Serves 4 or 5 people
2 pounds bone-in beef short ribs
1-2 tablespoons vegetable oil
½ yellow onions, diced or sliced in uniform pieces
2 carrots, peeled, diced2celery stalks with leaves, chopped
½ can diced or whole tomatoes
1 cup Wind Rose Cellars Bravo Rosso, Red Mountain Barbera or Nebbiolo dry red wine
1 bunch flat-leaf parsley, approximately 5-6 leafy sprigs (stems removed & divided)
1 tablespoon fresh thyme leaves
1 fresh or dried bay leaf
1-2 cloves garlic, halved crosswise
1 cup reduced sodium beef stock
salt/pepper to taste
Preheat oven to 325°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1-2 tablespoons of the drippings from the pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions glisten and begin to brown, about 5 minutes. Add garlic and cook for 2-3 minutes. Drain tomatoes and add to vegetables, cook, stirring until tomatoes break down and begin to incorporate into the vegetables mixture. Stir in wine, short ribs with any accumulated juices and reserved tomato juice. Bring to a boil; then reduce heat and simmer until wine is reduced by half. Add herbs and half of the chopped parsley and stock. Bring to a boil again cover, and transfer to oven.
Cook until short ribs are fork tender, 2½-3 hours. Transfer short ribs to a platter. Strain sauce, remove fat from surface then continue to cook on stove to reduce stock if still very liquid, check seasoning and adjust if necessary. Serve stock separately.
Sides – mashed potatoes, buttered pasta or rice, crusty bread.
Recipe posted by Joyce Volmut
1 cup dry small white beans (such as small navy or white French beans)
1 tablespoon olive oil
2 fennel bulbs (core removed and sliced into about ¼ inch slices
1 large red onion cut into narrow wedges or slices
2 bone-in chicken breast halves, about 1 1/2 pounds total
1 canned whole roma tomatoes
1-2 cloves garlic minced
salt pepper to taste
Fresh Thyme 1 TBS or ½ tsp dry
Fresh Marjoram 1 TBS or ½ tsp dry
1/8 teaspoon crushed red pepper flakes (optional)
1 tablespoon grated orange zest
1/2 cup Wind Rose Cellars Barbera Rose or Dolcetto
1 (14 1/2 ounce) can reduced-sodium chicken broth
3 tablespoons freshly squeezed orange juice
2 tablespoons minced fresh parsley
Rinse beans and pick over; place in glass bowl and cover with cold water. Allow to stand overnight. Drain, rinse and place in large sauce pan.
Add cold water to cover beans; heat to a boil, cover, remove from heat and let stand 1 hour. Drain and set aside.
Heat olive oil in an ovenproof Dutch oven with tight-fitting lid over medium high heat. Add fennel and red onion, drained Roma Tomatoes and cook 5 minutes, stirring frequently. Remove vegetables from pan and set aside.
Add chicken to pan, skin side down and cook until browned, about 6 minutes. Turn and brown on second side, about 4 minutes.
Combine beans, vegetables, tomatoes and garlic in Dutch Oven. Move chicken to top of vegetables and beans.
Add herbs, red pepper flakes, wine and chicken broth, reserved tomato juice from can and bring to boil then cover and place in 320 degree oven 30 to 45 minutes or until chicken is cooked and beans are tender but not soft.
Remove chicken and discard skin; slice meat from bone and return to beans.
Stir in orange juice and parsley.
Per serving: 395 calories (11 percent from fat), 5 grams total fat (1 gram saturated), 53 milligrams cholesterol, 52 grams carbohydrates, 38 grams protein, 753 milligrams sodium, 14 grams dietary fiber.
Read more here: Kansascity.com Eating For Life: Winter Chicken.