I like balance,
This is one of the things that make me happy the most.
I will always choose quality, because it’s just as important as balance.
The combination of uncompromising quality and balance created this dish that is all holiday.
It’ll sit in the center of your table and everyone will gobble it.
Just like that with a fork, you don’t even have to cut the meat because it falls apart after a long cooking time.
When I decided to have a meaty holiday dish in my holiday recipes this year, I knew exactly who the cuts would be coming from.
In my heart I realized that this time I wanted to convey a message, a different message around meat.
My first message and for me the most important is my uncompromising quality when it comes to meat and poultry, especially in our tiny country. The quality varies greatly from place to place, the aging of the meat can be done in all kinds of ways and not all of them are to my liking.
Many things are important to me when it comes to the butcher shop,
The handling of the meat and its hygiene are mainly important to me.
For this dish I chose a slightly fatty but accurate and precise cut.
The dish can also be made from small chunks instead of a large, central chunk.
Around the cut rest carrots that have surrendered to the heat of the oven that have softened and caramelized from the divine gravy, that’s absolutely what makes everything a big celebration.
The honey in the gravy has several fascinating roles,
First of all, it’s super festive and it definitely marks a holiday for us.
It’s deliciously sweet and entices everyone to take another bite and another one after.
Beyond these, its function is to soften and caramelize the piece of meat and carrots.
The honey contains many enzymes that are very helpful in softening the meat.
And the caramel which is the secret to everyone’s heart and soul,
It’s one of the most indulgent and exciting caramels you will encounter.
At the end of the stew I dot everything with a little raisins… and that’s when the magic begins.
I love having people over on holidays,
For me it’s smart and not tiring.
The oven does most of my work and I remain full of peace for the evening.
This is actually my trick without working long hours in the kitchen and arriving at dinner trying to catch my breath.
This is a winning dish.
It’s a captivating dish,
This dish is festive.
This dish is special.
It’s a dish that helps us not to work hard,
This is a dish that everyone will connect with,
This is a dish to which you devote quickly,
It’s a dish that everyone finish in an instant,
This is a dish that makes everyone happy.
And this is the most fun and enjoyable dish you will prepare for your holiday table, I promise!
It’s going to be super simple,
A few short moments of cutting the carrots and mixing the gravy,
And all that’s left for you is to prepare a good cup of coffee and let the oven prepare for you the central and festive dish of the holiday table.
You won’t believe how easy it is 🙂
Peaceful and happy holidays ❤️
Short Rib and Glazed Carrots in Honey Thyme and Raisins
Ingredients: suitable for a large pan / saute pot with a 11.8” (30cm) diameter or more (for about 4-6 diners)
- 2 kg of short rib. The amount of meat depends on the number of your diners, 1 kg of meat is suitable for about 3-4 diners
- 3-4 tablespoons olive oil
- 1 head of garlic cut in half
- 8-10 carrots (for alternatives, have a look at “A little extra from me”)
- 4-5 sprigs of thyme
- ½ cup raisins
- Whole parsley root (not a must)
For the gravy:
- 1 tablespoon crushed garlic / 4 chopped garlic cloves
- Exactly 1 tablespoon salt (not heaping)
- ½ teaspoon black / white pepper
- 4 heaping tablespoons honey
- 2 – 2½ cups boiling water
- Heat an oven to 445-465 °F (230-240 °C) and pour olive oil in the bottom of our baking pan.
- Cut the carrots into halves. I don’t peel them, I just wash them well. Arrange some of the carrot halves on the bottom of the pan, drizzle a little olive oil over them and sprinkle a little salt. On top of the carrot halves in the pan place our short rib and arrange more carrot halves, parsley root and the garlic halves around it. Sprinkle some thyme and raisins over the entire surface of the pan and move on to preparing the gravy.
- Put all the gravy ingredients in a bowl, the crushed garlic, salt, pepper, honey and the boiling water and mix well. Pour the sauce evenly over the entire contents of the pan.
- Cover the baking pan well, I recommend covering with parchment paper and aluminum foil on top. Make sure that the pan is well sealed.
- Put in the oven for about 30 minutes. After 30 minutes, lower the oven heat to 340°F (170°C) and continue cooking for another 2½ – 3 hours.
- Just before serving, I recommend removing the cover and brushing the entire surface of the pan with a little honey, and putting the pan inside the center of the oven heated on upper heat to 390°F (200°C) for 5 minutes for precise browning and caramelization.
It’s very important to serve the dish as soon as it comes out of the oven, steaming and hot 🙂
A little extra from me:
- The dish can be kept in the fridge in a sealed box for up to 5 days.
- This dish is served like this in its own pan / pot. Choose a pretty pan that you’ll enjoy serving in the center of the table.
- You can use carrots in any color you choose. You can replace the carrot with potatoes / sweet potatoes / kohlrabi / fennel.
- The cut of meat can be baked as a whole piece or it can also be baked in smaller chunks.
- You can replace the short rib (asado) with an entrecote / butcher’s cut / oxtail / minute steak. There’s no doubt that using short ribs will make the dish turn out amazing.
- For an additional decoration of the dish, you can sprinkle some pomegranate seeds and chopped parsley over everything.
- You can prepare the pan without the gravy the day before and prepare the gravy separately and keep them in the fridge. Before baking, pour the gravy in the pan, wrap it well and bake.