The lessons learned from him are deep. Celebrate your birthday for the day as it's just for you. His always was celebrated alongside family and everyone got gifts. Growing up we had birthday cake on Christmas eve. In his later years, after the parents divorced, we'd head to a Mexican restaurant, then head to the family home with everyone else.
For the past 20 or so years, lasagna has been the Traditional Christmas eve dinner at the Hem house. It was fast and easy and could feed 25 people with ease. I've kept up that tradition for my husband and I. But not this year. I wanted something different, something new.
Same husband, but different meal. Enter red wine braised short ribs. We are spending Christmas together but he'll be working on New Year's day, which we Traditionally have Prime Rib. So we are adapting, compromising, and letting go of some traditions, for this year. Lasagna will come later.
So how do I make red wine short ribs?
Here is what you need.
- short ribs (English style)
- 2 bottle red wine (dry or full bodied)
- garlic
- half onion, sliced
- thyme
- bay leaf
- salt
- pepper
-
Start with good short ribs from the butcher (mine came from a local farm where we order a half cow every year). On a rack in a sheet pan, salt and pepper all sides, leave uncovered in the fridge for at least 6 hours. Once they are air chilled, remove and let sit at room temp while you heat up a cast iron over medium heat. Sear all pieces on each side, a few pieces at time so they aren't crowded. Place back on the rack until all are done.
Now I seared mine the night before, so I placed in my Dutch oven with some thyme, more pepper, garlic, bay leaf and onion and left covered overnight. I brought the pan out to knock the chill off it while I made breakfast. Once it was back to room temp, I added a bottle and a half of red wine. I prefer a full bodied red, but your favorite drinking red will work, just avoid the sweet reds!
I added a sheet pan on a separate rack under the Dutch oven, and placed the Dutch oven, lid on, on the rack above. Then I turned the oven to 250 convection bake (which is like 275).
I'll be leaving it at that temp for at least 6 hours while we are gone. But here is my secret, my oven is wifi controlled, so in about 4 hours, I'll increase it to 275. Once we get home, I'll remove the lid, and increase the heat to 300 until they are tender. Now I cannot tell you how long that will be. I eye it, but because I'm braising and cooking over a low temp, mine take at least 9 hours total.
These pair really well with a garlic parm mashed potato side dish, and a green vegetable like asparagus, brocolini, or Brussel sprouts. Reserve some of the jous and make a gravy or add some extra wine and reduce to make a pan sauce to drizzle over the top.
There are a millions ways to make this, a million ways to mess it up, try it, make it your own, Bon Appétit!
