Sunday, December 26, 2010

Malbec Glazed BBQ Beef Short Ribs

Christmas is over. It's time to get back to the usual shtuff. So since I know a BUNCH of you are off this week. I'm going to post some new recipes for you. Woo hoo! So roll up your sleeves. It's time to cook people!

First up : Short Ribs

When I think of short ribs I think of Betelnut Restaurant in San Francisco. They have amazing, fall-off-the-bone, tender, short ribs. They are so yummy and craveable. We have to go a few times a year for the ribs, edamame and firecracker calamari.

We recently had short ribs when we were up at Williamson Wines in Healdsburg and they were pretty darn tasty too. And I have the recipe! This short rib recipe does not have an Asian flair, but they are just as good. And you can make them at home. But you might want to do it on the weekend when you have a few hours. 'Cuz these babies need to roast in the oven. This is a good Sunday night meal.


Malbec Glazed BBQ Beef Short Ribs

4 T vegetable oil
8 short ribs
2 medium onions, diced
6 cloves garlic, chopped
6 oz can tomato paste
1/2 bottle red wine (Malbec)
1/4 cup red wine vinegar
3 T molasses
1 cup smoky BBQ sauce
2 cups low sodium beef broth
1 t. dried thyme

Preheat the oven to 350┬║

1. Heat a large saute pan over high heat and add the vegetable oil.
2. Season the short ribs with salt and pepper. Sear the seasoned short ribs in the oil on all sides.
3. Remove the short ribs and place into a shallow roasting pan. Lower the heat to medium and add the onions to the saute pan and cook untily lightly caramelized about 10 minutes.
4. Add the garlic and cook for one minute. Add the tomato paste and cook until the vegetable mixture is well caramelized about 10 minutes.
5. Deglaze the pan by adding the wine, vinegar, beef broth, molasses, BBQ sauce and thyme. Add the ribs back in to the roasting pan.
6. Cover the roasting pan with a lid or aluminum foil and bake for 2 hours or until the meat is almost falling off the bone.
7. Remove the short ribs from the pan with tongs and keep warm.
8. Strain the sauce from the vegetable mixture through a fine mesh sieve.
9. Reduce the sauce in a medium sauce pan to desired consistency, about 10 minutes and reserve.

Whole Grain Mustard & Horseradish Mashed Potatoes

4 large russet potatoes, peeled, cut into 1/2 in cubes
1 pint heavy cream
1 stick butter
1 T whole grain mustard
1 T prepared horseradish
1/2 t Worcestershire sauce
2 t. kosher salt
1 t. black pepper
1/4 cup fresh parsley, chopped

1. In a large pot, add peeled potatoes and cover with cold water.
2. Bring potatoes to a boil and cook until tender with a fork, approximately 15-20 minutes.
3. Strain potatoes from the boiling water.
4. In a medium saucepan, heat the cream and butter.
5. Add the potatoes into a Kitchen Aid mixer (or return to pan) and mix with the paddle attachment (or a hand-held potato masher or mixer.) Add the heated cream and butter, Worcestershire sauce, horseradish, whole grain mustard, parsley, salt and pepper.
6. Whip until potaotes are smooth and creamy.
7. Adjust the seasoning to taste.

Serve with a nice Malbec. Tapiz Malbec from BevMo would be good. Or of course the Malbec from Williamson Wines. But you might have to order it from the winery.

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~Kris