Hi everyone, its chef Amy here. I had to share last night’s meal with you all. After an extended Christmas break due to Snowmageddon and the Polar Vortex that hit Indiana last week Josh and I had an extra week of vacation (or should I say an extra week to shovel snow in sub zero temperatures. What fun!) As we said goodbye to the break and prepared to gear up for the second semester of school we decided on a slow cooked meal to warm us heart and soul before hitting the grind. Josh came up with the menu and Jeff and I were in total agreement.
Then menu for our Sunday night dinner is Braised Short Ribs, Creamy Parmesan Risotto and a medley of sautéed Green and Wax beans with Asparagus and Mushrooms.
Don't be intimidated this meal is actually super easy to prepare. Here’s how we made it.
Braised Short Ribs:
8 Short Ribs
1 Tablespoon Kosher Salt
½ Tablespoon Cracked Black Pepper
½ Tsp Thyme
½ Tsp Basil
2 Carrots cut into large chunks
1 Celery Stalk, cut into large chunks
1 Medium Onion, cut into quarters
3 Bay Leaves
6 Juniper Berries
4 Cups Beef Stock
¼ Cup Sun-Dried Tomato Puree
2 Cups Red Wine
Preheat the oven to 300ºF. Combine the salt, pepper, thyme and basil. Rub on the short ribs. Place a heavy bottomed pot on the stove on medium high heat. Add the oil. Sear the ribs on all sides (this may take a couple of batches depending on the size of the pot being used). Transfer the meat to a platter and set aside. Add the vegetables and sauté until lightly browned. Add the liquids to the pot and scrape the bottom of the pan to lift off any of the yummy bits stuck to it. Return the meat to the pot and add the bay leaves and juniper berries. Cover the pot and place in the oven for 3 hours or until the meat is tender and ready to fall off the bone. When ready to serve, place the meat on a serving platter. Strain the liquids using a mesh strainer and press the vegetables to push them through the strainer producing a fine puree of vegetables to the sauce. Strain off any grease from the stock and adjust seasoning as needed.
Creamy Parmesan Risotto:
2 Cups Arborio Rice
2 Tablespoons Olive Oil
4 Cups Chicken Broth, hot
3 oz Cream Cheese
¼ cup Parmesan Cheese
½ Cup Milk
Place a large skillet over medium heat on the stove. Add the olive oil and rice. Stir frequently and allow the rice to toast slightly. Add the chicken broth 1 cup at a time to the rice, stirring constantly, and adding the next cup as the rice absorbs the liquid. Once the rice is tender remove it from the heat and add the remaining ingredients. Stir until all of the cheese is melted and thoroughly combined with the rice. Taste and season with salt and pepper as needed.
Sautéed Vegetable Medley:
½ lb. Fresh or Frozen Green and Wax Beans
½ lb. Fresh or Frozen Asparagus
1 cup Sliced mushrooms
Salt and pepper
Pour 1 – 2 Tablespoons of olive oil in a sauté pan over medium heat. Add the vegetables and salt and pepper. Cover with a lid and allow the vegetables to steam for 3-5 minutes. Remove the lid and continue to sauté until the liquid has evaporated, the vegetables are beginning to brown and they have an al dente texture to them. Adjust seasoning as needed.