I had not one, not two, but THREE different packages shipped to my old office this week. Good thing they still like me around there and gave me a call to let me know.
I realized I failed to send a few very important wedding invites (fail).
And I've obviously strayed from my usual posting schedule. Sorry.
As evidenced by my slackness this week, postings will be a bit sporadic for the next two weeks. Please bear with me.
I am getting hitched after all.
My goal is to get a few recipes up, but the workout posts will be on hold until after the honeymoon. This doesn't mean I won't be working out - you know I'll be squeezing in as many workouts as possible before the "I dos" and Scott and I are looking forward to lots of hiking and maybe a visit to a local CrossFit gym during our week in the mountains. But something has to give for me to maintain my sanity this week.
And it's no secret I'll take food over fitness any day of the week.
Wine Braised Short Ribs with Roasted Acorn Squash Mash
Prep Time: 30 minutes
Cook Time: 2 1/2 to 3 hours
Total Time: 3 1/2 hours
3 lbs of short ribs
4 carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 bottle red wine
1 tablespoon tomato paste
3 sprigs of rosemary
8 sprigs of thyme
10 sage leaves
Handful of flat parsley
1 acorn squash
2 tablespoons of butter
3 cloves of garlic, minced
4 cloves of garlic, whole
2 tablespoons of olive oil
Salt and Pepper
Preheat oven to 400 F. Heat a dutch oven or large bottom pot over high heat. Season short ribs with salt and pepper. Add 1 tablespoon of olive oil to pot and allow to heat for a few minutes. Add short ribs to pot and sear undisturbed for 4 minutes. Flip short ribs and sear for an addition 4 minutes. Remove short ribs and set aside. Add celery, carrots, and onion and cook fro 5-7 minutes until they begin to soften. Add minced garlic, thyme leaves, rosemary leaves, sage and parsley, stir to combine and cook for 2 minutes. Add red wine and short ribs to the pot. Nestle the short ribs in so that they are submerged in the liquid. Cover the pot and put it in the oven. Cook for 2 1/2 to 3 hours until short ribs are fall off the bone tender.
About 45 minutes before the short ribs are done, slice acorn squash in half and scrape out the innards (seeds and strings). Coat squash in olive oil, season with salt and pepper, and drop two whole cloves of garlic into each cavity. Place on a cookie sheet cut side up and roast for 30 minutes until flesh is fork tender.
When shorts ribs and squash are finished. Mash squash inside skin with a tablespoon of butter and season with sat and and pepper to taste. Top with shorts ribs and enjoy.