Can you even believe that Christmas is just 3 days away? Where did the Holiday season go? Well, I’ve managed to get most of my gift shopping done; however, I have yet to bake a single cookie or prepare any edible gifts for my coworkers. AND I’m just finishing up all of my cards today. Luckily they say “Happy Holidays”, so they are still relevant if they show up some time between Christmas and New Years ;). I know you’re probably thinking: #firstworldproblems, but I have certain traditions I like to do each year, and it makes me a little sad if I don’t get to all of them.
This year, Jorge and I will be going up to LA on Christmas Eve to have dinner with his family, and then we’ll be driving back to SD on Christmas day. Christmas dinner will be for just the two us. Even though I’m not hosting a blowout party (like Thanksgiving), I still want to make our Christmas dinner special.
It’s during times like these when I need to prepare a standout meal with minimal effort, that I’m glad I have this Zinfandel Short Ribs recipe in my back pocket. Zinfandel Short Ribs are fairly easy to prepare, the ingredients aren’t fussy, and the beef can be cooked a day in advance. Goat Cheese Polenta and Mixed Herb Gremolata, the all-star accompaniments, come together easily an hour before dinner. And really, who doesn’t love a good braised short rib? Continue reading for the recipe.