Braised Short Ribs and Grilled Persimmons #FeastNearby #Sponsor

I created this recipe with complimentary items from Melissa's Produce. All opinions are my own.

Thanks to Melissa's Produce for some lovely persimmons. While I was tempted to just peel and eat them straight from the box, I decided to showcase them in a savory dish...my main dish for the November #WinePW #FeastNearby event. Please note, these are the short Fuyu persimmons and not the more conical Hachiya ones.

Ingredients serves 6

2 to 2-1/2 pounds beef short ribs
freshly ground salt
freshly ground pepper
1 organic onion, peeled and thinly sliced
2 T olive oil
1 T butter
1 C beef stock
1/2 C red wine
1/4 C freshly squeezed orange juice
2 to 3 organic persimmons, peeled and quartered
2 persimmons, thickly sliced

Procedure

Preheat an oven to 350ºF. Season short ribs liberally with salt and pepper. Set aside.

In a Dutch oven, melt 1 T butter in 2 T olive oil. Add the onions and cook until just translucent.

Add the short ribs to the pan. Sear for 2 to 3 minutes per side. Pour in the stock, red wine, and orange juice. Bring liquid to a boil.

Add in the persimmons and cover the pot.

Place it in the oven to braise for 2-1/2 to 3 hours. The meat should be tender and almost falling off the bone.

Just before serving, grill your persimmon slices just enough to get pronounced grill marks. I used a cast iron grill pan.

Serve over a bed of polenta or rice...whatever you prefer.

You may find Melissa's...

on the web
on Facebook
on Twitter
on Pinterest
on Instagram

*Disclosure: I received this product for free from the sponsor. I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog