Milk and Cream Braised Pork Loin


I frequently braise meats using wine, beer, broths, or plain water; this recipe uses milk and cream. The wonderful thing about using milk and cream as a braising liquid is that it makes its own gravy as the milk cooks down. The combination of the pork fat, sage, lemon, and black pepper make a truly amazing tasting gravy.

Here is what I did:

Milk and Cream Braised Pork Loin


5 pound pork loin roast
Salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
Leaves from 1 bunch fresh sage
2 cups whole milk
2 cups heavy cream
Wide strips of zest from 1 lemon


Generously season pork loin with salt and pepper. Heat oil and 1 tablespoon of the butter in a dutch oven over medium-high heat until butter melts. Add pork, beginning with fat side down, and brown on all sides 4 to 5 minutes per side.

Pour off fat from dutch oven. Reduce heat to medium and add the remaining 2 tablespoons butter. When butter melts, add half the sage leaves and fry for a few seconds. Slowly add milk and cream. Then add lemon zest, season to taste with salt, and bring to a simmer. Reduce heat to medium-low. Partially cover dutch oven and gently simmer for 1 hour, turning pork after 30 minutes.

Coarsely chop remaining sage leaves and add to dutch oven. Continue simmering, partially covered, for 1 hour more once again turning meat after 30 minutes. Uncover casserole and continue simmering, turning every 30 minutes, until meat is very tender and milk mixture is pale golden and thick, about 90 minutes more.

Transfer meat to a warm serving platter and slice meat. Spoon sauce over meat and serve.


Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast


Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast plated with bacon weaved roasted Brussels sprouts and an almond rice pilaf.


Stuffed and seasoned breasts in a cast iron skillet ready to cook.


Admit it.  Most recipes for chicken breast are pretty bland and tend to be dried out. That’s because most recipes are for boneless and skinless chicken, the two things that give the chicken flavor and help the breast retain moisture.

This recipe has relatively few ingredients and comes together rather quickly. It could easily go from start to on the table in under an hour.

Although the directions in this recipe are for cooking in an oven, I have easily cooked this on a gas grill with great success too.

Chèvre, Garlic, and Chive Stuffed Bone-in Chicken Breast


4 ounces softened goat cheese
4 cloves garlic minced
Zest from one lemon
2 tablespoon chives minced
Kosher salt
Freshly ground black pepper
3 medium bone-in, skin-on chicken breasts, about 1 ½ pounds
Olive oil
½ cup unsalted butter


Preheat the oven to 425°F.

Mix the goat cheese with the lemon zest, garlic and chives until well blended. Set aside.

Loosen the skin on the chicken breasts by running your fingers underneath it but leaving it attached at the edges. Then, working from the narrow end of the chicken breast, cut a deep slit into the breast and as far into the breast as you can go. Carefully create a cavity inside the breast without cutting through the other end or making the entry point wider than 1 ½ inches.

Divide the goat cheese mixture into six equal parts. Stuff a portion of the goat cheese mixture into the slit in one of the chicken breast, pushing it as deep as possible into the slit. Use a toothpick or two to hold the slit closed if necessary. Stuff another portion of the goat cheese mixture under the skin of the chicken breast. Massage your fingers across the top of the skin to spread the cheese into an even layer and covering as much of the breast as possible. Repeat with the other chicken breasts.

Place breasts in a large cast iron skillet, drizzle and rub in a little olive oil, and season with kosher salt and fresh ground pepper. Place breasts in preheated oven. Meanwhile, melt a half cup of unsalted butter in a sauce pan and heat until just beginning to brown. After the breasts have cooked for 15 to 20 minutes, baste them with the melted butter. Continue cooking for another 15 to 20 minutes or until the skin is brown and crisp and an instant read thermometer inserted in the thickest part of the breast reads 165°F. Remove breasts from oven, baste one final time with butter in skillet. Tent with foil and let rest 5 to 10 minutes before serving.

Bacon Weaved Roasted Brussels Sprouts Skewers


A lot of people claim they do not like Brussels spouts because they are bitter; that may very well be true. Brussels sprouts do contain a compound some perceive as bitter because of genetics – much like the asparagus, cilantro, arugula, and others. Another reason some taste bitterness in Brussels sprouts is because of the preparation – they are boiled or steamed.

It turns out the bitter compounds in Brussels sprouts are broken down when cooked at a much higher heat than boiling or steaming can achieve. Roasting at temperatures above 375°F will give you that result. Roasting will also cause caramelization which creates some sweetness and helps balance any remaining bitter notes.

But really – Brussels sprouts and bacon? Not much else to say here except “More please!”

Bacon Weaved Brussels Sprouts 


8 slices thick cut bacon
32 Brussels sprouts of similar size
Kosher salt
Fresh ground black pepper
8 wooden or metal skewers (See note)


Preheat oven to 400ºF.

Cook the bacon in a large cast iron skillet until it shows just a hint of browning but is still soft and pliable. Overcooking the bacon will make it impossible to weave onto the skewer. Remove the bacon from the pan and set it aside. Drain most of the bacon grease from the pan saving it for another use. A thin coating of bacon grease should remain in the pan.

Trim the brussels sprouts and remove the outermost leaves. Add the sprouts to the skillet, shake the skillet to lightly coat the sprouts, and season with salt and pepper. Roast in the oven until sprouts are beginning to brown or for about 15 to 20 minutes. You do not want to completely roast the sprouts at this time. They will be roasted further when skewered.

Assemble the skewers by threading 1 end of the bacon onto the end of a skewer. Add a sprout and weave the bacon around the sprout and back through the skewer. Add a second sprout and once again thread the bacon around and through the skewer. Repeat this until you have 4 or 5 sprouts on the skewer each time moving the bacon and the sprout down the skewer. Allow at least 1 inch of skewer to extend beyond the last sprout or end of bacon.

Arrange the skewers on a baking sheet and bake the skewers for 15 to 20 minutes, or until the bacon is fully cooked.

Note: I prefer to use wooden skewers. Wooden skewers will need to be soaked for several hours to help prevent them from burning. Covering the exposed wood with foil will also help prevent them from burning. Another reason to soak the skewers is to help with skewering the food and to help the food slide off after it is cooked.

Spinach Prosciutto Provolone Stuffed Flank Steak


Spinach, Prosciutto, Provolone Stuffed Flank Steak plated.


Flank steak topped with Berkshire Prosciutto, Provolone, basil and spinach.


Rolled and ready for the grill.


“I don’t get no respect.” – Flank, the Rodney Dangerfield of steak

You’re really missing out if you’re guilty of rushing to the rib eyes, strips, and Porterhouse cut steaks and skipping over the flank steak. Bite for bite, flank steak is one of the most flavorful cuts of beef there is. Yes, it has a reputation as being a tough cut of meat, but done correctly, this steak will deliver a nice juicy, beefy tasting pleasure.

How do you accomplish this? First, don’t overcook. Rare or medium-rare at most. Cook beyond medium-rare, and you will end up with shoe leather. Second, slice it correctly by cutting the flank thinly and against the grain. Flank steak is comprised of long fibers of muscle and connective tissue. Cutting against the grain breaks up those fibers. The last thing for flank steak is to consider a marinade. Although it isn’t absolutely necessary to marinate a flank steak, the steak takes to marinade very well and really absorbs all those extra flavors. I chose to marinate the flank in this recipe.

One last thing to mention: flank steak is not a skirt steak. They do come from the same general area, but they are different cuts. The flank is usually thicker and larger than a skirt. They can sometimes be substituted for one another. Because this recipe calls for butterflying the steak, I would not substitute with this recipe.

I give instructions for cooking in an oven or on the grill utilizing a cast iron skillet for both. You can forgo the cast iron skillet if cooking on a grill. Using a cast iron skillet will allow for a more even sear and also prevent any oozing filling to fall between the grates and cause a flareup. A slate plancha could also be used in place of the cast iron.

Here is what I did:


½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 garlic cloves, peeled and sliced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1 flank steak (approximately 2 pounds)

3 ounces prosciutto
6 – 9 slices provolone cheese
1 cup whole fresh basil leaves
2 cups whole fresh spinach leaves (remove stems)
Kosher salt and pepper

Oil for cooking


Combine balsamic vinegar, Dijon, and garlic in a blender and purée until smooth. With the blender running, slowly pour in the oil and blend until emulsified into a thick, creamy consistency. Season with salt and pepper.

Place the steak on a clean work surface so the long edge runs perpendicular to you. Using a sharp knife and cutting parallel to your work surface, butterfly the steak in half lengthwise. Make sure not to cut all the way through. (Leave a ½- to ¼-inch portion along the edge.) Fold open the meat like you would a book and gently flatten the seam to form a rectangle. Using a meat mallet or rolling pin, pound the steak to a ¼-inch thickness.

Transfer the mixture to a plastic zip locking bag and add the flank steak. Squeeze out any excess air, seal, and refrigerate. Allow the steak to marinate for at least 2 hours or up to 24; the longer the time, the more the steak will take on flavors. Be sure to turn the bag periodically during the marinating time.

Remove the marinating flank steak from the refrigerator and let come to room temperature for about 30 minutes. Then remove the flank steak from the marinade and remove most of the marinade. Discard all remaining marinade.

Arrange the meat on a work surface with the grain running horizontally. Doing this will assure you slice it against the grain when you cut the rolled steak. Lightly season the top with salt and pepper. Lay the prosciutto slices in an even layer in the same direction as the grain. Leave about one-inch at the top edge so no filling is exposed outside the roll. Next add the provolone, followed by the basil and then the spinach.

Start rolling the flank steak away from you making sure to keep it as compact as possible as you roll. Once rolled, tie the stuffed roll with kitchen twine about about 2 inches apart. Lastly, season the outside with salt and pepper.

If cooking in oven:
Preheat oven to 350°F. Add a few tablespoons oil to a large cast iron skillet and heat on medium-high until smoking. Add the rolled flank steak to the pan and sear on all sides for about 3 to 4 minutes per side for a total of 12 to 16 minutes. Make sure roll is seam down and transfer the skillet to the oven. Roast for another 15 to 20 minutes or until an instant-read thermometer reads 125°F in the middle of the roll.

If grilling:
Heat the cast iron skillet on the grill while bringing the grill up to temp. With the skillet on the grill, close lid and turn all burners on high for 15 minutes. Keep half of the burners on high heat and turn remaining burners down to low. Position the skillet over the high burners and add a few tablespoons of cooking oil to skillet and distribute it evenly. Add the rolled flank steak to the pan and close the grill for 3 to 4 minutes. Repeat this three more times to sear all sides of roll. Sear on all sides for about 3 to 4 minutes per side for a total of 12 to 16 minutes. Move the skillet to the cooler side of the grill. Close the lid and adjust heat to maintain a grill temperature as close to 350°F as you can. Do not roast higher than 350°F. Roast the steak on the grill for another 15 to 20 minutes or until an instant-read thermometer reads 125°F in the middle of the roll.

For both methods:
Transfer the steak to a cutting board, tent loosely with aluminum foil, and rest for about 15 minutes before slicing. Remove cooking twine and slice the steak into pieces no thicker than three-quarters of an inch.

Red Snapper with Strawberry Avocado Salsa


Don’t get me wrong, I love a good fish fry, and during Lent there are many to choose from in Cedar Rapids. However, a person can only eat so much deep-fried fish, and I really do not like deep frying anything, let alone fish, inside my house. (I set up my fryer outside or in the garage when I do deep-fry.)

This red snapper topped with a strawberry-avocado salsa is a welcome flavor fest this time of year and it just may get you through the last days of winter doldrum.

The red snapper can be cooked several different ways for this recipe and each of them are equally good. I have grilled, pan seared, and broiled the fish while making this and each time with excellent results.

If using a gas grill, I like to heat the grill to high temperature and then turn the burners down. This gets the grates very hot and the residual heat helps cook the foods. You will need a good 15 to 20 minutes to get the grill up to its high temp and then another 10 to 15 minutes for the grill to balance out the temperature to your desired cooking temp.

If broiling, begin with fish skin side up about 6 inches from broiler.

If pan-searing, you will need an additional 2 tablespoons of your preference of olive or vegetable oil. I recommend using a cast iron skillet if pan-searing.

Here is what I did:

Red Snapper with Strawberry Avocado Salsa


1 jalapeño pepper, stemmed, seeded and finely chopped
2 cups strawberries, hulled and medium chopped
¼ cup finely chopped red onion
2 tablespoons finely chopped cilantro
1 teaspoon lime juice
1 ripe avocado, peeled, pitted and diced
Salt and pepper to taste
1 tablespoon extra virgin olive oil
1 ½ tablespoon finely grated lime zest
4 (5- to 6-ounce) skin-on red snapper fillets


In a medium bowl, stir together jalapeños, strawberries, onions, cilantro, lime juice, avocado and salt to make a salsa. Set aside. I prefer to make this several hours ahead to allow the flavors to marry.

Preheat grill to medium heat, heat broiler to high, or heat 2 tablespoons oil in cast iron skillet on medium-high heat.

Meanwhile, prep the fish by combining oil and zest in a small bowl then brush all over both sides of fillets. Season both sides with salt and pepper. When grilling, grill fillets skin side down and do not flip. Grill until just cooked through and crisp around the edges; about 8 to 10 minutes. For pan-searing, begin with fish skin side down. Cook for 4 to 5 minutes and flip cooking an additional 4 to 5 minutes. If broiling, begin with the fish skin side down and broil for 3 to 4 minutes then flip and broil skin side up for and additional 5 to 6 minutes. For all methods of cooking, the fish will become opaque and easily flake when thoroughly cooked. Remove and discard skin and transfer to plates. Top with salsa and serve.

Brussels Sprout Fried Rice


Need a Meatless Monday meal idea? Vegetarian or vegan and wanting to wake up your taste buds? Looking for alternatives for Lenten meals?  This Brussels Sprouts Fried Rice recipe is packed with flavor. 


We typically have one meatless meal a week so I am always looking for ideas. One of my go to sources is Isa Chandra Moskowitz on her Post Punk Kitchen website. Her vegan site has given me a lot of inspiration when cooking for my vegetarian daughter.

Here is a very flavor packed fried rice recipe that can be eaten as a side to a larger meal or as a meal like we did. That fact that we love Brussels sprouts makes this a win-win recipe. One could easily add additional protein to this dish by adding a couple scrambled eggs at the very end.

I made a few slight variations to the original recipe found on PPK. Here is what I did:

Brussels Sprouts Fried Rice


4 tablespoons refined coconut oil, divided (or your favorite cooking oil)
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
¼ cup pine nuts
¼ cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice (See Note)
¼ teaspoon red pepper flakes
2 tablespoons soy sauce
Juice from one lime
½ teaspoon agave

Sriracha to serve


Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 2 tablespoon of oil until Brussel sprouts are lightly charred; about 5 to 10 minutes. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat to medium. Add ½ tablespoon oil. Saute the basil, cilantro, scallions, garlic and ginger for about a minute. Stir in the red pepper flakes when the herbs are wilted and aromatic. Return heat to medium-high and add remaining oil and rice and cook for about 5 minutes. Toss often to combine.

Lastly, add the Brussels, carrots, and pine nuts back to the pan. Drizzle in the soy sauce, lime juice and agave. Cook for 5 more minutes or so until rice is lightly browned. Taste for salt. Serve with Sriracha.

Note: You must use cold rice in this recipe. Using warm, recently cooked rice will cause it to get mushy and clump together. I suggest making the rice the day before.

Shakshuka: Eggs Poached in Tomato Sauce


My daughter and her boyfriend visited this weekend. My son also joined us on Sunday to start the day with Bloody Marys and a light breakfast. Breakfast this weekend was shakshuka.

Although usually thought of as an Israeli breakfast food, variations of shakshuka can be found in the cuisines of many other cultures including the Middle Eastern and North African countries of Tunisia, Libya, Algeria, Morocco, and Egypt. Shakshuka style dishes can be found in other parts of the world too; the Mexican huevos rancheros is a similar dish. Eggs may be the featured ingredient, but shaksuka is often enjoyed at other meals.

This flavorful one-skillet dish is comprised of onion, jalapeño, tomatoes, and eggs topped with feta and flat leafed parsley. It’s a great way to serve a large group a delicious breakfast in a relative quick and easy way with very few dirty dishes. Shakshuka is typically prepared and served in a cast iron skillet. Pita or another flat bread is a common accompaniment.

