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Blog

Filtering by Tag: Fall

The Simple Art of Stew I: Braised Short Ribs

Suzanne Pollak

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As Summer turns to Fall — or rather to Hurricane Season as we know it in the Lowcountry — so we shift from our Salad routine to making Stews of all kinds. In our newest recipe series, the Dean shares the art of preparing one-pot wonders that will feed a crowd and streamline suppers on busy school nights. Though most stews require some prep. time, the rest is just keeping an eye out as they simmer on the stove. They always taste better the next day and freeze beautifully. Even if you are only cooking for one or two, stews are smart! Simply divide the large batch into individual portions. What could be better after a long day of work?

Stews make for a healthy, delicious dinner; comfort for the stomach and spirit. And don’t forget the aromas funneling from the kitchen and making their way into every nook & cranny of your house. To kick off our Stew series: Red Wine-Braised Short Ribs! But first, let’s talk about browning your meat. The searing process takes place in a hot pan with a little oil, and relies on patience as you must work in batches, careful not the crowd the pan. The purpose is to release fat, caramelize the outside of the meat, and deepen the flavor. Don’t be afraid to go dark; extra dark means extra flavor.

For Short Ribs, you will need:

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  • 2 tablespoons oil

  • 3 tablespoons butter

  • 5 pounds short ribs

  • 2 large onions, peeled and roughly chopped

  • 1-2 carrots, peeled and roughly chopped

  • 1-2 stalks celery, roughly chopped

  • Head of garlic, sliced through

  • 1 bottle red wine

  • Some branches of thyme

  • A bay leaf or two

Here’s what to do:

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  1. Preheat oven to 350 degrees.

  2. Put oil in a deep skillet or Dutch oven and turn heat to high. Brown the ribs well on all sides. This will take about 20 or 25 minutes. Salt and pepper as you cook. As the ribs finish searing, remove them to a plate.

  3. While the ribs are searing, put 2 tablespoons of butter into another pan and turn the heat to medium-high. Add the onion, carrot, celery and garlic and salt and pepper. Cook until the onion is soft, about 10 minutes.

  4. Remove the fat from the Dutch oven. Add the meat and onion mixture back into the pot, then pour in the wine and thyme and bay leaves. Cover and put into the oven for about 3 hours, until the meat is falling from the bone. Stir every hour.

  5. Transfer to a platter. Strain the liquid, put into another bowl and refrigerate. The following day skim the fat from the liquid. Reheat, bring to a boil and add the ribs. When ribs are warm, stew is ready to serve.

What's for Dinner?

Suzanne Pollak

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Though we've only had a fleeting taste of brisk Fall weather in Charleston, it's still fun to pretend. Go ahead! Crank the AC, bundle up, start a fire, put on on a jazzy record, and get some Rigatoni with Braised Beef Sauce going.

This dish happens to be one of our favorites around this time of year, when it's too hot to be standing in the kitchen all day but cools off enough at night to tuck into a hearty dinner. Plus, it couldn't be easier to make -- you can even prepare the beef sauce in advance and freeze for busy school nights -- and feeds a crowd. 

Happy Fall y'all!

It only takes 5 minutes and 3 ingredients to make 1 pitcher of margaritas...

A. K. Lister

OK, OK, 4 ingredients if you count salt.

Sorry to drill it home but Labor Day weekend has arrived (yes, it officially starts Friday AM, class dismissed!) and Summer is packing her bags while Fall cha cha's in the back door.

But it's still hot as Hades in Charleston, and the rain seems like it might wash us all to sea.  Your life raft: a few friends/neighbors, a sassy hat, and a pitcher of margaritas you can make faster than you can say, "Siri, find me a Mariachi Band."  Sassy hat optional.  Mariachi band...strongly encouraged.

Give that old Summer feeling a proper farewell. 

XOXO, the Deans

P.S.  Pro. Tip #1:  

P.P.S. Pro. Tip #2: Do not drink the pitcher all by yourself.  One margarita usually does the trick, but two could have you feeling ten feet tall, bulletproof, and wild as a hornet's nest.  That's what happened to a friend of ours one time, anyway...