I think you know I love to feed people.
It’s the Sicilian genes (remember we come from Militello in Val di Catania), I suppose. So this year I decided I would share a wonderfully delicious Holiday Short Rib Stew with my cast mates. It’s super easy to prepare but does take a really long time. I got the recipe from my friend Amy, who you might remember likes to throw dinner parties all the time (remember the pool party where people went in with their clothing- yeah, that Amy). Anyway, according to her, the key is to cook this slowly. It allows the meat to absorb the tomato juice and become super tender. If you decide to make this, I’d love to hear what you think of the recipe, and if you have modifications or suggestions! Let me know. From what I could tell the Bold and Beautiful Cast masts loved it...so, hopefully that will inspire you to give it a try!
Holiday Short Rib Stew
1 tablespoon olive oil
4 heaping tablespoons of crushed garlic
10 pieces of short ribs or 1¾ pounds of chuck beef roast
1 head of garlic, cloves peeled and outer skin discarded, and cloves cut in half
1 tablespoon dried basil
1 tablespoon dried oregano
½ tablespoon table Salt, plus more to taste at the end
3 turns of a pepper mill
1 cup of red wine
2 32-ounce cans crushed tomatoes
3 onions, peeled and roughly chopped
2 cups of sliced mushrooms
1 handful of finely chopped fresh basil leaves
1 handful of finely chopped fresh oregano leaves
Your favorite bread
Preheat the oven to 325F, with the oven rack set in the middle.
In a heavy ceramic Dutch oven, drizzle olive oil on the bottom of the pan. Spread bottom of pan with the crushed garlic.
On a clean surface, pierce the meat with a sharp knife and stuff the half garlic cloves into it. Place the meat into the Dutch oven and cover it with the dried basil, dried oregano, salt, and pepper. Pour 1/2 of the wine and half of the tomatoes over beef and then top it with the chopped onions.
Place the lid on the Dutch oven and place it in the oven to cook for 4 to 5 hours.
At this point, the meat should fall off the bone and be super tender. Remove the meat from the Dutch oven and de-fat and de-bone it. As you are doing this, make sure to keep it covered and warm. Foil works really well. Place the meat back into the Dutch oven and add in the mushrooms, the remaining wine and tomatoes. Stir everything together and cook the meat for another 30 minutes at 375F (note the oven temperature needs to be raised).
When the stew is done cooking, place it on the stove top and add in the fresh basil and oregano. Taste and season with salt if necessary. Serve immediately with bread!
And if you want to see the Bold and Beautiful holiday gingerbread house...go to my Official Bold and Beautiful Blog!