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Sip & Savor

November 14th, 2008

Over the Hills...

Up and coming chef Drew Wilson of Benjy's shares his family's holiday recipe, Port Wine and Cranberry Braised Beef Short Ribs.

So, it happened. You finally reached the age where you're expected to bring a home-cooked dish to Thanksgiving dinner. Or, worse yet, they're making you host it at your house.

Don't panic - Benjy's Executive Chef Drew Wilson is telling Tidbits readers his family's holiday short ribs recipe. It's sure to please the crowd (even that snarky mother-in-law of yours). Or, if you just need a little something to spice up a traditional turkey, try out his delish chutney.

Port Wine and Cranberry Braised Beef Short Ribs" />br
6 12-14 oz. boneless beef short ribs!br
3 cups port wine!br
2 pounds cranberries, frozen or fresh!br
2 medium yellow onions, diced!br
4 celery, diced!br
2 tablespoons minced garlic!br
6 cups beef broth or water!br
3 bay leaves!br
3 tablespoons tomato paste!br
See cooking instructions.

Apricot and Walnut Chutney!br
1 cup apricots, dried and reconstituted!br
2 cups walnuts!br
1 tablespoon honey!br
1 tablespoon fresh sage, minced!br
1 teaspoon crushed red pepper!br
See cooking instructions.

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