Who’s ready for some holiday menu inspiration? In this episode of The Chef’s Pantry, Anna teams up with KAM Appliances and gives their Thermador Kitchen a test drive, just in time for the holidays. Anna starts her seasonal spread with the help of the induction cooktop giving us her chef tips on how to use it, making her holiday sipper a New England apple glögg, you can enjoy it as is, or for a kick add your favorite spicy spirit to give it some oomph. She walks the fall flavor profile into the next dish; melt in your mouth, apple cider braised short ribs. They are fall-off-the-bone and pair well with her smoked gouda polenta. Lastly, she wraps things up with something sweet; a show-stopping chocolate bark perfect for a holiday dessert bar or gifting. And who knows, maybe Anna’s recipes will become a new holiday tradition for your family.
INGREDIENTS:
- 6 Short Ribs
- Kosher Salt and Cracked Pepper
- 3 TBS za’atar spice blend
- 1 TBS avocado oil
- 2 onions, ½” slices
- 2 cups apple cider
- 1 cup beef stock
- 2 cinnamon sticks
- 2 large sprigs of sage
- 8 whole cloves
WATCH ANYTIME FOR FREE
 |
Stream NBC10 Boston news for free, 24/7, wherever you are. |
PREPARATION:
- Preheat oven to 350*.
- Season short ribs generously with salt, pepper and za’atar.
- Over medium-high heat, add avocado oil to a large Dutch oven or heavy bottom pot with a lid. Sear seasoned short ribs on all 6 sides, about 3 minutes per side to create a beautiful golden-brown color and texture.
- Use tongs to carefully pull the short ribs from the pot and place on a plate.
- Add onions to the pot and sauté in the drippings from the short ribs. When the onions are tender and translucent, add the apple cider, beef stock, cinnamon sticks, sage, and cloves.
- Bring to a simmer and return the short ribs to the pot.
- Cover with a lid and place the dutch oven into the preheated oven. Bake for 2 ½ to 3 hours or until the meat is falling off the bone.
- To serve, remove the short ribs from the pot and strain the cooking liquid, discarding the onions and herbs. Return the cooking liquid and short ribs to the pot and keep warm until ready to serve.
Get updates on what's happening in Boston to your inbox. Sign up for our News Headlines newsletter.
