Nick and I celebrated the start of the new year with this great meal, and even though we are now a few weeks into 2013, I figured it’s never too late to share the recipes!
For the main course we slightly adapted this wine and cream short rib recipe from the Pioneer Woman, one of my favorite food bloggers. The sauce for this recipe is so good!
As a side dish we prepared caramelized brussels sprouts. In the past I’ve attempted to prepare brussels sprouts at home, but we’ve never really cared for them. Recently, however, they seem to be undergoing a resurgence in popularity and keep showing up on more and more restaurant menus, and after ordering and enjoying them a few times they’ve quickly become a favorite of mine…and I was desperate to convince Nick that he’d like them too!
We also toasted to the new year with Black Velvet cocktails, a surprisingly tasty mix of champagne and Guinness Irish Stout.
What you’ll need (we halved the recipe, which made about 4 servings):
- 6 Shortribs (we bought boneless)
- 1/2 cup red wine (more for drinking 😉
- 2 cans beef broth
- 1 tablespoons grainy mustard
- 1/2 cup heavy cream
- 1 TB capers
- 1 8-ounce package of mushrooms (we used baby bellas)
- Olive oil
- Salt and pepper
- Fresh rosemary: 1/2 TB diced, more for garnish
Preheat the oven to 400 degrees to roast the mushrooms. Arrange them in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast 15 to 20 minutes until golden brown. After removing the mushrooms, reduce the oven the 300-degrees.
Heat 1-2 TB olive oil in a heavy pot over high heat. Season the short ribs on both sides with salt and pepper. Quickly sear the short ribs for a minute or two on each side. Remove the ribs to a plate. Be very careful not to sear your hand in hot oil, like this chef 😦
Add the wine, beef broth and diced rosemary to the pot, stir to combine.
Return the shortribs to the pot, cover and simmer for 2 hours in a 300-degree oven.
After the shortribs have cooked, transfer them to a plate and stir the mustard, cream, and capers into the sauce.
Raise the heat to high and allow the sauce to bubble and thicken for several minutes. Remove from heat and add salt and pepper to taste. Return the shortribs to the sauce.
Serve the shortribs on top of the mushrooms and drizzle with extra cream sauce.
Caramelized Brussels Sprouts
For the caramelized brussels sprouts you’ll need:
- 1/2 lb brussels sprouts
- 2 slices bacon
- Olive oil
- 1 TB brown sugar, not packed
- 2 TB balsamic vinegar
- Salt and pepper
Cut off the bottom of each sprout, then slice it in half vertically. Rinse in cold water. Saute the bacon in the skillet over medium heat until crisp. Dice once cooled.
Drain the bacon grease from the pan and heat 1-2 TB olive oil. Place the sprouts in the skillet, cut sides down. Sprinkle with brown sugar.
Saute the brussels sprouts over medium low heat for 3 – 5 minutes or until bottoms start to caramelize and tops start turning bright green. Pour the balsamic vinegar over the sprouts and distribute around the pan. Cook for another minute, turn the sprouts over and finish cooking for another minute.
Add the diced bacon to the sprouts in the pass, toss and cook for one minute. Salt and pepper to taste.
Chefs’ verdict: I think this photo speaks for itself!