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Red Wine Braised Short Ribs
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Tag: tortillas

Nana’s Green Enchiladas

These are my Nana’s Green Enchiladas! My grandma owned a Mexican restaurant in La Jolla back in the 70’s and shared her recipe with my

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@erinnOBrienn

These Twice Baked Broccoli Cheddar Potatoes are on

These Twice Baked Broccoli Cheddar Potatoes are one of my childhood favorites that I still love making to this day - especially during the holidays! Hope you love them 🥔🥦🧀

What you’ll need:
4 large russet potatoes
2 tbsp extra virgin olive oil
1 cup broccoli florets, finely chopped
3 oz cream cheese
2 cups cheddar cheese, divided
1/4 cup mozzarella
1/2 cup milk
¼ cup heavy cream
2 tbsp butter, softened
1/4 cup bacon bits (crispy, finely chopped)
1/4 tsp red pepper flakes (optional)
Salt + pepper to taste (season generously)
Sour cream, chives, additional bacon bits for garnish

1. Pierce potatoes with a fork, coat each with olive oil and season with flaky salt on all sides.
2. Bake at 375 for approximately 1 hour. Remove and set aside.
3. Once slightly cooled, slice the top quarter off. Scoop out the inside into a mixing bowl. Add milk, butter, 1 cup cheddar, mozzarella, cream cheese, broccoli, bacon, salt, pepper, and red pepper - thoroughly combine.
4. Scoop mixture into hollowed potatoes until full, add a layer of cheese, then add additional scoops of mixture and top to build up. Top with another layer of cheddar cheese.
5. Bake at 375 for approximately 20 minutes. Garnish with toppings of your choice and enjoy!
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#potatoes #twicebakedpotatoes #comfortfood #easyrecipes #bakedpotato #broccolicheddar #recipevideo #broccoli #holidayfood #foodstagram #mashedpotatoes #heresmyfood #dinnerideas #viralreels #foodstagram #howto #dinnerrecipes #cheddar

Mini Baked Grilled Cheese and my favorite Creamy T

Mini Baked Grilled Cheese and my favorite Creamy Tomato Basil Soup! 🍅🧀🍷The ultimate comfort food combo but make it mini. Love this idea for a weeknight dinner and it’s perfect for the holiday season. I knew I had to try these viral grilled cheese sandwiches when I saw @kingshawaiian share them 🔥

For the grilled cheese:
1 pack King’s Hawaiian Original Hawaiian Sweet Rolls, sliced into thirds
Fontina Cheese, sliced
6 tbsp softened butter
1 tbsp. Freshly grated parm
1/2 tsp oregano
1/2 tsp garlic powder

1. Preheat the oven to 350 degrees. In a bowl, combine butter with parmesan, oregano, and garlic powder.
2. Spread butter mixture onto each side of the bread slices
3. On a baking sheet, assemble the mini sandwiches and bake for 15-20 minutes, flipping halfway through.

For the soup (this is my version of the famous Nordstrom Tomato Basil Soup that I’ve been obsessed with for as long as I can remember - nothing beats it!):
¼ cup EVOO
2 tbsp. salted butter
1 yellow onion, finely diced
2 large carrots, finely diced (4 small)
1 ½ tsp. salt
2 tsp. freshly cracked black pepper
2 tsp. dried basil
1 tsp. crushed red pepper
56 oz. San Marzano Tomatoes (I use Cento)
1 tsp. lemon zest
4 cups vegetable stock
2 cups heavy whipping cream
1 large handful freshly grated parmesan
2 handfuls fresh basil

