Braised Short Ribs and Goat Cheese Mash

Back in the Game with Red Wine Braised Short Ribs & Goat Cheese Mash

Welcome, old (and new) friends! I’m sure some of you remember my old blog “A Touch of Garlic.” At the end of last summer, I dropped off the face of the Earth between balancing a new job and consulting part-time for my old one, and moving. Then at the end of December when I could actually breathe again – bye, bye old job for good – and I decided 2012 would be my year, I wanted to give this blogging thing another shot since many of my friends said they missed it, or at least missed the easy access to my recipes! But it just didn’t feel right writing on the old blog – so much has changed in my life in the two years since I started it. So, I bombed the old and it’s taken me this long to get my act together. What can I say, I’ve been busy?

I went from 100+ posts down to a mere 30-some in the transfer. I wanted a fresh start so I only brought over my favorite or most popular recipes. Unfortunately, all of your comments did not make it over, so if there’s an old recipe you go back to and have a question, feel free to ask again. Some of the posts still have their photos, some do not. My photography is just horrible, so bare with it and when I make the recipe again (since I’m sure to in the next year), I’ll post hopefully a newer and better one to fill in the gaps. As for the other content – life updates, trips (or more importantly, the food I eat on trips), link roundups, decorating ideas, cooking tips – all of that will make a reappearance over time. But you can always get some of that by following me on Pinterest, too.

Now onto what I do know how to do, unlike photography: cooking. I found this on Pinterest a while back and it made me LOL.

Drinking a lot of wine alone is not lonely, it is romantic. Damn, self, you got nice eyes.

I do an inordinate amount of my wine drinking by myself. In my kitchen. In my sweatpants. In my bed. In my bathtub, or hey, even the shower (I’ve mastered that, too). I can also easily polish off a bottle of champagne or Asti for dessert. There’s something to be said about a relaxing night of me time and a bottle of wine. Last weekend I had one such night and decided to make red wine braised short ribs, too, before a phone date with my best lady friend who lives in the far away land of Albany. What a nice romantic dinner. I even got fancy and used a cloth napkin on the sofa!

So I’m in my 20s, unmarried and somehow own a Dutch oven. Don’t ask, I know this isn’t the norm. I cooked my red wine braised short ribs in the Dutch oven – a one pot shop – which did make the cooking and clean up easier, but this could easily be transferred from a large, deep pan to a crockpot or slow cooker if you don’t have one.

Braised Short Ribs and Goat Cheese Mash

Red Wine Braised Short Ribs & Goat Cheese Mash

Adapted from Bon Appétit

5 lbs. bone-in beef short ribs
Sea salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
1- 1lb. bag baby carrots
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
8 cloves garlic, coarsely chopped
4 cups low-salt beef stock

Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil, then lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven, or transfer to your slow cooker if you’re using one instead of a Dutch oven.

Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Serve over mashed potatoes with sauce spooned over.

Goat Cheese Mash

2-1/2 lbs. potatoes, peeled and chunked
3 cloves garlic, sliced
1 cup milk
1/4 cup (1/2 stick) butter
4 ounces soft goat cheese
Salt and pepper

Cook potatoes in a large pot of boiling salted water until tender, about 25 minutes.

Drain potatoes and place back into pot. Allow them to sit over the heat for a minute or two, adding milk, butter, and goat cheese to allow them to slightly melt. Mix on slow speed with a with a hand mixer until mashed and combined. Season to taste with salt and pepper.

Warm Potato Salad with Goat Cheese

Warm Potato Salad with Goat Cheese

Warm weather reminds me of outdoor BBQs and my mom’s potato salad. However, potato salad (as good as it is) isn’t always appropriate year-round to pair as a side dish with dinner. I also highly doubt it’s good for you with most recipes drenching the potatoes in mayo. That’s why I was excited to find this recipe in Martha Stewart Living (I’ve been on a Martha kick) this month paired with a simple white wine roasted chicken and sugar snap peas that you can make any season!

The tart goat cheese gradually melts onto the warm vinaigrette-covered potatoes to create a creamy coating similar to traditional potato salad recipes. I normally add a clove of garlic sliced to the boiling potatoes for extra flavor, but you can forgo this additional ingredient if you use goat cheese with herbs like I did.

Warm Potato Salad with Goat Cheese

Warm Potato Salad with Goat Cheese

Adapted from Martha Stewart

2 lbs. red potatoes, scrubbed and cut into 3/4-inch pieces
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons EVOO
3 ounces crumbled goat cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Course salt and ground pepper

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.

Whisk together vinegar, mustard and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified (mixing of two ingredients that don’t normally mix together well, as in oil in salad dressings).

Transfer potatoes to a bowl and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot and parsley. Season with salt and pepper.