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      Colorful Eats: Wine-Braised Short Ribs With Potatoes

      Colorful Eats: Wine-Braised Short Ribs With Potatoes

      My family would not consider themselves as strictly vegan, vegetarian or pescetarian. We are truly omnivores because variety is the spice of life, right?

      We try to eat healthy foods every day but we are not regimented nor do we have any allergies that would keep us from any food group. However, eating beef is really a once-in-awhile thing.

      It's usually the occasional hamburger or a juicy steak for the Home Chef Extraordinaire. As we've matured, we have found that certain foods are more difficult to digest and beef has become challenging at times.

      But my Wine-Braised Short Ribs With Potatoes are a Fall favorite meal that we all look forward to for special occasions.

       

      Instant Pot

       

      I hope you love the products I recommend! This blog post contains affiliate links and I participate in the Amazon Associate program, which means that if you click on one and make a purchase, I may receive a small commission. This helps support the blog and allows me to continue to bring you color commentary like this. You can find more about our site, privacy, and disclosure policies here. Thank you for your continued support!

       

       

      As with many of our Colorful Eats recipes, this dish is made in an Instant Pot which means it's simple, quick and incredibly flavorful. It's just right for those cozy Winter evenings when you just want a meal that's warm and savory. 

       

      Wine-Braised Short Ribs with Potatoes - Ingredients

      Wine-Braised Short Ribs 

      I adapted this recipe from the America's Test Kitchen Mediterranean Instant Pot Cookbook . You may already have most of the ingredients for this rich, delicious dish. NOTE: You can use tomato paste instead of tomato sauce if you prefer a thicker sauce. Parsley can be used as a garnish but since the Home Chef Extraordinaire doesn't like the taste of the herb, I left it out. And while I used dealcoholized red wine in my recipe, feel free to use your favorite Merlot or Cabernet Sauvignon instead.

       

      Juliet's Wine-Braised Short Ribs with Potatoes

      serves 4

      total time:  2 hours 15 minutes

      INGREDIENTS

      • 2 pounds bone-in beef short ribs, trimmed
      • ¾ teaspoon table salt, divided
      • ¼ teaspoon pepper
      • 1 tablespoon extra-virgin olive oil
      • 1 onion, chopped fine
      • 6 garlic cloves, minced
      • 2 tablespoons tomato sauce
      • 1 tablespoon minced fresh oregano or 1 teaspoon dried
      • 1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse
      • ½ cup dry red wine
      • 1 pound small red potatoes, unpeeled, leave whole or halved
      • 2 tablespoons minced fresh parsley (optional)

      INSTRUCTIONS

      1.  Dry short ribs dry by patting them with paper towels. Sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.

      2.  Add onion and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until onion is softened, about 3 minutes. Stir in garlic, tomato sauce and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice and wine, scraping up any browned bits. Place short ribs meat side down into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.

      3.  Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while preparing potatoes.

      4.  Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour 1½ cups defatted liquid and any accumulated juices into pot with solids; discard remaining liquid. Add potatoes. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

      5.  Using slotted spoon, transfer potatoes to serving dish (this one is my all time fave!). Season sauce with salt and pepper to taste. Spoon sauce over short ribs and potatoes and sprinkle with parsley, if desired. Serve.

       

       Per serving: Cal 340; Total Fat 13g; Sat Fat 4.5g; Chol 55mg; Sodium 700mg; Total Carbs 29g, Fiber 3g, Total Sugar 7g; Added Sugar 0g; Protein 21g

       

      I hope you try this recipe and if you do, let me know how it turns out in the comments below!

      Love, Juliet

       

       

       

       

      Wine.com

      Color Collective: Links to Colorful Living, Vol. 12

      Color Collective: Links to  Colorful Living, Vol. 12

      Food tastes better when it is colorful. It just does! We eat with our mouths AND eyes so what food "looks" like impacts the flavor. And there's interesting research behind this phenomenon. Whether you believe there's a color/food connection or not, think of it this way: would you even take a bite of a blue apple? Here are some colorful links to satisfy the foodie in you:

      1.  I'm not sure eating square food is any healthier than eating food in it normal form but this company seems to think we need to rethink the shape of things. (DesignTaxi)

      2.  If you bake, you will surely want to get your hands on this plant-based food dye for all of your cupcake frosting needs. (Amazon)