1. Heat oil and butter on medium high heat. Add in onions and carrots. Sauté until onions are translucent (approximately 10 minutes).
2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Add the tomatoes and vegetable stock. Stir to combine and let simmer for approximately 30 minutes.
3. Add heavy whipping and let simmer for approximately 5 minutes. (You can also add a handful of finely grated parm to make it extra delicious).
4. Remove from heat, add fresh basil and blend until smooth. Serve with mini grilled cheese sandwiches for dipping and dig in!
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#grilledcheese #minigrilledcheese #tomatosoup #comfortfood #easyrecipes #grilledcheeseandtomatosoup #soup #recipevideo #soupseason #holidayfood #foodstagram #grilledcheesesandwich #heresmyfood #dinnerideas #viralreels #foodstagram #howto #dinnerrecipes #parmesan

Two of my favorite ways to transform my Red Wine B

Two of my favorite ways to transform my Red Wine Braised Short Ribs into delicious leftovers! The recipe reel for the short ribs was just posted on my page. Hope you enjoy! ❤️🍷🫶🏼
For the Short Rib Tacos:
Corn tortillas
Leftover short ribs, shredded
Red cabbage
Shredded mozzarella or queso fresco
Avocado
Leftover short rib sauce for dipping (if needed thin this out with a little beef stock when heating up)

For the Pasta:
Mezzi Rigatoni (I love @barillaus Al Bronzo Pasta)
Olive Oil
Butter
Leftover short rib sauce
Parmigianno Reggiano to top
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#shortribs #braisedshortribs #comfortfood #easyrecipes #leftovers #leftoverideas #recipevideo #shortribtacos #leftoverrecipes #pasta #holidayfood #foodstagram #beefshortribs #heresmyfood #dinnerideas #viralreels #howto #foodstagram #dinnertonight #beef #tacos

My Favorite Red Wine Braised Beef Short Ribs ❤️🫶🏼 The ultimate comfort food and perfect for the holidays!

Ingredients:
5 lbs bone-in beef short ribs
1 yellow onion, diced
2 large carrots - peeled and diced
1 whole head of garlic, top cut off
3 sprigs fresh rosemary
1 bunch fresh thyme
5 sprigs fresh oregano
3 tbsp tomato paste
4 tbsp neutral high smoke point oil (I use avocado)
4-5 cups beef stock
1 750-mL bottle of red wine

Method:
1. Preheat oven to 350 degrees. Season the short ribs generously with salt and freshly cracked black pepper (about 3-4 tsp each for the whole 5 lbs)
2. In a large dutch oven, heat the oil over high heat. Once the oil is hot, carefully sear the short ribs on all sides. Be careful not to overcrowd your pot and do this in batches if needed. Once you have a golden brown sear on all sides, remove and set aside.
3. Once all short ribs are seared, turn off the heat. Allow the leftover oil in the dutch oven to cool down a bit (about 5 mins). Drain the leftover oil into a safe container, reserving about 2 tbsp of the oil in the dutch oven.
4. Over medium high heat, allow the oil to get hot again. Once hot, add in the onion and carrots. Cook for 8-10 mins. Add in the tomato paste and cook with the veggies for another 10 mins over medium high heat, stirring frequently so it doesn’t burn.
5. Keeping the heat where it is at, add about 1 cup of the red wine to the dutch oven, scraping any bits from the bottom. Allow the wine to almost fully cook out, you’ll have a thick paste with the veggies. Add another cup of wine and repeat the same process. Reduce the wine to about half.
6. Add in the beef stock and bring to a boil. Add short ribs back in along with the head of garlic and fresh herbs. Bring to a boil, cover and braise in the oven for 2-2.5 hours or until the short ribs are fork tender. Set short ribs aside and strain mixture through sieve. Transfer to a saucepan and reduce. Enjoy!
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#shortribs #braisedshortribs #comfortfood #easyrecipes #redwine #onepotmeal #recipevideo #shortribsandpolenta #holidayfood #foodstagram #beefshortribs #heresmyfood #dinnerideas #viralreels #foodstagram #howto #dinnerrecipes #beef

If you’re wondering where I get it from 😉🥂

If you’re wondering where I get it from 😉🥂.
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#nana #grandma #familyrecipe #viralreels

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@ Copyright 2023 Erin O'Brien

