Happy New Year! Where I live in the Midwest, we woke up to 12F and a fresh layer of snow this morning. Brrrrrr. Since winter will be with us for another 3 months, it's time for warm, comforting food! Slow braised and tender beef short ribs are the epitome of comfort food; fashionable enough to be served in restaurants, easy enough to make at home. My husband and I enjoyed this particular recipe (courtesy of Half Baked Harvest) at our mid-December gourmet group dinner hosted by good friends. We enjoyed it so much that we decided it would become our family Christmas Dinner.
Please excuse the quality of the photos as I was taking them while cooking and entertaining so simply used my cell phone. 😏
Beef Short Ribs Braised with Cranberries and Red Wine
My Favorite Mashed Potatoes
Green Beans with Caramelized ShallotsAdapted from Epicurious
1 pounds slender green beans or haricots vert, stem ends trimmed
2-3 shallots, sliced
1 tablespoons butter
1 tablespoons olive oil
1/4 teaspoon dried thyme (or 1/2 teaspoon freshly chopped thyme leaves are even better)
Bring a large saucepan of water to boil. Add the green beans and return to a boil. Cook until just tender, about 5-6 minutes. Drain and transfer immediately to bowl of ice water to cool. Drain on a clean dish towel or paper toweling. (Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill.)
Trim ends and peel shallots. Cut lengthwise in half, then slice. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper. (Shallots can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature).
Add pre-cooked and drained green beans to the shallots in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper.