In my house, every holiday is deeply rooted in food. I love getting friends and family together and sharing dishes through potluck dinners. Potluck dinners are always crowd pleasers – and are party starters. Friends get together and share their dishes, the stories behind each dish, and what makes it special to them.
This New Year’s Eve, I invited a few close friends to a potluck dinner and drinks to help ring in 2015! I’ve been wanting to make braised short ribs for weeks after having the Short Rib Hash from Oddfellows in Bishop Arts. I researched a few recipes, took pieces from each, and the result was phenomenal (judging by the empty plates). I served mine with a very basic whipped potato, but you could also serve with polenta, grits, or any other mild starch that won’t take away from the amazing flavor of the sauce.
- 5 pounds bone-in beef short ribs, cut crosswise into 2′ pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 2 sprigs rosemary
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock