Is anyone getting my “Texts from Last Night” headline allusion? Anyone? Anyone?
I made this meal a few weeks ago and it was crazy good.
A fabulously looks-more-complicated-than-it-is dinner, perfect for a weekend or when having company.
Braised Short Ribs with Seared Scallops
You basically throw everything in a pot…..and then do nothing. My kind of recipe.
Braised Short Ribs with Sea Scallops
adapted from The Pioneer Woman
Sea Salt, Black Pepper
3 tbs Olive Oil
1lb bone-in short ribs (about 6)
4 c. beef broth
1 c. red wine
4 garlic cloves (peeled and smushed)
2 tbs fresh rosemary, diced
2 tbs capers (optional)
1 tbs WW flour
1 c. whole milk
6 large sea scallops
1 tbs olive oil
Sea Salt & Cracked Pepper
1 tbs fresh lemon juice
In a cast-iron oven, or deep saucepan (Dear Santa, all I want is a Le Creuset), heat 2 tbs oil to med-high. Liberally salt and pepper each side of the ribs. Add ribs to the pan, and sear each side to get some color (about 2 minutes each side). Remove the ribs to a plate. Add broth, wine, garlic and rosemary to the same saucepan, being sure to scrape up the bits (bits=flavor) from the bottom of the pan. Bring the liquid up to a gentle boil before reducing the heat to a simmer. Add the ribs back into the pot and then….do nothing for the next 3 hours.
I chose to drink champagne and watch from the comfort of my couch while a friend moved a TV the size of my car into my living room, discover I didn’t have the right cords, and then move said TV monolith out of my living room. An entertaining way to pass the hours.
During the course of the three hours, give the ribs a few gentle stirs.
At the 3-hour mark, the ribs should give with gentle prodding, we want the meat to just about fall off the bone. Gently remove the ribs to a plate, and cover to keep warm. Crank up the heat under the remaining broth to make the glaze. Rather than use heavy cream as The Pioneer Woman suggested (and lets face it, is probably more delicious); I opted to make this glaze a wee bit lighter. Whisk in the flour to help thicken the broth; add the capers if using then slowly add the milk; whisking until the sauce is thick and creamy and heated through. Taste, you may want a touch more black pepper or rosemary (if you’ve done this right; you’ll want to drink this rich, velvetiness with a straw). Drizzle glaze over ribs and add scallops on the side. Serves 3.
To prepare the Scallops:
In small saute pan, heat oil over high heat. Salt and Pepper the scallops thoroughly and add them to the oil; sear for 2-3 minutes each side; we want these to have some beautiful brown color on the outside; but be cooked through on the inside. Remove from heat and squeeze lemon over the scallops. Serves 3 as a side to the ribs.
Not too bad for doing nothing for 3 hours.