Boring Dinner? Sauce it up!
Use these potatoes in your next burrito bowl. You won’t miss your rice!
These mushrooms are crave worthy, easy to make and sure to be a family favorite! Make them for dinner ASAP!
I think beef short ribs have to be my favorite cut of beef of all time. The rich beefy flavor you get from a short rib far exceeds other cuts of beef that require a long cook time such as a brisket or chuck roast. These cuts of beef are normally braised for hours in either a dutch oven or a crock pot in order to get them melt in your mouth tender.
Recently I have been trying to use up every last thing in my fridge and freezer before purchasing more groceries. This has allowed me to become a better and more creative cook as well as be more mindful of my grocery budget. This recipe was born out of what I had in my fridge and pantry straight down to the open bottle of Chianti that needed to be used up. Another highlight of this recipe is that it uses a pressure cooker to do the work. Enjoy this meal on a chilly night or for a wonderful Sunday dinner with family and friends gathered around the table with the fire place going.
Happy Living from My Kitchen to Yours,
Serves: 4-5 with very large appetites, or 2 with left overs
Time: 20 minutes prep, 90 minutes pressure cooked on high, about an hour for a natural pressure release, about 30 minutes to cook the carrots and the reduce sauce. About 3-3.5 hours total. This can take upwards of 4-4.5 hours in a dutch oven.
Note: Cooking times may vary based off your model pressure cooker. As a general rule, pressure cookers will reduce cook time by 1/3 to 1/2 of what it would be in the oven.
- Pressure Cooker
- 12 in Cast Iron Skillet
- 3 pounds boneless beef short ribs
- 1 pound baby red and yellow potatoes
- baby carrots-add amount based off your liking
- frozen peas-add amount based off your liking
- 1/2 cup Chianti
- 1 cup beef broth
- 1 large shallot
- 3 cloves garlic
- 3-4 celery stalks sliced small
- 2 TBSP tomato paste
- 1 tsp black pepper
- 1 tsp Thyme
- 3 bay leaves
- cooking fat of choice, I used tallow
- Salt beef short ribs. Set aside.
- Heat cast iron skillet over medium heat.
- Add cooking fat to the skillet and let fat heat up.
- Add short ribs. Brown each side. When done set short ribs aside on a plate. Put cast iron back on the burner and add more cooking fat if needed. Turn burner to med-low.
- Finely dice shallot and garlic. Cut the celery into small slices.
- Sauté shallot and celery with a little salt until translucent.
- Add thyme and garlic, cook for a 1-2 minutes.
- Add tomato paste and cook for 1-2 minutes or until tomato paste is fragrant.
- Add Chianti and scrape up any browned bits off the bottom of the skillet. Turn off burner and add the mixture to your pressure cooker.
- Add short ribs, potatoes, bay leaves, beef broth, pepper and a little more salt to the pressure cooker. Stir. When using salt and pepper with a pressure cooker it is best to salt and pepper sparingly at first and then adjust the salt and pepper when your food is done cooking. The pressure cooker will intensify flavors including your spices.
- Lock Lid into place and cook on high pressure for 90 minutes with a natural pressure release.
- When pressure is released, open lid and remove short ribs to a plate. Cover with foil. Add carrots to the pressure cooker. Leave lid off and cook carrots until tender. For my pressure cooker I had to use the browning feature. This feature brings things to a boil instead of a simmer. This makes quicker work of reducing the sauce too.
- When carrots are tender, add the frozen peas and cook until peas a warmed through.
- Taste the sauce. Re-season sauce if needed and serve veggies along side the beef short ribs.
This is a quince. Quince is my new favorite fall fruit. They cannot be eaten raw. They need to be cooked. Quince is ahhh-mazing cooked. They remind me of a cross between a sweet-tart apple and a sweet juicy pear. When they are cooked they have an intoxicating aroma and when you taste cooked Quince it is sweet and floral with a very slight tang. I have started to use them in place of apples in my cooking. I love experimenting with new ingredients. The Sweet Dumpling squash is a new ingredient for me too. It has a very, very mild acorn squash taste. The flesh is slightly nutty and a little sweet. This recipe is easy to prep with some adequate hands-off time so you can accomplish other tasks. This dish made the house smell wonderful for hours after dinner and was perfect for a chilly autumn night.
Note: If you can’t find quince at your supermarket, substitute a sweet-tart apple variety like a Cameo or a Jonagold.
2nd Note: I don’t use recommendations for salt amounts because every one cooks with a different brand. Salt your food at various stages of the cooking process to get the best flavor out of what you cook. Salt based off of your preferences and how salty your brand of salt is (fine table salt vs course ground sea salt, etc.). Always taste as you go.
Serves: 2 with left overs for lunch
Time: 15 minutes prep, 1 hour to 1.5 hours cook.
- 1 pound 80/20 ground pork
- 2 small sweet dumpling squashes (substitute acorn squash)
- 1 quince, small dice
- 1 clove garlic, minced
- 2 stalks celery minced
- 1 medium shallot minced
- black pepper
- 1/4 tsp white pepper
- 3/4 tsp dalmatian sage leaves
- 1 TBSP ghee or butter
- Pre-heat the oven to 375 degrees Fahrenheit. Get out a 8X8 baking dish. Clean squash, cut in half, de-seed the squash, and place squash in the baking dish.
- Mince celery, shallot, garlic and dice quince. Get your seasonings out. Put ground pork in a bowl.
- Pre-heat nonstick skillet on medium heat.
- Add the ghee or butter to the hot skillet and melt. Add quince, celery and shallot. Sweat the veggies and fruit until they become translucent, about 5-8 minutes.
- Add garlic, sage, white pepper, and salt to skillet and cook for about one minute. Remove the skillet from heat. (TIP: Rub sage between your palms before adding it to the skillet. This helps get more sage flavor out of your dried herb.)
- Add cooked quince and veggies and additional salt to the ground pork and mixed until they are combined.
- Stuff squash with pork mixture and salt and pepper the dish.
- Place about 1/2 cup water in bottom of baking dish. Put baking dish in oven.
- After pork is browned, takes about 30-40 minutes, check doness of the squash. If the squash is easily pierced with a knife and pork mixture is at 160 degrees Fahrenheit you are done. If squash still needs time to cook, cover baking dish with foil and put back in the oven. This will help steam the squash. Increase the oven temperature if needed.
- When squash is tender and pork is cooked through you are ready to eat!
Don’t know what to make for dinner tomorrow night? Give these sweet n’ smoky sloppy sweet potatoes a try!