I apologize for not posting in ages! I had this recipe made and photographed back in January, but didn't get around to posting it right away. Then the boys and I took turns being sick throughout the month of February, and in March I have been busy planning their first birthday party... yes, you heard that correctly! Where does the time go? They turned one years old yesterday (on St. Patricks Day!) but we are waiting until the end of the month to do a big bash for them.
This recipe was perfect for the colder weather, but now with the beautiful warm weather today, I am dreaming about asparagus, radishes, strawberries, and all of the other yummy spring foods that will be coming shortly. I will still post it, and we can file it away for next winter! I know there are a lot of brussel sprout haters out there, but this recipe was really good. Give it a try!
Hearty Beef Short Ribs
1 Tbs. grape seed oil (or olive oil)
1 onion, finely chopped
4 cloves garlic
1/2 tsp. ground thyme
1/2 cup finely chopped parsley
1 tsp. salt
1/2 tsp. black pepper
1/4 cup beef gravy
1/2 cup chili sauce (Heinz 57 or similar)
2 Tbs. cider vinegar
2 Tbs. Worcestershire sauce
2 Tbs. packed brown sugar
1 tsp. dry mustard
1 lb. bag of baby carrots
1. Place ribs on a broiler rack/pan and broil under high heat for 6 minutes per side. Remove from the oven and drain on a paper-towel-lined platter.
2. In a large skillet or Dutch oven, heat oil over medium heat. Add onions and cook, stirring, until transluscent. Add garlic, thyme, parsley, salt, and pepper. Cook, stirring, for 1 minute. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add beef gravy, chili sauce, vinegar, Wrocestershire sauce, brown sugar, and mustard powder. Bring to a boil. Stir in carrots. Remove from heat.
3. Place short ribs in short cooker. Pour sauce/carrot mixture over the ribs, and stir to combine. Cover and cook on low for 10-12 hours or on high for 5 to 6 hours. Ribs should be tender and falling off the bone.
Crispy Roasted Brussel Sprouts
1 lb. Brussel Sprouts, washed and drained
2 Tbs. olive oil
salt and pepper, to taste
1. Preheat oven to 400 degrees F.
2. Trim stem ends of Brussel sprouts so that the leaves begin to peel away. Discard the ends.
3. Peel away any leaves that easily separate from the hearts (probably about one half to 3/4 of the leaves will pull off). Halve the hearts.
4. Place only the leaves in a large bowl. Add 1/2 Tbs. olive oil, and sprinkle with salt and pepper. Toss until all leaves are lightly coated.
5. Coat a baking sheet with non-stick cooking spray. Arrange leaves on half the sheet. Set aside.
6. Add the brussel sprout hearts to the bowl and toss with the remaining oil, and a sprinkle of salt and pepper. Spread the hearts over the remaining half of the baking sheet.
7. Place baking sheet in the oven. After about 10 minutes, check on the leaves. Remove any that have crispes/turned brown. Place them in serving bowl. After another 5 minutes or so, remove remaining leaves to the serving bowl. Allow hearts to roast approximately 15 more minutes, until lightly browned and tender.
8. When hearts are done, add them to the serving bowl and toss with the crispy leaves, then serve.
