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Braised Short Ribs

Reheating time: 7-12 minutes

Nothing says September like our braised short ribs. Is it a hot weather indulgence or cold weather comfort?  Why do we have to choose?  How about an inbetween day? Like today! Well, it remains to be seen exactly how the day will unfold, but with the actual outcome of the dish, we’re confident that this dish could be eaten in any climate and still be delicious. There’s something about braised beef and the crunch of the broccolini that fits any scenario. Seriously. You really can’t go wrong. Onions are amazing right now – they pack so much flavor and sweetness, and they are perfect for fortifying a nice jus. And let’s not forget about the skordalia – first time we’ve run this.  Chef Matt threw this at us and we were so on board. Think healthier, garlicy-er mashed potatoes. That’s a winner if we’ve ever seen one. Enough blabbing. See what it’s about for yourself. Get in there!


For the short ribs:

In a large cast iron pan or other stove/oven safe vessel, warm the onion and black truffle jus over medium heat until it’s fluid and hot. Add the pieces of short rib to the pan and spread out in an even layer. Pop the whole thing in the oven at 375F for 10 minutes, checking halfway, until everything is nice and hot. Spoon some of that jus over the top.  If you’re impatient or really hungry, you can always microwave the short ribs for a few minutes before putting them in the oven to speed up the process. Once everything is nice and hot, pull the pan out of the oven and set it over low heat, to bring the jus to a simmer. It’s important that the shortribs be warmed up completely for them to be nice and tender, so don’t rush this part. Keep the pan on a low simmer till you’re ready to eat! 


For the broccolini and scordalia:

Scoop the skordalia into one side of an oven safe casserole dish (be sure to leave room for the broccolini) and put it into the 375F oven for 5 minutes.  Pull them out, stir the skordalia and add the broccolini (don’t leave any of the garlic behind) on the other side of the casserole.  Pop back in for 5 more minutes.  Make sure it’s all hot. Or, you can put both in the microwave, but where’s the fun in that?  An absolute must – shower some of the jus on the skordalia – a match meant to be!


For Ray’s salad:

Simple and delicious.  Pop the greens in a bowl.  Sprinkle with a little S+P to your taste.  Drizzle the dressing and toss.  Need we say more!?


That’s it! We hope you enjoy tonight’s dinner, and thanks again for ordering 🙂


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