Braised Short Ribs in a Fancy Purple Pot

Can we talk for a minute about the ridiculous prices of dutch ovens? Specifically Le Creuset?

I found this recipe for braised short ribs and convinced myself that I needed a new dutch oven. Not just any dutch oven, but the purple Le Creuset. I went to Sur La Table (a very dangerous venture for my pocket book every time I visit) in pursuit of my new purple kitchen friend. I almost swallowed my tongue when I saw the prices! For that amount, you should be getting above and beyond just the cooking tool.

  • Really good looking Dutch man also included.
  • Full breast cup size growth with first use of Dutch oven.
  • Life time warranty that any shitty food created in this pot results in full refund.

Unfortunately, none of these things were included when I brought my new La Creuset home. But it does look damn good sitting on my stove top. And it does make some yummy food! I had never tried braising anything before. I was always super intimidated. But when I looked closer at the recipe, I thought… this is doable. Cook some red meat in some red wine for a Wehrly Good Time! Don’t be scared… DO IT.

Braised Short Ribs with Potato Leek Mash

Braised Short Ribs 1

Braised Short Ribs

  • 4 portions of short ribs (6-oz. each)
  • Kosher salt and freshly ground pepper
  • 1 T EVOO
  • 1 medium onion, largely chopped
  • 2 large carrots, cut into 1-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 C red wine
  • 3 C beef stock

Braised Short Ribs 2

Evenly rub the short ribs with salt and pepper. In your dutch oven, heat the olive oil to high. Sear all sides of the short ribs, about two minutes per side.

Add the onion, carrot and celery. Reduce heat to medium and cook for 5-10 minutes, stirring occasionally. Add the bay leaves, thyme and red wine. Cook to reduce the wine by half.

Add the beef stock and bring to a light simmer. Cover and place in the oven. Allow to cook for 3 to 3 1/2 hours, until the meat is starting to pull away from the bone.

Potato Leek Mash

  • 2-3 cloves garlic
  • EVOO
  • 1 leek, white and light green parts, chopped
  • 6-8 red potatoes with skins, cut into even pieces for cooking
  • Sour cream
  • Milk, and melted butter
  • Salt and freshly ground pepper

Boil the potatoes, with skins until they are fork tender.

In a small pan, heat the EVOO. Add the garlic and leeks (plus salt and pepper to taste) to saute for 5 minutes.

Once the potatoes are finished boiling, drain the water. Add in the leeks and garlic mixture, plus a bit of butter, milk and sour cream. Mash together and add salt and pepper to taste.

You can also add in some veggies- pictured I have brussel sprouts and asparagus.

For plating, put some mash at the bottom of the plate. Add to the top some veggies from the braising and a portion of meat. Then, add any veggies to your liking. Yuhum!

Easy, Wehrly Good Appetizers

Easy Apps

Hey party people, need a fast appetizer?!  Here are a few of my go-tos when having people over.  All are quick, have few ingredients and are people pleasers!

Prosciutto Wrapped Asparagus

 Easy Apps Asparagus

  • Asparagus, raw and trimmed
  • Chive cream cheese
  • Prosciutto, pieces cut in half (enough to cover one piece of asparagus)

Take a piece of prosciutto and spread enough cream cheese to cover the piece.  I use my fingers for this as it’s easier than a spreading knife.  Take one piece of asparagus and wrap the cream cheese-covered prosciutto around it.  Voila!  Prosciutto wrapped asparagus!

Apple Dubliner Dip

 Easy Apps Dubliner Apple Dip

  • 2 Granny Smith apples, chopped with skins
  • ½ cup red onion, chopped
  • 3 T chives, chopped
  • 2 C Dubliner cheddar, shredded
  • Mayo  *You can half the mayo with non-fat plain yogurt for a lesser fat version
  • Crackers for serving

Combine all ingredients in a bowl.  Use enough mayo, or mayo/yogurt split to make the dip stick together.  I wish I had a more scientific measuring for you, but I just keep adding both until the dip gets solid enough to put a cracker and dip into it.  Serve chilled with crackers.

Spicy Meatballs

Easy Apps Meatballs

  • 3 lbs. frozen meatballs (use plain or Italian)
  • ½ cup onion, chopped
  • 1 jar cocktail sauce
  • 1 jar hot pepper jelly

In a small sauce pan, combine the onion, cocktail sauce and hot pepper jelly.  Heat to a simmer and cook until the sauce is consistant.  Place the frozen meatballs in a crockpot over medium heat.  Pour the heated mixture over the top and cook for at least 45 minutes.  Serve warm.

Spring Flatbread

Easy Apps Naan

  • 1 pkg. Naan flatbread
  • Fig jam
  • Goat cheese crumbles
  • Arugula
  • Nut of your choice (Ive used pine nuts, almond shreds and walnuts… you can also toast them if you’re feeling ambitious!)
  • Fruit of your choice (pears or peaches work well, perhaps canned mandarin oranges?)
  • EVOO
  • Salt/Pepper

So, this recipe was given to me by my dear friend Sarah.  We were at a get together one spring time day when she taught me this little doosey.  I’ve been shamelessly ripping it off as my own since then, but figure I will give due attribution for the World Wide Web. You’re the best, Sarah!  Now, send me your giardinera recipe already.  Jeez!

Take the pieces of Naan and liberally spread the fig jam until covered.   Sprinkle the crumbled goat cheese on top and stick in the oven on 350-400 for around 10 minutes.  In a bowl, combine the arugula, nuts and fruit.  Add a little EVOO and toss with salt and pepper.  Once you take the Naan out of the oven, cover the top with the arugula mixture.  Cut into pieces and serve!