Meat And Two Recipe

Season proteins

Pat the short ribs and chicken thighs dry with paper towels. Combine kosher salt, black pepper and smoked paprika and rub evenly over all pieces. Let sit at room temperature 15 minutes while preparing other components.

Sear short ribs

Preheat oven to 325°F (160°C). Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Sear short ribs 3–4 minutes per side until well browned. Transfer ribs to a plate.

Sear chicken

Add 1 tablespoon olive oil to the same pan and reduce heat to medium. Sear chicken thighs skin-side down (if skin-on) 4–5 minutes until golden and crisp, flip and sear 2 minutes more. Transfer chicken to a separate plate (they will finish cooking later).

In the Dutch oven with any browned bits and 1 tablespoon butter, add chopped onion, diced carrot and diced celery. Cook over medium heat 6–8 minutes until softened and beginning to brown, stirring occasionally.

Add minced garlic and tomato paste and cook 1 minute, stirring constantly to develop flavor. Pour in dry red wine to deglaze the pan, scraping up browned bits. Simmer 3–4 minutes to reduce slightly.

Return short ribs to the pot. Add beef stock, bay leaf and thyme. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise 2 to 2 1/2 hours until meat is fork-tender and falling from the bone.

When ribs are done, remove them to a plate. Strain braising liquid into a saucepan, press solids to extract flavor, then reduce liquid over medium-high heat until it measures about 1/2 cup and coats the back of a spoon—this is your red wine reduction. Taste and adjust seasoning with salt and pepper. Reserve for finishing.

While ribs braise (in the last 20–25 minutes of braise time), bring chicken to room temperature if not already, then set up dredging station: mix flour, paprika and garlic powder in a shallow bowl; pour buttermilk into another bowl.

Coat each chicken thigh in buttermilk, then dredge thoroughly in seasoned flour, pressing to adhere. Let rest on a wire rack 5 minutes to set the crust.

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering but not smoking. Add 1 tablespoon butter to the oil. Fry chicken thighs 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer to a plate lined with paper towels to drain briefly.

Mashed Potatoes

Place peeled and quartered russet potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then simmer 15–18 minutes until fork-tender. Drain well, return to pot, add 2 tablespoons butter and 1/2 cup warm whole milk. Mash to desired texture and season to taste with additional salt and pepper. Keep warm.

Sautéed Green Beans

While potatoes cook, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add trimmed green beans and sauté 4–6 minutes until bright green and slightly tender-crisp. Add a squeeze of half a lemon, 1/2 teaspoon salt and toss with 1 tablespoon butter until glossy. Remove from heat and sprinkle chopped parsley over the beans.

Reheat short ribs gently in the reduced sauce if not piping hot: place ribs in the saucepan with enough reduction to glaze them and warm over low heat. Spoon some of the reduction over the ribs to glaze.

Plate: Spoon a generous portion of mashed potatoes onto each plate. Place one braised short rib beside the mash and a pan-fried chicken thigh alongside. Arrange sautéed green beans as the second vegetable. Drizzle additional red wine reduction over the short rib and a light spoonful over the chicken. Garnish with chopped parsley.

Serve immediately, passing any extra sauce at the table.