazing aromas.
This is how our table is set most Sunday nights for dinner, with the addition of a high chair, of course. And, there is not always wine. A lot of the time there is, but not all of the time. I usually keep some sort of bountiful seasonal display on our table so when we sit down for dinner it feels special.
Did I mention I made an apple pie, too? The house smelled out of this world!
And while I set the table…
Mike and Emma play – this is the “couch house” they built for Emma’s babies. Sunday is their day to play together and I get to spend the day in the kitchen.
Of course, she’s always available to help me in the kitchen if I should need her assistance.
Here is our table – set for three. Since Emma was 10 months old, we have sat at the table every night with Emma in hopes that she would learn to sit through dinner with us… we’re still working on it.
The candles used on the table are my favorite for fall – 12″ Tapers in Edgartown Sand.
Dinner is served. Can you smell it? Simmering beef, rosemary, wine, thyme….
Oh, it was so good. I created the recipe by combining some of my favorites from Martha Stewart and The Barefoot, of course. It was completely divine. I can not tell you how delicious the vegetables were – they had absorbed all of the flavors from the herbs and wine… served with mashed potatoes, no less.
And our Apple Pie (made with cinnamon, nutmeg and orange zest) for dessert. Recipe coming tomorrow.
Braised Short Ribs serves 4-6
6 beef short ribs
sea salt & cracked pepper
2 tablespoons olive oil
1 yellow onion, medium diced
6 carrots, peeled and medium diced
4 celery stalks, medium diced
1 leek, medium diced
4 garlic cloves, minced
3 cups of red wine
4 Bay Leaves
4 Rosemary Sprigs
4 Thyme Sprigs
6 cups beef stock
2 tablespoons brown sugar
Preheat oven to 275.
Heat a large dutch oven on the stove. Cover short ribs with salt and pepper. Add olive oil to the pan, then sear the short ribs in the oil for about 2 minutes on each side until browned. Remove short ribs and set them aside to rest.
Add onions and carrots to the same pot – cook on high for 2-3 minutes until they begin to soften. Add celery and leek. Cook for 5 more minutes. Add minced garlic and cook for another minute.
Pour in red wine and cook for about 5 minutes on high. Tie together fresh herbs with cotton twine and place them in the pot. Add beef stock. Bring entire pot up to a simmer. Put the short ribs back in the pot then cover and place in the oven. Cook for 3 hours at 275 degrees.
When finished cooking, place the pot on top of the stove and let it rest for 30 minutes.
With a ladle, scoop off the broth into a clear glass container (or two) and place in the refrigerator. Recover the pot with the ribs and vegetables. Refrigerate the broth for 30 minutes, then go back and skim the fat off of the top. Pour the remaining broth back into the pot and reheat until it is simmering. Remove from heat and cover to keep warm until serving.
I served our short ribs with mashed potatoes, but a crusty piece of bread would also be fabulous.
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Here is the Pin Strip :