Dinner Entrees for the Holidays
Nothing is more special than a perfect holiday entrée for your guests to enjoy during Christmas dinner. You don’t have to be stuck with a turkey or ham for your Christmas dinner and you can have more than one entrée.
Braised Beef Ribs
Ingredients
- ½ cup all purpose flour for coating
- 2 tsp salt
- A pinch of ground black pepper
- 4 pounds of beef short ribs
- 2 tbsp vegetable oil
- 1 cup water
- 1 cup stewed tomatoes
- 1 clove garlic, minced
- 6 potatoes, peeled and cubed
- 3 onions, chopped
- 4 carrots, chopped
- 1 ½ tbsp flour
- 4 tbsp water
Directions
In a small bowl, combine flour, salt and pepper and roll the ribs in the seasoned flour. In a large pot, heat the oil and brown the ribs well on all sides. Pour in a cup of boiling water, tomatoes and garlic. Reduce heat to low, cover and simmer for 1.5 hours, adding more water if needed. Place the potatoes, onions and carrots in the pot. Continue to simmer for 30-60 minutes or until all vegetables are tender. Remove the meat and vegetables to a serving platter. In a separate small bowl, dissolve 1 ½ tbsp flour and two tbsp water for every cup of remaining liquid in the pot. Add this mixture to the pot and stir well until thickened. Pour gravy over the ribs and the vegetables. Serve with a red wine like a Cabernet Sauvignon, Zinfandel or Syrah.
Zesty Pork Tenderloins
Ingredients
- 2 pounds (1 kilo) of pork tenderloins
- 2/3 cup honey
- ½ cup Dijon mustard
- ¼ tsp Chili powder
- ¼ tsp salt
Directions
Place meat in a large resealable plastic bag. In medium bowl, mix together the remaining ingredients and pour over tenderloins. Seal the bag and allow to marinade for at least four hours. Prepare the grill for indirect heat. Lightly oil the grill grate. Remove meat from marinade and discard liquid. Grill for 15 to 25 minutes or until cooked all the way through.