Website By Nari Creative

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@erinOBrien

These Twice Baked Broccoli Cheddar Potatoes are on

These Twice Baked Broccoli Cheddar Potatoes are one of my childhood favorites that I still love making to this day - especially during the holidays! Hope you love them 🥔🥦🧀

What you’ll need:
4 large russet potatoes
2 tbsp extra virgin olive oil
1 cup broccoli florets, finely chopped
3 oz cream cheese
2 cups cheddar cheese, divided
1/4 cup mozzarella
1/2 cup milk
¼ cup heavy cream
2 tbsp butter, softened
1/4 cup bacon bits (crispy, finely chopped)
1/4 tsp red pepper flakes (optional)
Salt + pepper to taste (season generously)
Sour cream, chives, additional bacon bits for garnish

1. Pierce potatoes with a fork, coat each with olive oil and season with flaky salt on all sides.
2. Bake at 375 for approximately 1 hour. Remove and set aside.
3. Once slightly cooled, slice the top quarter off. Scoop out the inside into a mixing bowl. Add milk, butter, 1 cup cheddar, mozzarella, cream cheese, broccoli, bacon, salt, pepper, and red pepper - thoroughly combine.
4. Scoop mixture into hollowed potatoes until full, add a layer of cheese, then add additional scoops of mixture and top to build up. Top with another layer of cheddar cheese.
5. Bake at 375 for approximately 20 minutes. Garnish with toppings of your choice and enjoy!
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.
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.
#potatoes #twicebakedpotatoes #comfortfood #easyrecipes #bakedpotato #broccolicheddar #recipevideo #broccoli #holidayfood #foodstagram #mashedpotatoes #heresmyfood #dinnerideas #viralreels #foodstagram #howto #dinnerrecipes #cheddar

Mini Baked Grilled Cheese and my favorite Creamy T

Mini Baked Grilled Cheese and my favorite Creamy Tomato Basil Soup! 🍅🧀🍷The ultimate comfort food combo but make it mini. Love this idea for a weeknight dinner and it’s perfect for the holiday season. I knew I had to try these viral grilled cheese sandwiches when I saw @kingshawaiian share them 🔥

For the grilled cheese:
1 pack King’s Hawaiian Original Hawaiian Sweet Rolls, sliced into thirds
Fontina Cheese, sliced
6 tbsp softened butter
1 tbsp. Freshly grated parm
1/2 tsp oregano
1/2 tsp garlic powder

1. Preheat the oven to 350 degrees. In a bowl, combine butter with parmesan, oregano, and garlic powder.
2. Spread butter mixture onto each side of the bread slices
3. On a baking sheet, assemble the mini sandwiches and bake for 15-20 minutes, flipping halfway through.

For the soup (this is my version of the famous Nordstrom Tomato Basil Soup that I’ve been obsessed with for as long as I can remember - nothing beats it!):
¼ cup EVOO
2 tbsp. salted butter
1 yellow onion, finely diced
2 large carrots, finely diced (4 small)
1 ½ tsp. salt
2 tsp. freshly cracked black pepper
2 tsp. dried basil
1 tsp. crushed red pepper
56 oz. San Marzano Tomatoes (I use Cento)
1 tsp. lemon zest
4 cups vegetable stock
2 cups heavy whipping cream
1 large handful freshly grated parmesan
2 handfuls fresh basil

1. Heat oil and butter on medium high heat. Add in onions and carrots. Sauté until onions are translucent (approximately 10 minutes).
2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Add the tomatoes and vegetable stock. Stir to combine and let simmer for approximately 30 minutes.
3. Add heavy whipping and let simmer for approximately 5 minutes. (You can also add a handful of finely grated parm to make it extra delicious).
4. Remove from heat, add fresh basil and blend until smooth. Serve with mini grilled cheese sandwiches for dipping and dig in!
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.
.
.
.
#grilledcheese #minigrilledcheese #tomatosoup #comfortfood #easyrecipes #grilledcheeseandtomatosoup #soup #recipevideo #soupseason #holidayfood #foodstagram #grilledcheesesandwich #heresmyfood #dinnerideas #viralreels #foodstagram #howto #dinnerrecipes #parmesan