      3.  This piece on "the year in snacks" is in no way practical but it is good for a couple of chuckles. (Grub Street)

      4. Who knew the color of egg yolks makes a difference in the quality of pasta? (Broken Palate)

      5.  I didn't realize that the already pretty perfect croissant was up for reinvention but change is good, I guess.  (Food & Wine)

      6.  The uber-colorful dinnerware and serveware from this brand automatically elevates your table setting game. (Amazon)

      7.  I'm also obsessed with this colorful cookware that is super high quality and makes your kitchen look like you've mastered the joy of cooking. (Macy's)

      8.  This beautiful vegan cookbook is jam-packed with soulful, Southern inspired recipes and food history that even non-vegans, like myself can greatly appreciate. (Amazon)

      9.  Those of us who miss going to great restaurants for memorable meals may not realize the devastating impact the pandemic has had on the entire industry. Here are a few ways to help support restaurants and their workers.

      10.  Did you know that I have a collection of colorful food recipes created by me and my Home Chef Extraordinaire (the love of my life) on the blog? 


       

      I hope you love the products I recommend! This blog post contains affiliate links and I participate in the Amazon Associate program, which means that if you click on one and make a purchase, I may receive a small commission. This helps support the blog and allows me to continue to bring you color commentary like this. You can find more about our site, privacy, and disclosure policies here. Thank you for your continued support!

       

       

      Wine.com

      Colorful Eats: How to Master the Charcuterie Board

      Colorful Eats: How to Master the Charcuterie Board - JulRe Designs LLC

      This post is not about a particularly healthy meal. I know I try to highlight foods in this Colorful Eats series that represent our good-for-you way of eating. But in these challenging and uncertain times, occasionally a little decadence is called for. Sometimes demanded.

      So when the Home Chef Extraordinaire was trying to come up with his next creation, he went blank. As he struggled with concepts he thought you would enjoy, his writing pad remaining empty for hours, I tried to make some admittedly lame suggestions and after he returned a long blank stare, I offhandedly quipped "Why not NOT cook at all?".

      It turned out to be the lightbulb in the refrigerator moment he needed. He tossed around a few fantastic ideas with me, some of which will make the blog at later dates.

      Since it's almost football season and we are big fans (Kansas City CHIEFS, y'all), we're always in search of the best game time snacks. And what could be more perfect than a beautifully carved wood board rendered invisible by hoards of artisanal meats and cheeses!

      I hope you love the products I recommend! This post may contain affiliate links, which means that if you click on one and make a purchase, I may receive a small commission. This helps support the blog and allows me to continue to bring you color commentary like this. You can find more about our site, privacy, and disclosure policies here. Thank you for your continued support!

       Charcuterie Board

      We were new to the world of Charcuterie when we started this project, having only experienced these tantalizing spreads at parties. We've admired the creativity involved in the placement of each food element and wondered if we could create our own delicious, colorful (of course) and aesthetically pleasing version for next Sunday's game.

      We set out for our local Whole Foods Market to see what ingredients we could discover. We had no real strategy and no list. And it turns out that's the best way to design your own board. No need to overthink it. Just go with what looks good, tastes divine and appeals to your eye.

      Just remember - if you choose to go meatless, don't call it Charcuterie. There are rules - meat MUST be involved, so sayeth the cured meat gods. It becomes a snack board without them but those are wonderful too! Here's how our Charcuterie experience took shape:

       

       

      Noritake Co., Inc.

       

       

       

      Charcuterie Meats | The Color Lab Blog

       

      1.  We found the right board to build our platter. Large cutting boards, marble slabs, slate boards or ceramic platters are great options.

      2.  We selected a variety of meats. Traditional Charcuterie is all about cured meats but since we wanted to stay nitrate-free, we chose Colameco's prosciutto, sopressata, chorizo and salami. This brand also uses no antibiotics and their meats are minimally processed.

      3.  Cheese? Please! There was an overwhelming array of hard and soft cheeses to choose from. You can't go wrong with your selection. Stay true to your taste buds. We went with cheddars, brie, gouda and gorgonzola.

      4.  Pitted greek and black olives were a must plus some brilliant red Peppadew sweet piquante peppers, roasted garlic cloves, cornichons for good measure.

      Charcuterie Board | The Color Lab Blog

      5.  A sliced french baguette and lightly salted crackers were important for creating bite-sized stacks. With all of the savory-spiciness, we balanced the board with a delectable Blood Orange MarmaladeHot Pepper JellyFig and Ginger Jam and a variety of mustards from Stonewall Kitchen.

