There are several pieces of art within a kitchen. Objects that live for years, producing some of the most memorable tastes to grace the kitchen. The first of my collection was my Kitchen Aid mixer. It was a Christmas present years ago from Hubby. Suddenly, batches of cookies weren’t as daunting, whipping egg whites was a breeze and I became more efficient letting the mixer run while I prepared other ingredients. Since then, I have acquired a cast iron skillet, several nice chef knives, and a roasting pan that has delivered some amazing turkeys and roasts. This year, I received a long-awaited Christmas wish, a Le Creuset round french oven.
Within the hour, I was looking up recipes to christen my new collector’s piece. I had already done Julia Child’s boeuf bourguignon a couple of years ago for New Years, so this had to be something different. I landed on Bon Appetit’s number 1 recipe of the year, Red Wine Braised Short Ribs. Paired with a wonderful bottle of B Cellars Blend 24.
Not only does this dish make the house smell amazing, it is the perfect dish to create on a colder day with a glass of wine in your hand. Each step is a master of basic french style and feels so satisfying. Below is a quick photo blog of the creation. I served over mashed potatoes.