This post is sponsored by Florida Beef Council. As always, all opinions are my own. #Beefsgiving
Thanksgiving is seriously my favorite holiday. It’s the kick-off to Christmas, New Year’s, and my birthday. I love gifting friends, and family, but there is just something special to me about gathering for a feast with my peeps. I think that’s why I love Thanksgiving the most.
We always host my in-laws the week before actual Thanksgiving, and go to my parents the day of. It’s pretty perfect, actually. No one is attending two dinners in one day, and we’re eating leftovers all week! Plus, I get the hard part out of the way on the Sunday before, by cooking for the masses. So on actual Thanksgiving, I can relax at mom and dad’s (says the 32 year old).
Every year since I can remember, I have been in charge of desserts when we go to the parentals. Fact: Baking ain’t my thang. I love to cook, but I have never had patience to measure for baking. But when I was in middle school, my dad and I made a homemade apple pie, and from then on, I was somehow deemed the dessert maker.
…until this year! My youngest sister is taking over dessert duty, and I am bringing the appetizer. You know my love for the crostini runs deep. As my does my love for beef. So I thought it’d be tasty to combine the two for one amazing bite; Short Rib Crostini with Brie and Balsamic Cranberry Sauce. I’m teaming up today with five other bloggers today, to bring you several beefy additions for your Thanksgiving menu!
These short ribs are braised for several hours. It tastes like one decadent pot roast. But there’s more love there, since we’re braising our short ribs with red wine, balsamic vinegar, and hearty vegetables. Seriously, the first time I tested this recipe, and brought everything to a boil, I told my husband it smelled like Fall at Casa de Crews.
If you’re in charge of apps this year, or if you’re looking for a way to think outside the box from your traditional Thanksgiving (or Friendsgiving!) menu by adding beef, then this Short Rib Crostini is for you! I love to take my homemade Cranberry Sauce, and add balsamic vinegar. I make this several days in advance, so I’m not rushing around in the kitchen. You can braise your short ribs the day before, which is perfect, because then the day of, all you’ll need to do is assemble (and try not to eat the plate before it’s time). Plus, BRIE. It’s my fave holiday cheese. I know you can enjoy brie all year long, but there is something memorable to me about enjoying it during the holidays.
If you don’t have time, feel free to use store-bought cranberry sauce, as the base of your crostini. There is so much flavor from the beef short ribs, that I promise no one will know.
- 12 ounce bag of fresh cranberries (approx. 3¼ cups)
- ½ cup honey or maple syrup
- ¼ cup balsamic vinegar
- 1 medium cinnamon stick
- 1 cup water
- 1 lb. bone-in beef short ribs, trimmed of excess fat
- 1 tbsp extra-virgin olive oil
- 6 cloves garlic, minced
- 1 medium carrot, roughly chopped
- 1 small white or yellow onion, roughly chopped
- 1 stalk celery, roughly chopped
- 2 fresh thyme sprigs
- 1 Bay leaf
- ½ cup dry red wine (Cabernet Sauvignon suggested)
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Salt and pepper
- 2-3 cups water or beef broth
- 1 French baguette, sliced ¼ thick
- ⅓ cup extra-virgin olive oil
- 3 ounces. brie cheese
- 2-3 ounces cranberry sauce
- fresh thyme sprigs, for garnish (optional)
- Add all ingredients to a medium sized saucepan, and turn heat to medium-high. Cook for about 30-45 minutes. When most of the liquid has cooked out, turn heat down to a simmer. The longer you let this simmer, the thicker the sauce will get. Just don’t let ALL the liquid cook out or it will burn. Stir more frequently near the end. Allow to cool.
- Generously season short ribs with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add short ribs and brown on all sides. This will take about 15 minutes. Remove from pot and set aside.
- Add in garlic cloves, carrot, onion, celery, thyme, and bay leaf to the pot and allow to brown for approximately 2 minutes. Return the meat to the pan, add red wine, and increase heat to boil. Allow wine to reduce for 2-3 minutes.
- Add the honey, vinegar, and enough water to submerge the ribs halfway (approx 2-3 cups). Bring to a boil and then reduce heat to a low simmer. Cover and cook for approximately 2½ hours, until the meat is tender, easily falling away from the bone.
- Place the short ribs on a plate or cutting board. Using two forks, shred the meat into bite-size pieces. Add about a ½ cup of the braising liquid to the meat and toss to moisten. Discard remaining liquid.
- Preheat oven to 400 degrees F. Place baguette slices on a baking sheet in a single layer, drizzle with olive oil. Toast until lightly browned, 4-5 minutes.
- To assemble: top each crostini with a schmear of cranberry sauce, brie cheese, and short rib meat. Garnish with thyme, for presentation.
See what other beef-inspired dishes we’re sharing today for #Beefsgiving:
- Beef Wellington with Horseradish Dip by The Healthy Fit Foodie
- Cappelletti (Pasta) in a Beef Bone Broth by Girl Abroad
- Short Rib Crostini with Brie and Balsamic Cranberry Sauce by Casa de Crews
- Italian Thanksgiving Dressing by Love and Confectionshe