Here is what I did:



1 small yellow onion, chopped
3 jalapeños, stemmed, seeded, and finely chopped
8 cloves garlic, crushed
1⁄4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 tablespoon. paprika
1 can (28 ounces) whole peeled San Marzano style tomatoes, undrained
8 – 10 eggs
Kosher salt, to taste
1⁄2 cup crumbled feta cheese
1 tablespoon chopped flat-leaf parsley
Warm pita for serving


Heat oil in a 12″ cast iron skillet over medium-high heat. Add jalapeño and onions and cook until soft and golden brown stirring frequently; about 6 to 8 minutes. Add garlic and cook about 2 more minutes until garlic is soft. Then add cumin and paprika. Cook, stirring frequently, until seasonings become fragrant; about 2 additional minutes.

Add tomatoes and their liquid into the skillet and crush them while mixing them up with the other ingredients. Stir in a 1⁄2 cup water and reduce heat to medium. Simmer, stirring occasionally, until slightly thickened slightly, about 20 minutes. Season sauce with salt.

Crack the eggs into the sauce evenly distributing them around the skillet. Cover skillet and cook until yolks are just set, about 5 to 10 minutes depending on desired doneness of the eggs. Remember that the eggs will continue to set after removing from the heat.

Sprinkle shakshuka with feta and parsley and serve with pita for dipping.

Chinese-American Cuisine: Broccoli Beef Stir-fry


The very first time I ever had beef broccoli was from a Chinese take-out place in Columbia, Missouri. The food was good, but the name of the place was the greatest name for a Chinese take out place ever: Wok In Wok Out.

I really like stir-fried Chinese influenced cuisine. However, too often Americanized stir-fry dishes end up with a lot of really gloppy sauce that overpowers the main ingredients of the dish. This dish avoids that.

This recipe calls for toasted sesame oil. Toasted sesame oil is sesame oil pressed from toasted sesame seeds. It will be darker in color and has a nuttier flavor. It is sometimes called Oriental or Asian sesame oil.

Another nice thing about this flavorful, delicious dish is that it can come together in about forty-five minutes.

Here is what I did:


For the beef
2 Tablespoons soy sauce
½ teaspoon sugar
½ teaspoon salt
1 ½ pound boneless sirloin, cut in 1/4″ thick slices* (See Note)

For the sauce
2 tablespoon cornstarch
2 tablespoon soy sauce
2 tablespoon medium-dry Sherry or dry Marsala
½ cup beef broth
2 teaspoon sugar
4 teaspoons toasted sesame oil

For the vegetables
5 tablespoons vegetable oil (3 tablespoons are used for cooking the beef)
1 tablespoon finely minced fresh ginger root** (See Note)
1 tablespoon minced garlic
2 teaspoons dried hot red pepper flakes
1 medium white onion sliced vertically
1 pound broccoli fresh florets*** (See Note)


Prepare the beef:
In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, mix well to coat beef and let it marinate for at least 20 minutes.

Prep the sauce while the beef is marinating:
In a sealable container combine the cornstarch, soy sauce, Sherry, broth, sugar, and sesame oil. Seal and shake well until cornstarch is completely dissolved.

Bringing it all together:
Heat a wok or large, heavy skillet over high heat until it is hot. Add 3 tablespoons of the vegetable oil and heat it until it just begins to smoke. Stir-fry the beef in the oil until it is no longer pink. Be careful as the oil will more than likely splatter when the beef hits the pan. You may need to do this in a batch or two depending on the size of your wok or skillet. Transfer the cooked beef to a plate and set aside.

Add the remaining 2 tablespoon vegetable oil to the wok or skillet and heat it until it is hot but not smoking, Add the garlic, ginger, and red pepper flakes and stir-fry for 30 seconds, or until the mixture is fragrant. Add the onions and stir-fry for 1 minute. Add broccoli and stir-fry an additional minute or until it is crisp-tender and bright green. Add the beef and any juices that have accumulated on the plate to the onion and broccoli. Shake the sauce again if it has separated and add it to the pan with the beef, broccoli, and onion. Cook the mixture, constantly stirring, for 2 minutes or until the sauce is thickened and the beef is heated through and everything is well coated. Remove from heat and cover for 2 minutes.

