Saturday, December 26, 2009

Braised Beef Short Ribs with Red Wine Gravy - Bon Appetit's October Cover Recipe

My resolve to keep my New Year's resolution 2008 to cook all 12 cover recipes of Bon Appetit has been successful. (There's just the little matter of baking the peppermint chocolate cake on December 2009's cover...) My procrastination is in posting the Cover Girl dinners - well - this, that and the other thing occurred. There was the sprained ankle.... and my six weeks directing a rodent (Stuart Little- a holiday show), a few deadlines and then this decision (which I declared in print) to bake 24 holiday Italian cookies in December.... which will definitely go into my "what was I thinking" file folder....
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Enough! Below is Bon Appetit's slow-cooked short ribs dinner. Smothered in a red wine, sun-dried tomato gravy with mashed potatoes and braised greens, it was a hit.


I bought my ribs from a local producer at St. Paul Farmer's Market - Otis Family Farms. His ribs were meaty and tender. Another plus for buying local and from someone you know.
The Swiss chard was briefly sauteed in olive oil.

The ribs were braised for two hours in red wine, herbs, sun-dried tomatoes and other aromatics.


Potatoes were mashed and the melding of flavors was delectable. Comforting, autumn, with the fresh taste of the Farmer's Market shining through. It can be made a day ahead, it does not need babysitting and it guarantees smiles at the dinner table. Conversation ceased for awhile as everyone savored the meal. Don't let the list of ingredients intimidate you - the meal is very easy to execute and once your ribs are braising, you are free to dance in your living room, take a bubble bath, check Facebook, read food blogs, or nap. The recipe is here: Braised beef short ribs.
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Dessert was "Cake with three milks." The cake is drenched in three milks and just - soaks it in - marinates and is the tenderest, milkiest, whitest, creamiest cake know to come out of an oven that does not contain buttercream. You will find yourself thanking cows. It will be part of your repertoire. Find the recipe for Pastel de Tres Leches at Girlchef's blog here.


Looks like a simple sheet cake.

But the clouds of milk tells you there is something special going on in that cake. It's inviting.

26 comments:

artful said...

It all looks quite wonderful, although you lost me for a bit with the swiss chard . ..
Keep up the good work here. What can we next expect?

girlichef said...

ahhhh...dreamy dinner. I find pure comfort in the simple thought of your gorgeous braised short ribs topped off with some tres leches cake. Love the simple raspberries on top :)

Katy ~ said...

I still feel full from Christmas dinner, and yet I look at your gorgeous food, and I think...well..maybe..just a little bite!

Cinnamon-Girl Reeni♥ said...

I love the sun-dried tomatoes with the ribs - such flavor! And tres leche - how divine!

Wanda said...

I've never eaten or attempted to make Pastel de Tres Leches Claudia...I guess the wettness had me question it...but if you say it is good, it must be...I guess I may have to try and make it!

Kim said...

I would love to have some of that tres leches cake - wow, does it look delicious or what?? I have to make that soon!! Love the braised short ribs, especially with swiss chard - yum!!

Barbara GF said...

Wow, that was some challenge, to make all 12 covers, Claudia. You are one industrious lady! Buon anno!

figtree said...

Oh my what a feast! I love the idea of doing each cover..These ribs look deeeeevine!

Bridgett said...

I am hoping you had a wonderful Christmas, Claudia. As usual you have something wonderful each time I come onto our blog and these short ribs look heavenly.

The Blonde Duck said...

Popped in to say hi! This sounds wonderful!

Donna-FFW said...

Holy Lord woman.. what an absolutely sensational looking dinner. I can almost smell it, it looks so inviting, and a lovely dessert to go with it.. you rock!

Sophie said...

What a superb dinner, Claudia!!

A real faest for the eyes & mouth,...MMMMMMMM,...wonderful festive food!

Lovely!!! I wish you & your family a lovely, healthy & apart 2010!!

Chow and Chatter said...

oh wow looks scrumptious and what a great project

Velva said...

Claudia, wow, I did not realize that you were making each recipe that adorned this year's Bon appetit magazine. Impressive! Your short rib dish turned out wonderful. I have been eyeing that same recipe but, have yet to make it. I think I have just been inspired.

Happy New Year.

My Little Space said...

Oh wow, these look awesome good! Such a comforting meal and the cake looks simply delicious too. Yummm... Btw, HAPPY NEW YEAR to you & your love ones! May you've a blessful & properous new year! Cheers.
Best Wishes, Kristy

Pat @ Mille Fiori Favoriti said...

This looks like a perfect cold winter's day dinner Claudia. Braising always makes the meat so succulent.

I never made tres leche cake. It sounds so rich and creamy...like a custard?

24 days of Italian cookies!! Thanks so much the link! I will happily explore it!

Happy healthy New Year! Hope both of our ankle/ foot maladies clear up in 2010! :-)

The Blonde Duck said...

Have a wonderful New Year's!

Gera @ SweetsFoods said...

You should not name such delicious treats savory and sweets at this hour…I'm far of dinner.
Brilliant both the ribs and the cake well a daily staple :)

Happy and Joyful New Year 2010 for you Claudia!!

All the best,

Gera

janet said...

Wow, Claudia, you never cease to amaze me, all 12 !!!!
Thanks for your kind words on the loss of our pet, I appreciate it.
I hope you and your family have a wonderful and Happy New Year!

theUngourmet said...

I've been wanting to try a new slow cooker recipe. This looks terrific and I'm loving the chard with it. Of course, the dessert is indeed inviting!

Happy New Year!

Ciao Chow Linda said...

Sorry I haven't visited for a while. Man have you been busy cooking up a storm! So ambitious this Italian cookie baking of yours. Everything looks terrific. Happy New Year.

Phoo-D said...

What a wonderful meal! We love short ribs and that cake is making my mouth water!

Mari said...

Wow! I love your three milks cake! I have posted one like this too! It's been a pleasure to enter your page.

Till later,
Mari

ARLENE said...

The minute I saw that issue, I wanted to make the short ribs. They are a very favorite of mine. Unfortunately, I'm trying hard to lose weight, so they're not in the cards quite yet. Love your blog, which I found on Foodbuzz.

Anna said...

This dish looks delicious, full of flavors. I love braised beef.

Karen said...

To cook the cover of Bon Appetit is such a fun idea! I have the Jan 2010 issue in front of me now... I just can't stop looking at that luscious plate of spaghetti! I'll have to take a look at your other cover recipes!