Resolutions, Shmerolutions

Ok so as you can all see, I haven't been good at keeping my new year's resolution to write on this blog!  As it turns out, I was quite busy, with moving apts and then wedding planning, along with keeping up with my challenging role at a start-up company.

To bring you up to speed, the wedding was FAB and all the hard work paid off.  You can view some of the pics here at the photographer's website.

After vacationing in Greece for the honeymoon, I came back to a more peaceful NY, or so I thought.  That was until I found out that my company merged with another, with rounds of layoffs (me being included in that bunch).  So while it's a new chapter for my career, it is a great time for me to focus on the blog, considering that I am now home in time to cook meals for my new husband...I'd love to share with you all the yummy meals that are of, course, Gluten-Free.

First up, last night's meal: Braised Short Ribs.

I found this recipe online and I have to say it was quite easy and delish!  I used my 6qt. Mario Batali dutch oven to prepare this meal and bought the ribs from FreshDirect.com.  I paired this dish with quick cooking Polenta, which I did on the stovetop (following the instructions on the box) and added in some large shavings of Parmesan cheese, to add to the creaminess.

3 1/2	pounds boneless short ribs , trimmed of excess fat (see note and technique below)
	Kosher salt and ground black pepper
2	tablespoons vegetable oil
2	large onions , peeled and sliced thin from pole to pole (about 4 cups)
1	tablespoon tomato paste
6	medium garlic cloves , peeled
2	cups red wine (see note)
1	cup beef broth
4	large carrots , peeled and cut crosswise into 2-inch pieces
4	sprigs fresh thyme
1	bay leaf
1/4	cup cold water

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
   
2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.