This past Sunday was the first true Fall-feeling morning. It started off a little rainy and dreary - a perfect morning for us to drink coffee on the porch in our pj's before church. I love to fix a big dinner on Sundays... preferably one that simmers on the stove (or in the oven) all day so it fills the house with the most amazing aromas.
This is how our table is set most Sunday nights for dinner, with the addition of a high chair, of course. And, there is not always wine. A lot of the time there is, but not all of the time. I usually keep some sort of bountiful seasonal display on our table so when we set down for dinner it feels special.
Did I mention I made an apple pie, too? The house smelled out of this world.
I set the table using the new Natural Linen Napkins from my store (4 for $32). These are my favorite new essential for Fall. I have a set of matching tea towels available, as well. The natural linen is such a beautiful color - especially with the grey and black stripes. I'm loving them on my table right now... they give it just enough of a cozy, rustic element that I love for Autumn. Don't be afraid to use them - they soften beautifully after washing.
And while I set the table...
Mike and Emma play - this is the "couch house" they built for Emma's babies. Sunday is their day to play together and I get to spend the day in the kitchen.
Of course, she's always available to help me in the kitchen if I should need her assistance.
Here is our table - set for three. Since Emma was 10 months old, we have sat at the table every night with Emma in hopes that she would learn to sit through dinner with us... we're still working on it.
The candles used on the table are my favorite for fall - 12" Tapers in Edgartown Sand.
Dinner is served. Can you smell it? Simmering beef, rosemary, wine, thyme....
Oh, it was so good. I created the recipe by combining some of my favorites from Martha Stewart and The Barefoot, of course. It was completely divine. I can not tell you how delicious the vegetables were - they had absorbed all of the flavors from the herbs and wine... served with mashed potatoes, no less.
And our Apple Pie (made with cinnamon, nutmeg and orange zest) for dessert. Recipe coming tomorrow.
6 beef short ribs
sea salt & cracked pepper
2 tablespoons olive oil
1 yellow onion, medium dice
6 carrots, peeled, medium dice
4 celery stalks, medium dice
1 leek, medium dice
4 garlic cloves, minced
3 cups of red wine
4 Bay Leaves
4 Rosemary Sprigs
4 Thyme Sprigs
6 cups beef stock
2 tablespoons brown sugar
Preheat oven to 275.
Heat a large dutch oven on the stove. Cover short ribs with salt and pepper. Add olive oil to the pan, then sear the short ribs in the oil for about 2 minutes on each side until browned. Remove short ribs and set them aside to rest.
Add onions and carrots to the same pot - cook on high for 2-3 minutes until they begin to soften. Add celery and leek. Cook for 5 more minutes. Add minced garlic and cook for another minute.
Pour in red wine and cook for about 5 minutes on high. Tie together fresh herbs with cotton twine and place them in the pot. Add beef stock. Bring entire pot up to a simmer. Put the short ribs back in the pot then cover and place in the oven. Cook for 3 hours at 275 degrees.
When finished cooking, place the pot on top of the stove and let it rest for 30 minutes.
With a ladle, scoop off the broth and place it in a clear glass container (or two) and put it in the refrigerator. Recover the pot with the ribs and vegetables in the meantime. Refrigerate the broth for 30 minutes, then go back and skim the fat off of the top. Pour the remaining broth back into the pot and reheat until it is simmering. Remove from heat and cover to keep warm until serving.
I served our short ribs with mashed potatoes, but a crusty piece of bread would also be fabulous.
Products used in this post :
Natural Linen Napkins with Grey & Black Stripes (4 for $32)
Natural Linen Tea Towels with Grey & Black Stripes (2 for $24)
12" Tapers in Edgartown Sand