I know, I was just going on and on about grilled steak and not wanting to give up summer. Then what do I do? Mix it up with a rich, hearty comfort food that would be perfect for winter. I can’t explain it, I just goes with what speaks to me as I’m coming up with the weekly menu, then factor in time and schedules. The beauty of this is that the braised ribs were done in a slow cooker. Believe me, I’m shocked too. And, I was able to do the major prep work the night before. This is an incredible meal for sitting down with your family, and it would be equally appealing for guests. I’m already planning my next dinner party! (PS – Cheesy Polenta to follow in another post) Update my friends – The short ribs reheated fabulously for lunch! Polenta, not so much.
2 cups chopped onion
10 garlic cloves thinly sliced (I’m sorry, as a working mom. I just don’t have time for this. I subbed minced garlic [by Spice Island] and no one ran from the table covering their mouths)
3 Tbs tomato paste
1 Tbs olive oil
1 tsp dried oregano
½ tsp red pepper flakes (optional, especially if you have a 6 & 7-year-old that will act as if you are trying to perform some ancient ritualistic punishment)
1 (28 oz) can whole peeled tomatoes (such as Muir Glen)
4 (10 oz) boneless beef short ribs (definitely go boneless. The meat is fall off the bone, so the bones, well, just become a problem)
Salt and pepper to taste
Slivered fresh basil, to taste
In a medium skillet over medium heat, add onions, garlic, tomato paste, oil, oregano, and pepper flakes. Stir until onions are softened, about 5 minutes. Transfer to slow cooker. Stir in tomatoes. Season short ribs with salt and pepper. Add to slow cooker. Cover and cook on low until beef is tender, 8-9 hours. Less time? 5-6 hours on high is just as good.
Transfer short ribs to serving dish and tent with foil. Strain sauce into fat separator, reserving tomatoes, and let stand 5 minutes. Add reserved tomatoes back to empty slow cooker and break into large chunks with a wooden spoon (I used a square face potato masher and it worked just fine!). Stir in defatted sauce and season with salt and pepper to taste.
Pour sauce over short ribs and sprinkle with basil.
Wine Pairing Suggestions:
Active time: 10 minutes; Inactive time: 9 hours
*From America’s Test Kitchen – Slow Cooker Revolution
There is something about grilled steak that just screams summer. That summer reminder seems so important right now as the kids head back to school and summer hours at my office come to an all too quick close. Grilled steak, done right screams, “You can’t take summer from me! I will Not go gentle into that good night!” But, as the mornings dawn a tad chillier and the evenings beg for a sweater, I realize Mother Nature could not be held back and I celebrate one of the last grilled steaks of the season.
3 lb beef tri tip steak
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 cloves minced garlic
1 tsp black pepper
Combine ingredients, except tri-tip steaks. Mix well and pour into a resealable bag. Add tri-tip, close and refrigerate for 2 hours. Preheat grill. Remove tri-tip steaks from marinade and discard marinade. Place steaks on hot grill. Grill for 10 to 12 minutes, turning occasionally to get an even sear. Remove steaks when the reach your desired doneness. Rest steaks for 5 minutes and serve.
Wine Pairing Suggestions:
Active time: 20 minutes; Inactive time: 2 hours