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These are truly THE BEST short ribs I’ve ever had in my life…

Red Wine Braised Short Ribs

4-8 Short Ribs

onion

celery

garlic

carrots

flour

Rosemary (thyme)

red wine

Beef broth

black peppercorns

brown sugar

unsalted butter

Preheat the oven to 350 degrees.

Season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2-3 minutes on each side in a dutch oven pot over medium heat with neutral oil.

Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add that to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.

Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.

Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 min but take your time here). Finish with a knob of butter.

A delicious vegetarian adaptation to the traditional Marry Me Chicken recipe using paneer! This is creamy, tangy and spicy Indian fusion recipe.

Marry Me Paneer

olive oil

200 g paneer (defrosted)

70 g onions (sliced)

red chilli (chopped)

thyme

tomatoes

garlic (crushed)

double cream (cooking cream will do)

salt

parsley (for garnish)

red chilli flakes

Place the olive oil in a frying pan over medium to low heat

Pan-fry the paneer on both sides, until crispy/golden brown, and take it off the pan. Keep it aside.

In the same pan with the remaining oil, sauté the onions until translucent and caramalised. This means the onions need to fully release their sweetness.

Add the garlic and chilli to the pan, and mix it altogether until fragrant.

Sprinkle the thyme, and saute for a few seconds.

Add the sun-dried tomatoes and sauté until fragrant.

Pour in the cooking cream/double cream and gently mix it all in for a few minutes. The oils from the sun-dried tomatoes should slowly start to emulsify with the fat in the cream. Let this mixture reach a bubbling simmer.

Now season this sauce with some salt and pepper.

Once the cream has slightly thickened, and the colour of the mixture has turned into a beautiful shade of pink, add in your paneer.

Gently coat the paneer with the sauce. Don&#39;t let it sit in the heat for too long. Once the paneer is fully coated, take the pan off the gas and plate it.

Garnish your Marry Me Paneer with some parsley and chilli flakes. Serve warm.

Make plenty of these Caramelized Mushrooms! With a shower of fresh herbs and lots of delicious umami, they'll disappear quickly! Use them as a side, a topping, in sandwiches and salads, to add pizzazz to pizza, omelets, bruschetta... and SO much more!

Fresh Herb Caramelized Mushrooms

mushrooms mushrooms

chicken

soy sauce

balsamic vinegar

maple syrup

butter (I use salted butter)

herbs or

Wash the mushrooms under running water and drain well. Cut into ¼-inch slices and place in your largest skillet. I use my 12-inch Staub braiser pan but a large skillet/sauté pan will also work well.

Add the broth, soy sauce, balsamic vinegar, maple syrup and salt and stir. Bring the liquids to a boil over medium-high heat, stir again and continue cooking. Within a minute or two you will see the mushrooms begin to give off their water.

Keep cooking over medium-high heat, stirring occasionally until most of the liquid has evaporated.

Push the mushrooms to the sides of the pan and add the butter to the center. Allow it to melt and then stir well to coat the mushrooms with the melted butter.

Continuing with the heat on medium-high, allow the mushrooms to sit undisturbed for 1 minute. Stir to redistribute. Repeat the 1-minute undisturbed several times until the mushrooms are to your preference of golden. If they seem to be browning too quickly, lower the heat a bit.

Sprinkle the mushrooms with your choice of finely chopped fresh herbs and serve OR transfer to an airtight storage container to store until ready to use.

See the post for way to use these delicious mushrooms!

If you’re looking to impress someone over dinner, look no further. This silky spaghetti with beef meatballs in a delicious creamy sauce will be a definite winner.

“Marry Me” Spaghetti & Meatballs

Onion

Garlic Clove

Sun-Dried Tomato

Beef Meatball

Chicken Stock Cube

Oregano

Thyme

Reduced-Fat Red Pesto

Single Cream

Spaghetti

Basil

Parmesan

Salt

Black Pepper

Finely dice the onion, crush the garlic cloves and slice the sundried tomatoes into bite-sized pieces. 

Pour a glug of oil from the sundried tomato jar into a large pan over a medium heat. Add the meatballs and fry for about 10 mins or until the meatballs are nicely browned and cooked through. Transfer the meatballs to a plate and set aside.

Meanwhile, set a large saucepan of boiling water over a high heat then add the stock cube and stir to dissolve.

Return the empty meatball pan to the hob and reduce the heat to low-medium. Add another splash of the sundried tomato oil then add the onion and garlic and fry for about 7 mins until softened.

Drop your spaghetti into the boiling water and cook following packet instructions.

Add the sundried tomatoes, oregano, thyme, pesto, salt and pepper to the pan with the onion and garlic. Toss the meatballs back in and stir to coat then pour in the cream and a couple of ladles of pasta water. Stir and bring to a gentle simmer.

Drain the cooked spaghetti then add to the pan with the sauce, along with ½ the chopped basil and a splash of the pasta cooking water. Mix well to combine.

To serve, divide the spaghetti between bowls and top with the remaining basil and some grated Parmesan.

Hi, the recipe looks fab!  Would you be able to freeze this?

A rich and creamy soup that will have you falling in love. 

Marry Me Chicken Soup 

yellow onion, diced

garlic cloves,

tomato paste

(32 oz) cartons chicken broth

heavy cream

Italian seasoning

basil

onion powder

red pepper flakes

oz uncooked bowtie pasta

baby spinach

(8 oz) package cream cheese, room temperature

parmesan cheese

Marry Me Chicken Soup

Drain oil from the sun dried tomato jar into a large dutch oven or heavy-bottom pot over medium heat. Once oil is hot, add onion. After 2 minutes add garlic and cook for 3 more minutes, stirring often.

Roughly chop the drained sun-dried tomatoes and add them to the dutch oven along with the tomato paste. Continuously stir and cook for 1-2 minutes until paste darkens in color.

Slowly pour in chicken broth while stirring, then season with salt, Italian seasoning, basil, onion powder, and red pepper flakes. Bring soup to a boil, then simmer for about 10 minutes.

Add pasta and continue simmering for 10-12 minutes or until pasta is al dente.

Bring heat down to low and add heavy cream, spinach, chicken, and cream cheese. Mix to combine and cook for 5 additional minutes.

Top 5 marry me recipes from across the web

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Top Tags

Red Wine Braised Short Ribs

Marry Me Paneer

Fresh Herb Caramelized Mushrooms

“Marry Me” Spaghetti & Meatballs

Marry Me Chicken Soup

Top 5 marry me recipes from across the web

The most viewed marry me recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Wine Braised Short Ribs

Marry Me Paneer

Fresh Herb Caramelized Mushrooms

“Marry Me” Spaghetti & Meatballs

Marry Me Chicken Soup

The most viewed marry me recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine