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Short ribs main5In my opinion, today marks the official start of the holiday season. Nothing represents the festivities more than preparing my holiday meal.  So it seems I have Christmas on the brain today – what to make? The celebration of Ole Saint Nick is the one holiday that I continually host in my home, the day that my family and Victor’s family come together. In anticipation I can be found blissfully researching, testing, prepping, cooking and baking in the weeks and days prior to December 25th.

Many people have a traditional holiday meal they prepare ever year – a turkey, ham, or a roast – not me, I like to keep you guessing and always challenge myself with a new dish. Last x-mas I made a braised pork ragu over pacceri pasta followed by a whole roasted fish –  this year I am preparing red wine braised short ribs punctuated with kalamata olives and  brightened with the zest of orange & fresh horseradish. A silky smooth helping of whipped potatoes, coupled with unexpected celery root, take this classic dish to swoon-worthy status!  I love creating braised meats for larger gatherings as they can be cooked in advance allowing you to enjoy the festive day with your family.  There is something celebratory in the richness of this dish that punctuates Christmas for me – decadent meals seem fitting for the holidays. Since this recipe is a show stopper and quite indulgent, I always prepare a light, crisp & lemony winter salad as a starter. Stay tuned for that crunchy salad later this week!

Photography by Chloe Crespi.  Recipe adapted from Epicurious and featured on Camille Styles.

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