Eye Swoon

December 28, 2011

This is the 2nd year  that I have made Red Wine Braised Short Ribs for Christmas Dinner.  They are the perfect make-ahead meal so that you can enjoy the day with your family & friends.

This recipe is fool-proof and insanely rich and delicious.  As with all braised meats, they are even better made a few days in advance;  giving the favors time to fuse…which is exactly what I did!

Hands down one of my favorite winter meals…i mean who doesn’t love braised meat?

The trick to the sauce is cooking it down for a few hours so that you have a reduced thick gravy.

I served them over a silky Celery Root & Yukon Gold Puree…..so tender and they were SOOOO GOOD!!!

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