Transfer the mixture to a serving platter or shallow bowl and serve it with steamed rice.


*You will want to thinly slice your beef. I suggest placing your beef in the freezer for about 20 or 30 minutes prior to slicing. This will firm up the muscle making it easier to get a thin, even slice.
**Fresh ginger is something I like to always have on hand. The problem is that it is hard to keep. I have found that ginger freezes very well and keeps for a very long time. When I need fresh ginger in a recipe, I simply remove from the freezer and then grate the ginger while frozen. The size of grater I use varies depending on size of mince I need. I used the smaller shredding side of my grater for this recipe.
***I placed my broccoli florets in a microwavable bowl, covered and microwaved on high for one minute. I kept the broccoli covered until I was ready to use it. This helped the broccoli become a little more tender yet retain some crispness.

Garlic Lime Grilled Pork Tenderloin


I use my grill year round. Sure, it’s much more enjoyable to stand outside grilling with a beer in one hand and tongs in the other when it’s sunny and 75° F, but that doesn’t mean you can’t grill when it’s snowing and 22°. It’s one reason they make Scotch.

All joking aside, don’t forget about your grill November through February. There are plenty of days that lend themselves to grilling. Plus, you can make great meals like this Garlic Lime Grilled Pork Tenderloin. The sweet, citrusy flavor is sure to brighten your spirits and wake up your mouth. If nothing else, it will get you yearning for spring and then can mojitos be far behind?

Garlic Lime Grilled Pork Tenderloin


2 pork tenderloins (approximately ¾ lb each)
4 cloves garlic, thinly sliced
2 tablespoons grated lime peel
2 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper


Heat gas or charcoal grill. Cut small, ¼- to ½-inch-deep slits in top of each pork tenderloin. Insert garlic slices into slits.

In small bowl, mix lime peel, oil, lime juice, honey, salt and pepper until well blended. Divide in half.

When grill is heated, brush pork tenderloins with ½ the lime mixture. Place pork on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 18 to 22 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. During last five minutes of cook time, spoon remaining lime mixture over pork tenderloins. Cut pork into slices to serve.

Comfort Food: Red Wine Braised Short Ribs


There are foods that warm the soul and feed the body, and then there are foods that warm the soul, feed the body, and help heat the house on a cold winter day. These red wine braised short ribs are one of the foods. Think of them as little individual pot roasts with a melt in your mouth tenderness.

I like to use a mirepoix to boost the finished flavors when braising the short ribs. A mirepoix is a French term for a mixture of onion, carrots, and celery. I also like to serve the short ribs over whipped parsnips. I find the slight tang of the parsnip adds to the savory flavors of the short ribs and sauce. I simply boil the parsnips. I then add whole milk and unsalted butter and whip them to a smooth consistency using a stick blender or hand mixer.

I suggest a Côtes du Rhône or Cabernet Sauvignon for the wine used while braising provided it is not overly oaked and lower in tannins.

Here is what I do:

Red Wine Braised Short Ribs


5 to 6 pounds bone-in beef short ribs
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
4 medium carrots, chopped
3 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (a Côtes du Rhône or Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise, Do not separate cloves
4 cups low-salt beef stock (preferably home made)


Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Brown short ribs on all sides, about four minutes per side. Do not over-crowd your Dutch oven. You will need to do this in two or three batches depending on the size of your Dutch oven. Transfer short ribs to a plate after browning and set aside. Pour off all but about three tablespoons of drippings from the Dutch oven.

Add onions, carrots, and celery to pot and cook over medium-high heat. Cook until onions are browned, about five minutes or until onions are browned. Then add flour and tomato paste and cook, stirring constantly, until well combined and deep red; about three minutes. Stir in wine, then add short ribs with any juices that may have escaped onto the plate. Bring to a boil and then lower heat to medium and simmer until wine is reduced by half. This will take about a half-hour. Add all herbs to Dutch oven along with garlic. Stir in stock. Return liquid to a boil and then cover and transfer to oven.

Cook 2–2½ hours or until short ribs are tender and easily slide off the bone. Transfer short ribs to a platter. Strain mirepoix sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Plate in shallow bowls over whipped parsnips. Spoon sauce over short ribs and parsnips and serve immediately.


Big, meaty short ribs while red wine reduces.