This may be my favorite recipe ever. In the winter when it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness, and lots of vegetables, is about the most comforting dinner you can possibly imagine.
Don’t let the long braising time in this recipe intimidate you. It’s an easy “prepare it and forget about it” step and fills the house with an enticing aroma that will make your guests’ mouths water. It’s a perfect company’s-coming meal because it’s guaranteed to impress.
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
Think you can’t make a real-deal Pho at home? Think again. Chris’s Asian Beef Soup is easy and oh, so satisfying.
Imagine a round of beef sitting in two bottles of rich Barolo wine, roasting away in your oven, its aromas seducing you no matter where you walk in the house… this is pleasure land. That beef, when it’s done, will be fork tender, almost melting into a sauce that looks like red velvet. To say we […]