What are you eating for dinner tonight?

Thanksgiving meal for the family on Saturday. Since they all have other places to visit and will be having a lot of turkey, we decided to do some braised boneless short ribs, with a great make ahead recipe.

Wine, our home made beef stock, white Miso, soy sauce, and some thyme in the pot:



Carrots and onions added:



Boneless short ribs added:



Into the oven at 275 F for a while - ended up being 3.5 hours:



Let cool and place into the fridge overnight in the stock. Next morning removed the fat from the top, removed the beef and set aside, strained the liquid and reduced it by 2/3. Added some balsamic vinegar and molasses at the end. This glaze was then cooled and applied to the beef, which was placed back in the oven, glazing and turning every 5 minutes for about 1/2 an hour.

I also used the leek recipe I posted recently with some cippolini onions:



The plate - short ribs, mashed spuds with gravy, onions, parmesan crusted Brussel sprouts, the snap pea and chili crunch salad, plus some Brazilian cheese buns...oh and lots if wine!



The beef was super tender, not dry at all, and very flavourful with the glaze:



Everyone loved the meal, and in return they gave me my first case of covid...very sore throat today...