Try this comfort food on for size…
Ingredients for Braised Short Ribs:
- Short Ribs (one per person)
- Celery, Carrot, Onion (large pieces, basically quartered)
- Red Wine – get 2 bottles, one for braising and one to drink
- Flour, Canola Oil, Salt, and Pepper
- Fresh Thyme, Sage, and 2 Bay Leaves
- Preheat oven to 350 degrees.
- Put about 1/2 cup of flour in a pie pan and season it liberally with salt and pepper. Dredge each short rib in the flour and dust off.
- Heat canola oil in a Dutch oven over medium-high heat.
- Sear each side of the short ribs to get a golden crust.
- Add in the veges and a little red wine to deglaze.
- Once the bottom of the pan is scraped, add enough wine so 3/4 of the ribs are covered.
- Toss in the herbs and bay leaves.
- Cover the Dutch oven with foil and place in the oven to braise for two hours. Halfway through cooking, flip the ribs over.
Ingredients for Stuffing (it’s actually dressing since it’s not stuffed into a bird, but I still call it stuffing):
- 6 Slices White Bread (days old and/or lightly toasted are best)
- 1 lb. Sausage (Turkey, Pork, Polish, Italian… whatever you like)
- One yellow onion, small dice
- 2 stalks celery, small dice
- Fresh Sage (minced), Salt, Pepper
- Red Pepper Flakes (if you want to add a little heat)
- Chicken Stock
Directions for Stuffing:
- Brown the sausage in a little olive oil. Chop it down into small pieces as it cooks.
- Add the celery and onion and season with a little salt and pepper (red pepper flakes too if you like). Saute this with the sausage for 2-3 minutes.
- Add the bread cubes, sage, and a little bit of stock. Mix everything together.
- Take off the heat and place into a buttered casserole dish. Pour a little more stock over everything so it is damp. Bake in the oven for 25 minutes.
Place stuffing on the bottom, short rib on top. Garnish with minced fresh parsley. Scoop up some of the veges and pan drippings from the Dutch oven. Serve these on the side. Serve with the same red wine that you braised the short ribs in.
You can make a great gravy by putting all the veges and pan drippings into a small pot. Heat over medium heat and puree with a stick blender.