Picnic Registry Essentials + A Summer BBQ Must-Make Recipe!

Some people get pumped for the pool; others can’t wait to dip their toes in the sand. For me however, summer means it’s my favorite food season! Bring on those picnics and all day long BBQs! So it’s no surprise that outdoor entertaining was on my mind when registering and here are the essentials! And since no BBQ would be complete without some scrumptious short ribs so we’ve got that recipe below!

Picnic Essentials to Add to Your Registry

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Picnic Essentials to Add to Your Registry

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A Must-Have Recipe for Your Summer Picnic!

Elizabeth GreeneBBQ Short Ribs

prep time 45 Minute/s

cook time 3 Hour/s

total time 3 Hour/s 45 Minute/s

Serves 0Ingredients

• 8-10 whole shortribs
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 2 medium carrots, peeled, chopped
• 2 medium shallots
• 1 can crushed tomatoes
• 1 heaping tablespoon tomato paste
• 2 cups dry red wine (preferably Cabernet Sauvignon)
• 2 cups beef broth
• 10 sprigs flat-leaf parsley
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise

Instructions

1. Season the ribs generously with salt and pepper. Set aside. In a large pot or dutch oven, add olive oil and heat for 2 to 3 minutes on medium/ high heat. Brown the ribs on all sides. Remove and set aside.
2. Turn the heat down to medium. Add onions, carrots and shallots stirring a bit. Cook for 2 minutes then add your garlic. Stir for 30 seconds.
3. Pour your red wine in, taking care to scrape the bottom. Add your tomato paste and stir. Bring mixture to a boil and let reduce for 2-3 minutes.
4. Add your broth, a splash of salt and pepper then add ribs carefully to the pot. Add your herbs.
5. Put the lid on the pot and cook at 350 for 2 hours. Reduce heat to 325 and cook for another 45 minutes. Remove and let rest for about 30 minutes.
6. Remove the ribs. You can either serve them as is or you can let them rest a bit and then shred to make our yummy short rib pizza!

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