Short Ribs? Yes … Perfect for Winter Love Day! 😍 2022

Dear Friends,

Whether you’re spending Valentine’s Day with your Valentine, Galentine, or Familytine (yes, I just made that up! 😍), say I love you with Short Ribs and Polenta. We sent this MENU out last year and you all loved it so much, we’re sending it again!

What could be more delish than a fabulously seasoned roaster full of fall-off-the-bones beef Short Ribs served over creamy Polenta? Start your evening with D’affinois and a Kir Royale. 🥂 Why D’affinois?  It’s triple-crazy deluxe cheese and is especially good with green apples or pears. Trust me! Serve the Short Ribs with a Ceasar Salad and Sour Cream Rolls. And just when you thought it couldn’t get any better … the grand finale … Chocolate Chess Pie, of course!

All of you cute EE fans skiing somewhere in Colorado? Prep these ribs in the morning, put them in the oven when you break for lunch, ski a few more runs, and they’ll be ready for dinner! Cold in DC, NYC? This is just what you need to warm your hearts!

And my Valentine’s Day gift to you?  Making it all effortless! 🙌🏻


From our home to yours … with love ❤️

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Saucy Short Ribs

Serves 8                      Adapted from Bon Appetít

Short Ribs


¼ c brown sugar
2 tsp oregano
2 tsp dry mustard
4 tsp cumin
2 tbsp paprika
4 tsp salt
4 tsp pepper
8 lbs beef short ribs
2 tbsp olive oil
8 oz chopped pancetta
2 cups chopped onion
8 sprigs thyme
1 bottle red wine
2 tbsp tomato paste
2 tbsp Tabasco
4 — 6 cups beef broth


Combine brown sugar, oregano, mustard, cumin, paprika, salt. and pepper into a rub.

Dredge ribs through the rub coating on all sides. In a large pan over high heat, heat olive oil. Sear short ribs in small batches and transfer to roasting pan or large casseroles.

In same pan, deglaze with 4 tbsp red wine over high heat. Reduce heat and add pancetta. Sauté for 2 min. Add onion and sauté 2 – 3 min until softened. Add thyme, wine, tomato paste, and Tabasco. Blend. Add wine. Bring to boil.

Pour mixture into roasting pan around short ribs.

Cover and cook at 300° for 3 – 4 hrs until ribs are tender and easily pull off the bone. Be sure to check the pan every hour and add beef broth if needed.

Remove 2 cups sauce from the roasting pan and strain through a sieve into a sauce pot.

Bring sauce to boil and reduce heat. Simmer 15 min until thickened. If needed add corn starch dissolved in hot water.

Serve ribs with sauce.


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