Recipe Details

Category : Dinners
 
Beef Short Ribs

Ingredients : 
1.  Beef Short Ribs:
2.  2 (750 ml) bottles Zinfandel
3.  2 tablespoons olive oil
4.  8 beef short ribs
5.  Salt and pepper
6.  2 onions, peeled and cut into large dice
7.  2 carrots, peeled and cut into large dice
8.  2 stalks celery, cut into large dice
9.  1 leek, white part, cut into large dice
10.  12 garlic cloves
11.  6 sprigs thyme
12.  2 quarts chicken stock
13.  Crab Dip:
14.  1 lb chopped immitation crab meat
15.  2 8oz. box Philidelphia Cream Cheese (20 min. at room temp.)
16.  1 - 2 Tbs chopped fresh herbs (thyme, marjoram, sage, parsley)
17.  Salt and Pepper to taste
18.  Cocktail sauce (Golden Dipt by McCormick)
19.  Carrots (cleaned and quartered)
20.  Celery (cleaned and quartered)
21.  Pasta Primavera:
22.  4 ounces spaghetti
23.  1/3 cup butter, divided
24.  1/2 cup chopped green onions
25.  1/4 cup sliced green bell pepper
26.  1/4 cup sliced red bell peppers
27.  1 (4 ounce) can mushrooms, drained
28.  3/4 cup milk
29.  1 (8 ounce) package cream cheese
30.  2 cups diced cooked ham
31.  1/3 cup grated Parmesan cheese

Directions : 
1.  Beef Short Ribs:
2.  Preheat oven to 350 degrees F. In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from heat and allow to cool. Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
3.  Crab Dip:
4.  Mix the crab meat, cream cheese, herbs, salt and pepper in a large mixing bowl. Add the herbs, salt and pepper to taste. Once fully mixed, form a ball with the mixture and place in the center of a serving platter. Pour the cocktail sauce over the crab mound. Place the carrots and celery around the crab mound for dipping.
5.  Pasta Primavera:
6.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.


Serve With :  Crab Dip and Creamy Pasta Primavera