Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 44

Slow Cooker

Beef Short Ribs
MAKES 4 TO 6 SERVINGS

These rich and satisfying short ribs
are perfect for a hearty Christmas
supper.

4½ pounds bone-in beef
short ribs
1 teaspoon kosher salt
½ teaspoon ground black
pepper
½ cup plus 1 tablespoon
all-purpose flour, divided
4 slices bacon
6 tablespoons unsalted
butter, divided
1 cup chopped yellow onion
1 cup dry red wine
½ cup firmly packed brown
sugar
1⁄3 cup chili sauce
2 tablespoons Worcestershire
sauce
1 tablespoon beef bouillon*
2 teaspoons chopped fresh
rosemary
Garnish: fresh rosemary sprigs

1. Sprinkle beef with salt and
   pepper. Dredge beef in ½ cup flour.


2. In a 12-inch cast-iron skillet,
   cook bacon over medium heat
   until crisp. With a slotted spoon,
   remove bacon; reserve drippings in
   pan. Add 4 tablespoons butter, and
   let melt. Add ribs, and cook until
   browned on all sides, 3 to
   4 minutes per side. Place ribs and
   drippings in a 5- to 6-quart slow
   cooker; add onion and bacon.


3. In a small bowl, whisk together
   wine, brown sugar, chili sauce,
   Worcestershire, beef bouillon, and
   rosemary; pour over ribs. Cover
   and cook until tender, about
   4 hours on high or 6 hours on low.
   Remove ribs. Strain and reserve
   cooking liquid from slow cooker.


4. In a small saucepan, melt
   remaining 2 tablespoons butter
   over medium heat, and whisk in
   remaining 1 tablespoon flour;

cook for 1 minute. Add cooking

liquid, and cook, stirring

occasionally, until thickened.

Serve with ribs. Garnish with

fresh rosemary, if desired.

*We used Better than Bouillon

Roasted Beef Base.

Roasted Garlic

Mashed Potatoes

MAKES 6 SERVINGS

If you love garlic, you’ll swoon over

these fl avor-packed mashed potatoes.

2 medium heads garlic

2 teaspoons olive oil

3 pounds red potatoes,

quartered

2 teaspoons kosher salt,

divided

4 ounces cream cheese,

softened

¼ cup unsalted butter, cubed

½ teaspoon ground black pepper

1 cup whole milk

2⁄3 cup grated fresh Parmesan

cheese

1. Preheat oven to 400°.


2. Cut ½ inch off top end of garlic
   heads, keeping cloves intact. Place
   garlic, cut side up, on foil. Drizzle
   with oil, and wrap garlic in foil.


3. Bake until golden brown and
   soft, 40 to 45 minutes. Let cool
   completely. Squeeze garlic cloves
   into a small bowl; coarsely mash
   with a fork.


4. In a large Dutch oven, bring
   potatoes, 1 teaspoon salt, and
   water to cover to a boil over
   medium-high heat. Boil until
   tender, 15 to 20 minutes; drain
   and return potatoes to pot. Using
   a potato masher, mash potatoes.
   Stir in roasted garlic, cream cheese,
   butter, pepper, and remaining
   1 teaspoon salt. Stir in milk and
   Parmesan until creamy.