We decided to invite over some new couple friends for dinner. The husband has been playing golf with mine for over a year and after all this time, we scheduled a night to finally get together, meet each other's spouses, break bread and enjoy a bottle (or four) of wine over dinner.
Now mind you during the week leading up to this dinner my everyday salad plates were cracking and breaking one by one. The pressure was on!! I didn't want to serve dinner on our wedding dishes and come across too fancy...trying to keep it more casual but tasteful and those cracked, chipped dinner plates weren't going to have it. Not to mention I purchased a new table runner and hurricane candle holders for the dinner...okay, maybe I did get fancy and go a little overboard.
So, I finally found a style I think I like. I only purchased four salad and four dinner plates for our quaint dinner...think of it as a trial run. I still haven't decided if I want to purchase more and make them the "official" daily dishes or not...stay tuned.
For our dinner menu on the new dishes I served Roy's Braised Beef Short Ribs, Mashed Purple Sweet Potatoes and Lemon-Garlic Haricot Verts with Toasted Almonds, paired with Angeline Pinot Noir. Beautiful colors and flavors!
These Braised Beef Short Ribs come from one of our favorite most treasured restaurants...Roy's Hawaiian Fusion in Kona. It is always the last meal we enjoy at the end of our trip, for a special evening before we depart Hawaii after a vacationing on the Kona Coast.
When we lived in California, we were so excited to have one only 15 minutes from us in Rancho Mirage. Unfortunately the nearest Roy's to us now is a 12 hour drive away in Las Vegas...good thing I have commandeered some of their classic favorite recipes.
Braised Beef Short Ribs
Adapted from Roy's Pacific Rim Cuisine Restaurants
1/2 cup canola oil
4 (10-ounce) beef short ribs (boneless okay too)
salt and pepper to taste
1 cup flour
3 carrots, peeled and chopped
2 large onions, chopped
1 rib celery, chopped
1 cup red wine (preferably Cabernet Savignon)
3 bay leaves
2 quarts beef stock
10 black peppercorns, whole
Honey Mustard Glaze
1 cup whole grain mustard
1/2 cup honey
1/2 cup white wine (preferably Chardonnay)
1/8 - 1/4 cup garlic, chopped (depending how much you like garlic)
1 bunch basil leaved, chopped
Preheat oven to 375 degrees. Heat oil in a roasting or braising pan over medium heat. Season short ribs with salt and pepper. Lightly dredge in flour. Shake off any excess flour. Sear all sides of short ribs until golden brown. Add carrots, onions and celery to roasting pan and saute until tender, about 2 minutes. Deglaze pan with red wine. Add the bay leaves, beef stock and peppercorns. Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 to 2-1/2 hours.
While short ribs are braising, mix all the ingredients for Honey Mustard Glaze in a bowl and set in refrigerator until ready to use.
When ready, remove short ribs from liquid and set aside. Heat gas or charcoal grill to medium heat. Brush short ribs well with the honey glaze and grill briefly to set the glaze.
While short ribs are searing off with the honey glaze, set roasting pan on stove and heat vegetables until sauce consistency. Add more beef stock if needed.
Remove bay leaves and pour vegetable sauce over grilled short ribs.
**Prepare the purple sweet potatoes just as you would regular Yukon mashed potatoes with salt, pepper, butter, heavy cream, sour cream, etc.
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