Two of my favorite ways to transform my Red Wine B

Two of my favorite ways to transform my Red Wine Braised Short Ribs into delicious leftovers! The recipe reel for the short ribs was just posted on my page. Hope you enjoy! ❤️🍷🫶🏼
For the Short Rib Tacos:
Corn tortillas
Leftover short ribs, shredded
Red cabbage
Shredded mozzarella or queso fresco
Avocado
Leftover short rib sauce for dipping (if needed thin this out with a little beef stock when heating up)

For the Pasta:
Mezzi Rigatoni (I love @barillaus Al Bronzo Pasta)
Olive Oil
Butter
Leftover short rib sauce
Parmigianno Reggiano to top
.
.
.
.
.
#shortribs #braisedshortribs #comfortfood #easyrecipes #leftovers #leftoverideas #recipevideo #shortribtacos #leftoverrecipes #pasta #holidayfood #foodstagram #beefshortribs #heresmyfood #dinnerideas #viralreels #howto #foodstagram #dinnertonight #beef #tacos

My Favorite Red Wine Braised Beef Short Ribs ❤️🫶🏼 The ultimate comfort food and perfect for the holidays!

Ingredients:
5 lbs bone-in beef short ribs
1 yellow onion, diced
2 large carrots - peeled and diced
1 whole head of garlic, top cut off
3 sprigs fresh rosemary
1 bunch fresh thyme
5 sprigs fresh oregano
3 tbsp tomato paste
4 tbsp neutral high smoke point oil (I use avocado)
4-5 cups beef stock
1 750-mL bottle of red wine

Method:
1. Preheat oven to 350 degrees. Season the short ribs generously with salt and freshly cracked black pepper (about 3-4 tsp each for the whole 5 lbs)
2. In a large dutch oven, heat the oil over high heat. Once the oil is hot, carefully sear the short ribs on all sides. Be careful not to overcrowd your pot and do this in batches if needed. Once you have a golden brown sear on all sides, remove and set aside.
3. Once all short ribs are seared, turn off the heat. Allow the leftover oil in the dutch oven to cool down a bit (about 5 mins). Drain the leftover oil into a safe container, reserving about 2 tbsp of the oil in the dutch oven.
4. Over medium high heat, allow the oil to get hot again. Once hot, add in the onion and carrots. Cook for 8-10 mins. Add in the tomato paste and cook with the veggies for another 10 mins over medium high heat, stirring frequently so it doesn’t burn.
5. Keeping the heat where it is at, add about 1 cup of the red wine to the dutch oven, scraping any bits from the bottom. Allow the wine to almost fully cook out, you’ll have a thick paste with the veggies. Add another cup of wine and repeat the same process. Reduce the wine to about half.
6. Add in the beef stock and bring to a boil. Add short ribs back in along with the head of garlic and fresh herbs. Bring to a boil, cover and braise in the oven for 2-2.5 hours or until the short ribs are fork tender. Set short ribs aside and strain mixture through sieve. Transfer to a saucepan and reduce. Enjoy!
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.
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#shortribs #braisedshortribs #comfortfood #easyrecipes #redwine #onepotmeal #recipevideo #shortribsandpolenta #holidayfood #foodstagram #beefshortribs #heresmyfood #dinnerideas #viralreels #foodstagram #howto #dinnerrecipes #beef

If you’re wondering where I get it from 😉🥂

If you’re wondering where I get it from 😉🥂.
.
.
.
.
#nana #grandma #familyrecipe #viralreels

On the Blog

Recipes
Life + Style
Travel

More from Erin

About
Contact
Shop
Newsletter

Website By Nari Creative

@ Copyright 2023 Erin O'Brien

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