Firefighter Tim makes delicious cabernet-braised short ribs, German apple cake
INDIANAPOLIS — (WISH) We were feeling all the fall vibes in the kitchen today with these holiday dishes! Firefighter Tim joined us to make cabernet-braised short ribs and a German apple cake. The kitchen smelled absolutely delicious for the whole show!
Here are the recipes for Tim’s dishes.
Cabernet Braised Short Ribs
Ingredients:
- Short ribs – 4 to 5 pounds
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 minced garlic cloves
- 1 tablespoon of tomato paste
- Salt and pepper to taste
- 2 teaspoons paprika
- 2 sprigs of rosemary
- 1 tablespoon of diced parsley
- 3 cups of beef broth
- 2 glugs of red wine
Directions:
- Preheat the oven to 350 degrees. Season short ribs with salt, pepper, and paprika. In a Dutch oven or stock pot, sear all sides of short ribs (about two minutes per side). Remove short ribs and set to side, out of the pot. In that same pot, sauté onions, carrots and celery about 5 minutes or until the onions are translucent. Add tomato paste and garlic and cook for a few minutes. Deglaze the pot with beef broth and red wine. Bring to a slight boil. Place short ribs back into the pot. Cover the pot and bake in oven for 2.5 to 3 hours, or until short ribs are tender. Serve over a bed of shrimp or shrimp and grits.
Renee’s German Apple Cake
Ingredients:
- 1 stick of butter
- 2/3 cup of sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 and ½ cups of flour
- 2 teaspoons baking powder
- 5 apples, peeled.
Directions:
- Dice 1/3 of the apples into chunks. Cut 2/3 of the apples into slices. Melt butter and mix with sugar and vanilla. Add eggs and mix. Add flour slowly and continue to mix. Add in baking powder while still mixing. Mix in 1/3 of the apples to the batter. Grease the case pan. Pour batter into case pan. Top the case with apple slices in a circular pattern until the cake is fully topped. Bake cake at 350 degrees for 30-35 minutes.