Praise the Shortrib and Pass the Cheesy Tater

TBI’s mom comes to our house for Christmas, which is perfect for me because as much as I love to put on an affair and set a table, I don’t have room enough (or stamina enough) to do it for a large crowd for a sit down dinner.

His family’s visit (which never totals more than 5) is a perfect opportunity for me to Christmas up the house and make a meal I think befitting a holiday, but not to stress overmuch about where to put everyone and do I have enough matching plates, yada yada…

This year it was just Todd’s mom, so I overcooked. I can’t cook this kind of stuff for just three people. I can’t resist putting out appetizers for an army, and too many choices of beverage and wine.

But the main event, this year, I believe was the real star atop the culinary tree.

I made shortribs with horseradish cream sauce, adapted from Smitten Kitchen’s version, and scalloped potatoes, like Mama used to make. I did the glorious bacon (!) green beans, and cheated on the rolls (but fooled TBI’s mom with them).

This was a very easy meal to make, and I suggest that if you are looking to win someone over - man, woman, or child, you should make these short ribs. Smitten’s version was a little involved for me, so I did it sorta her way. Here’s my way, and I must say, it came out PERFECT. Better than perfect. Oh lord, I can’t stop thinking about them.

Braised Short Ribs
(I made about twice this many, but it was a little tough to do with oven space and all. And, we have a ton left over.)

8 or so short ribs (2 packages)
1 whole box of beef broth (I recommend Kitchen Basics)
1 cup of red wine (If you wouldn’t drink it, don’t cook with it)
1/3 cup of balsamic vinegar
2 minced garlic cloves
fresh thyme (or dried - whatever you got)
Kosher salt
Cracked pepper
Several tablespoons of olive oil

Step 1:
Preheat your oven to 400 degrees.

Heat three or four tablespoons of olive oil in the bottom of a dutch oven or heavy stock pot until it’s almost smoking. (Sidenote: I did two different pots as an experiment. My calphalon hard anondized pot did the job a lot faster, and I ended up with a crispy outside/tender inside thing going on. The [less expensive] multi function dutch oven did fine too, and cooked slower and more evenly. Better result? I liked the ones with the crispy outside better, but it’s strictly a matter of opinion. Nevertheless, watch your food based on how much heat you think your pot holds.)

Salt and pepper your short ribs liberally, all over. Sprinkle with thyme. Use Kosher salt, kids – not table salt.

Then sear the short ribs on all sides. Smitten admonishes to not skimp on this step, so I didn’t. Get them good and brown on all sides. Here’s where it’s nice to have a heavy duty set of good long tongs. You can do this in a frying pan but A) you’re going to splatter a lot of grease and B) that’s just one more pan to wash. I recommend doing it in the stock pot.

Step 2:

When you are done searing, pour the braising liquid into the pot. That’s most of the box of broth, the vinegar, and the wine. Do not cover the ribs, because that would be making soup. It should come up about halfway. Be sure your ribs are standing bone end up – not bone horizontal. Toss in a little more salt and pepper, and your minced garlic for good measure. Oh, and some more thyme. Why not.

Step 3:

Move your stock pot to the oven. Cook there for about half an hour at 400, then reduce heat to 325. Cook for another two hours or so, but be sure to check on the amount of liquid in your pot from time to time, and be sure you aren’t charring your meat. If it appears to be falling off the bone, that’s good. If it is little black charcoal briquets, that’s bad.

Smitten suggests taking it out of the pan when it’s done cooking and putting the ribs on a cookie sheet and baking to crisp up the outside. I found that by using my super hot calphalon pan, I was able to reduce the cooking liquid and achieve that effect without the transfer.

There is not a carnivore in the world who would not tear into these babies with the abandon of a coyote with his prey. Speaking of coyotes, we saw one just sitting on the edge of the highway the other day. No roadkill around or anything. Maybe he was looking for a shortrib.

Horseradish Cream Sauce

I'm not sure if these babies could be made better, but I sure the heck did like the addition of the sauce.

1 cup COLD half and half
1/2 cup mayo
3 tablespoons (or as much as you like - I use more) horseradish
1 tsp. salt
2 tsp. pepper

Wisk that half and half in a smallish bowl. Don't make it into butter, but you want to thicken it a little.

Add in the mayo, wisk some more.

Add in the horseradish, salt, and pepper, and let it stand for an hour. It will thicken itself. Oooh, baby.

Best Ever Dessert

This is my all time favorite dessert. I feel that I am betraying my mother by sharing the recipe with you, because it is her famous and traditional Christmas evening treat. Still, I can't resist publishing it because it would be so wrong to hoard it all to ourselves. I mean it, people. This dessert will make you fight your grandma for the last piece.

Cranberry Pudding Cake

1 c. flour
3/4 c. sugar
1/2 t. salt
1 t. baking powder
2 T butter
1/2 c. milk
1 1/2 c. whole fresh cranberries

Mix dry ingredients. Cut in butter using a pastry blender. Add milk and cranberries. Do not overmix--this is like a biscuit dough. Pour into a greased 9" pan. Bake at 375 degrees for 20-25 minutes. Serve warm with caramel sauce. I always double the recipe for the cake, but not the sauce.

Caramel Sauce

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. evaporated milk

Combine all ingredients. Cook over medium heat, stirring frequently for about 15 minutes. Serve warm.

Go make it. NOW.