Sprinkle steak very generously with coarsely ground pepper and salt. Heat olive oil in large nonstick skillet over medium-high heat. Add steak, cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter.
Add pomegranate juice, golden brown sugar, and balsamic vinegar to skillet; boil until reduced to ¼ cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
Pre-heat oven to 350 degrees. In an enameled cast-iron casserole, heat vegetable oil. Season short ribs liberally with salt and pepper, cook on all sides over medium high heat until browned, about 2 minutes on each side. Transfer ribs to bowl and set aside.
Add chopped onions, celery, and carrots to the casserole and cook over moderate heat until softened, stirring occasionally, about 5 minutes. Add flour and tomato paste, stirring frequently until well combined and deep red, about 2-3 minutes. Stir in wine, then add ribs back into pot. Bring to a boil, and simmer for about 25 minutes until the wine is reduced by half.
Add all of the herbs, stock and whole cloves of garlic to the pot, stir. Bring to a boil again, then cover and transfer to the oven.
Braise in the oven for 2-2.5 hours, until the meat is falling off the bone, turning once halfway through.
Remove from oven, transfer ribs to a bowl. Strain braising liquid into a large skillet and boil until the liquid is reduced by half, about 15 minutes.
Put short ribs into a bowl with your favorite side dish, and spoon reduced sauce over the meat.
Thai Noodle and Vegetable Stir-Fry with Grilled Beef
Recipe type: Noodles
Stir-fries are some of the most flavorful and healthful dishes you can prepare—and they come together fast once the ingredients are prepped and ready to go. And that’s the key to stir-fry: make the sauce, chop the vegetables, and, in this case, grill the meat and cook the noodles before putting the flame under the wok. Thai sauces are typically spicy, as in this recipe, but they’re a little sweet and sour as well. White or brown sugar, plenty of fresh lime juice, and pungent fish sauce form the base of this delicious, flavor-loaded dish.
For the Sauce
3 tbsp fish sauce
3 tbs fresh lime juice
2 tbsp white sugar
1 tbsp sambal oelek (fresh ground chile paste)
1 tbsp sesame oil
1 tsp cornstarch
3 tsp vegetable broth (or water)
For the Stir-Fry
2 oz Thai rice noodle sticks
1 8-oz New York strip steak (or rib-eye), about ¾-inch thick
freshly ground black pepper
peanut oil for brushing, plus 1 tbsp
2 Thai chilies, finely chopped
2 garlic cloves, thinly sliced
1-inch piece of ginger, peeled and thinly sliced
½ medium red bell pepper, coarsely chopped
2 scallions, white and light green parts only, thinly sliced
1 very small head of bok choy (or 2 baby bok choy stalks) coarsely chopped, leaves included
For the Sauce
Whisk the first 5 ingredients (through oil) in a medium bowl until the sugar dissolves. Combine the cornstarch and vegetable broth in a small bowl, stirring until the cornstarch dissolves. Whisk into the fish sauce mixture and set aside. (Re-whisk before adding to the stir-fry.)
For the Stir-Fry
Bring a medium pot of water to a boil. Immerse the noodles in the water and remove the pot from heat. Cover and let stand 10 minutes. Drain in a sieve and rinse under cold water.
Heat a grill pan over medium-high heat and brush with peanut oil. Season the steak with salt and pepper and grill until slightly charred on the outside and pink on the inside, 3-4 minutes per side. Remove to a cutting board and let rest 5 minutes. Trim any visible fat and cut the steak on the diagonal into very thin slices.
Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.
Add the bell pepper, scallions, and bok choy and stir-fry 3 minutes, until all vegetables are crisp-tender.
Add the beef slices and drained noodles to the wok and stir to combine. Re-stir the sauce and add to the wok. Stir to combine and cook until the sauce slightly thickens, 1-2 minutes.
To serve, divide the stir-fry between 2-3 shallow bowls and serve hot.
Braised lamb and root vegetables become tender and succulent when cooked slowly in a rich tomato broth with flavorful, aromatic spices. The rich taste of the meat combined with the earthiness of the potatoes, rutabaga, and celery root adds up to an inviting, savory dinner that essentially cooks itself—all it needs is time. Although red bell pepper isn’t a root vegetable, it does add mild peppery flavor and great color, so throw it into the mix and enjoy. The stew here is served over simple white rice, but couscous, small pasta noodles, or creamy polenta would make a great base as well.
1 tsp each ground cumin, ground cinnamon, and dried oregano
½ tsp dried red chile flakes
¼ tsp each allspice and nutmeg
1 lb lamb stew meat (or shoulder, trimmed and cut into bite-sized chunks)
freshly ground black pepper
3 garlic cloves, finely chopped
2 small russet potatoes, peeled and cut into a large dice
1 small rutabaga (about 10 oz), peeled and cut into a large dice
1 small celery root (about 8 oz), peeled and cut into a large dice
1 large onion, coarsely chopped
1 large red bell pepper, coarsely chopped
5-6 oz peeled, baby-cut carrots, cut in half crosswise
2 cups crushed tomatoes, from a 28-oz can
1½ cups vegetable broth
3 cups cooked white rice
Combine all spices, oregano, and chile flakes in a small bowl. Rub the lamb with the spice mixture and set aside 30 minutes.
Season the spice-rubbed lamb with salt and pepper and place in a slow-cooker.
Add the garlic and next 8 ingredients (through broth). Season with salt and pepper and stir to combine.
Cover and cook the stew on high for 3½ to 4 hours, checking for tenderness after 3½ hours. The lamb should be juicy and tender, and the vegetables tender but not mushy.
To serve, divide the cooked rice among 6 shallow bowls. Use a slotted spoon to remove the meat and vegetables from the slow-cooker (if the broth is very thin) and ladle over the rice in the bowls. Spoon juices from the cooker generously over each bowl and serve right away.