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.