Lots of happenings for us recently which makes this July so special and memorable.
My new job have started since last week. For me, the brand-new job nature is kind of intimidating. Yet, at some point of your life where you are brave enough, you would find it challenging to test yourself a bit. So, it's my time now to kick off my new page.
Me and husband have also been feeling brave enough to take a more substantial step - to turn ourselves into property owners. Yes, we've bought our very first house. I've realized, not until I really started house hunting, that being a house owner bears quite a huge responsibility. And it actually makes you a real grown-up when you've just reached one of the milestones of your life.....Well, am I that rational when my head is actually still being buried into the nice kitchen and lovely garden :)
This July also marked our 1st anniversary. Funny feeling came up that totally differed from my 1st birthday. Do I remember or actually know what happened back then? :P I just can't believe it's been a year. I think enjoying married life and buying a house really made time fly. One highlight of our celebration though, we chose to dine-out at a tapa restaurant that made him appreciate more for my home cooking.
To commemorate this special July, we bought a bottle of champagne which I adore extremely to accompany the delicious beef short ribs.
1 lb beef chuck short ribs, around 2 to 3 cubes
juice from 1 large orange
6 grated orange rings
1 1/2 cup beef broth
1 cup red wine
1/2 cup honey
1 small onion, sliced
2 cloves garlic, crushed
2 star anise
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 375F.
Sprinkle ribs with salt and pepper on all sides. Heat oil in a large ovenproof pot over high heat. Add ribs and brown on all sides. Transfer ribs to a plate.
Add onions and garlic to the pan and saute until lightly browned about 5 minutes.
Add wine to deglaze the pan. Cook and reduce wine until thick.
Return ribs to the pan then add the broth, orange juice, orange peels, honey and anise star.
Braise cooking in the oven for 2 1/2 - 3 hours or until the meat easily falls off.
Allow ribs to cool in the liquid then cover and refrigerate overnight. Remove solidified excess fat at the top.
Place pan over medium heat uncovered. Cook for 45 minutes until sauce is thick. Gently stir to keep the ribs from burning.
Remove ribs from pot. Strain sauce and reduce by half over high heat. Serve over short rib garnished with curved orange peel.