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

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog