Braised Short Ribs
recipe adapted from Bon Appetit, Y'all

Ingredients

• 4 to 6 lbs. beef short ribs
• course salt and freshly ground black pepper
• 2 tbs. canola oil
• 2 onions, preferably Vidalia, chopped
• 2 carrots, chopped
  
• 2 stalks celery, chopped
• 1 tbs. tomato paste
• 3 tbs. brown rice flour
• 1/2 c. red wine vinegar
• 1 (750-ml) bottle red wine, preferably Pinot Noir
• 6 cloves garlic, crushed
• Bouquet garni (4 sprigs of thyme, 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, tied together in cheesecloth)
• 2 to 2 1/2 c. reduced sodium beef broth

Directions

1. Preheat oven to 375 degrees. To brown the ribs, season them with salt and pepper. In a large, heavy-duty Dutch oven, heat the oil over medium-high heat until shimmering. Brown the ribs on all sides, in tow or three batches so as not to crowd them, 5 to 7 minutes. Remove to a plate and set aside.
2. To make the sauce, remove all but 1 tbs. of oil from the Dutch oven. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Decrease the heat to medium. Add the tomato paste and flour and stir to combine. Cook stirring constantly, for 2 to 3 minutes.
3. Add the vinegar and wine to deglaze the pan, using a wooden spoon to loosen the browned bits from the bottom of the pan. Cook uncovered, until the wine is reduced, 5 to 7 minutes. Return the short ribs to the pan and add the garlic, bouquet garni, and enough stock to cover. Bring to a boil over high heat. Cover, and transfer to the oven. Cook until the meat is tender, 2 1/2 to 3 hours.
   
4. To make the sauce, using a slotted spoon, transfer the cooked short ribs to a warm platter and cover loosely with aluminum foil to keep warm. Spoon off any excess oil left on the surface of the pan and discard along with the bouquet garni. In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Cook over medium-high heat until the sauce coats the back of a spoon; thin with more stock, if needed, to achieve this consistency. Taste and adjust for seasoning with salt and pepper. To serve return the ribs to the sauce and turn to coat. Heat briefly over medium heat if necessary to rewarm, then serve.
   

Okra and Tomatoes
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 3 tbs. canola oil
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, finely chopped
• 1/2 c. dry red wine
• 1 1/2 lbs. okra, stems trimmed, cut into 1/2 in. pieces
• 4 large tomatoes, cored, seeded, and chopped
• 3 sprigs thyme
• 2 bay leaves
• coarse salt and freshly ground black pepper

Directions

1. In saute pan, heat oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook until reduced by half, 3 to 5 minutes. Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately. Serves 4 to 6.
   

Lima Beans

Ingredients

• 1 (16 oz.) package frozen Lima beans
• 1 tbs. EVOO
• 3 tbs. minced onion
• 1 c. chicken broth
• 3/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 c. water

Directions

1. Combine all ingredients and brings to a boil. Then reduce heat and simmer for 30 to 45 minutes. Serves 4.
   

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