I can’t believe it was first advent yesterday, this is my favorite holiday of the year and first advent start it all off – with 4 Sundays to Christmas. In Sweden on first advent we start of by making some Glögg it is an awesome spiced wine that just brings so many memories of the holiday. Other things we do for first advent is light the first candle of four in our advent candlestick. On TV, there is a special Christmas calendar show for the young with 24 episodes. It, too, serves as a countdown to the big day. When I grew up the TV advent calendar was one of my favorite things about Christmas.
Last year I did the Swedish Christmas series and wrote all about our traditions and I will expand on them this year but here is the Swedish Christmas Series from last year:
- Swedish Christmas Glögg – Sweet Swedish wine
- Saffron Buns “Lussekatter” and Lucia
- Red cabbage ”rödkål” and Swedish Christmas Traditions
- Soft Gingerbread “Mjuk Pepparkaka” and Swedish Christmas Eve “Julafton”
- Rice Porridge “Risgrynsgröt” and Swedish Santa “Jultomten”
- Rack of Lamb and Swedish New Years Traditions
As the holiday season begins I also think about all the awesome hearty food to cook. This year I am starting off with some amazing short ribs that can be served anytime of the year but these are especially good during Christmas.
I would love to hear about some of your traditions.
Braised Short Ribs
Adapted from: Pioneer Woman
Yields: 4 servings | Prep Time: 20 minutes | Cook Time 2 ½ hours
8 whole Beef Short Ribs
Pepper To Taste
¼ cups All-purpose Flour
6 pieces Pancetta, diced
2 tbsp Olive Oil
1 whole Medium Onion, diced
2 whole Carrots, diced
2 whole Shallots, Peeled And Finely Minced
1 parsnip, diced
2 stalks of celery, diced
2 garlic cloves, chopped
2 cups Red Wine
2 cups Beef Broth (enough To Almost Cover Ribs)
2 sprigs Thyme or 1 tsp try thyme
2 sprigs Rosemary or 1 tsp dry rosemary
1 tsp paprika
1 tsp cayenne pepper
1 tsp allspice
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, shallots, garlic, celery, parsnip to pan and cook for 5 minutes. Pour in wine and scrape bottom of pan to release all the flavorful. Bring to a boil and cook 2 minutes.
Add broth, 1 tsp kosher salt, and plenty of freshly ground black pepper. Add the paprika, cayenne pepper, thyme, allspice and rosemary. Add ribs to the liquid; they should be almost completely submerged.
Put on the lid and place into the oven. Cook at 350 for 2 hours, remove from the oven and taste for salt. Add more salt if needed. Then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve ribs over potatoes, rice or your favorite starch.
One Year Ago: Le Crostata – Cranberry and Caramel Walnut Crostata