      6.  For fresh fruit, we went with grapes because we already had them but berries and dried fruits are good too.

      7.  You can certainly use a variety of nuts but we decided on carmelized walnuts because once we tasted them, nothing else mattered.

      8.  To up the fancy factor, add some fresh rosemary or mint sprigs.

      9.  Serve with your favorite wine or beer. More important than anything else, have fun arranging and eating your Charcuterie board!

      Charcuterie Board | The Color Lab Blog


      Love, Juliet



       

       

      Wine.com

      Colorful Eats: Mustard Roasted Chicken Thighs

      Colorful Eats: Mustard Roasted Chicken Thighs - JulRe Designs LLC

      In our current times, I hope that we all can recognize when we need to step away from it all to rejuvenate and refresh. I'm sensing that it's almost that time again for me. It's critical at any time to be able to take a few steps back from it all but especially now when the world is getting better but is still a bit chaotic and frenzied. So my wish for you everyday is peace and harmony - may you find you find your way to your own Shangri-la. And good food.

      Before I make any moves, I just had to share the Home Chef Extraordinaire's latest flavorful take on chicken. This time, he's using thighs but your favorite part of the chicken will do) and he's concocted a dish that's great for lunch or dinner and perfect for kid's meals. The taste key is the use of fresh rosemary. It adds a depth of flavor to the dish and with the spicy brown mustard, provides an aromatic tanginess that is oh-so palate appealing. As is always his custom, to keep the dish healthy and juicy, the preparation is done in an Air Fryer but this main dish can be prepared in the oven as well. While the dish itself is not extremely colorful, you must admit that the addition of steamed brussel sprouts and carrots all on my beautiful serving platter makes it all photo fabulous! You can find the fast, super simple recipe below:

      Mustard Roasted Chicken Thighs

      I hope you love the products I recommend! This blog post contains affiliate links, which means that if you click on one and make a purchase, I may receive a small commission. This helps support the blog and allows me to continue to bring you color commentary like this. You can find more about our site, privacy, and disclosure policies here. Thank you for your continued support!

       

      Noritake Co., Inc.

       

       

      Mustard Roasted Chicken Thighs

      (serves 4)

      PREP TIME: 3 MINUTES

      COOK TIME: 20 MINUTES

       

      Ingredients

      2 tbsp Dijon or spicy brown mustard

      1 tbsp maple syrup

      1 tbsp fresh rosemary

      ½ tsp onion powder

      ½ tsp garlic powder

      ¼ tsp paprika

      ¼ tsp salt

      ¼ tsp black pepper

      4 chicken thighs, bone-in, skin on

       

      Directions 

      1.  MIX together the mustard, maple syrup, rosemary, onion powder, garlic powder, paprika, salt, and black pepper in a small bowl.

      2.  COAT the chicken thighs in the mustard glaze and set aside.

      3.  SELECT Preheat on the Air Fryer, adjust to 380°F, and press Start/Pause.

      4.  PLACE the chicken thighs in the preheated air fryer and top with any left over glaze.

      5.  SELECT Chicken, adjust time to 20 minutes, and press Start/Pause.

       

      Until next time, live a color-filled life!

      Love, Juliet

       

       

       

        Noritake Co., Inc.

         

         

         

        Color Collective: 10 Links to News & Hues, Vol. 5

        Color Collective: 10 Links to News & Hues, Vol. 5

         Your colorful links for this week are below:

          • I was asked a couple of times about the colorful serving platter shown in last week's spicy recipe that I shared. Here it is. (Amazon)
          • My home color consulting clients are overwhelmingly loving this soothing color for their renovations. (Benjamin Moore)
          • As if the color selection for these bed sheets wasn't enough, they are the softest I've ever owned that don't squeeze the life out of your wallet. (Amazon)
          • What the legendary actress, Cicely Tyson (who passed away last month) had to say in this Master Class back in 2014 about ending racism is poignant. (Oprah.com)
          • Here's some funny with James Corden (host of The Late, Late Show on CBS) and singer The Weeknd from the Super Bowl. (YouTube)

         

        Wishing you and yours a Happy Valentine's Day! Until next time, live life in love and color!

         

        Love, Juliet

         

        CLICK HERE to read the entire Color Collective series!

         

         

        I hope you love the products I recommend! This blog post contains affiliate links, which means that if you click on one and make a purchase, I may receive a small commission. This helps support the blog and allows me to continue to bring you color commentary like this. You can find more about our site, privacy, and disclosure policies here. Thank you for your continued support!

         

         

         

         

        The MET