I simply can’t believe the holiday season is already upon us. The twinkle lights are strung, the Christmas shopping is well under way (or, if you’re like me, then it’s really just begun), and children are delightedly cutting out snowflakes (my classroom looks like an enchanted paper snowstorm just blew through), decorating gingerbread houses, and carefully formulating their letters to Santa. As Charles Dickens put it, “It is good to be children sometimes, and never better than at Christmas, when its mighty Founder was a child Himself.”
To me, children are a daily reminder of Christmas’ true meaning. The wonder and joy in their eyes [most of the time] reflects the spirit we should all embody this time of year, and all times of year. Unfortunately, it seems like no matter how hard I try with each passing holiday season, in some way or another I fall victim to the “doing” and the consumer culture of Christmas. When my focus remains within the physical realm, tunnel vision can completely derail any sense of latent wonder or joy. And the result of that is a very grumpy, ungrateful Scrooge. No fun for anyone.
I think the only way to combat this pesky dilemma is to shift my gaze from physical to spiritual, to allow the sheer wonder of Jesus’ birth seep into my weary heart. In that, the “doing” which once likened to dreaded chores might transform into acts of overflowing gratitude.
And in the spirit of gratitude, I give you an out-of-this-world recipe for short ribs. After braising the Dickens out of this meat and letting the bubbling red wine and herbs infuse it throughout, it simply slides off the bone and results in melt-in-your-mouth wonder and joy.
¡Buen provecho and Merry Christmas!
- 4 pounds bone-in beef short ribs
- Kosher salt
- freshly ground black pepper
- 3 Tablespoons all purpose flour
- 2 Tablespoons olive oil
- 1 medium onion, chopped or 1 cup fresh or frozen pearl onions (peeled)
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- ½ bottle dry red wine (preferably Cabernet)4 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs oregano
- 2 cups low-sodium beef broth/stock
- Preheat oven to 375°F. Season short ribs with salt and pepper and dust each side with flour. Heat a small amount of oil at a time in a large Dutch oven over medium high heat. Working in batches if necessary, brown short ribs on all sides, about 8 minutes per batch. Remove all short ribs to a plate.
- Add onion(s) to to the Dutch oven and continue cooking over medium-high heat for a minute. Add tomato paste and minced garlic, stirring about 1 minute. Pour in the wine to deglaze. Then, add sprigs of herbs and place short ribs back in and bring to a boil.
- Lower heat to medium and simmer until wine is reduced by half, about 15-20 minutes. Stir in broth/stock. Bring to a boil, cover, and transfer to oven.
- Cook about 2 hours until short ribs are tender and falling off the bone. Transfer short ribs to a platter. Strain sauce from pot into a bowl if desired. Skim/remove fat from surface of sauce and discard. (This is easier if you have time to place in fridge and let the fat solidify, then remove.) Serve over polenta, mashed potatoes, or pasta.
Not only does Amanda write with wit and insight, but her recipes are marvelous. Such fun to read her blogs and a joy to prepare her meals. Looking foreword to the short ribs. Thanks for sharing, Amanda.
Thank you, sweet Kelly! Such encouraging words 🙂 Love you guys.