Gruyère and Parmesan Potato Stacks

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Gruyere and parmesan potato stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection with freshly grated caramelized cheese. Serve these cheesy potato stacks as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.

For more cheesy side dish recipes, try my Potatoes au Gratin Gruyere and this Mozzarella Sticks recipe.

close up view of gruyere and parmesan potato stacks on a rack

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Just when you thought you’d experienced everything potatoes have to offer, along comes the TikTok famous stacked potatoes! Stacked potatoes have a melt-in-your-mouth quality. Each bite is packed with a cheesy, garlicky flavor. They have a buttery, soft center that makes them taste like bite-sized versions of Potatoes au Gratin Gruyere with crisp golden brown edges.

Why This Recipe Works

  • Versatile – Stacked potatoes are sophisticated enough to serve at a dinner party but simple enough to make on a casual weeknight.
  • Ultimate Comfort Food – Get ready to indulge because cheese and carbs are a match made in gluttonous heaven.
  • A New Way to Enjoy Potatoes – This is a fun way to experiment in the kitchen.
close up view of cheesy potato stacks on a rack

What is a Potato Stack?

Potato stacks are roasted, thinly sliced potatoes stacked vertically in a muffin pan. They can be roasted until crispy throughout or crispy on the outside and tender and flavorful on the inside.

Tools You’ll Need

Ingredients You Will Need for Potato Stacks

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Yukon gold potatoes – Slice them 1/16 inches thick with a mandoline. They’re also starchy so when baked, the middle gets super creamy. If you need a substitute, russet potatoes will work too.
  • Heavy cream – A thicker cream works best between the thin layers of potatoes.
  • Fresh thyme – Finely chop and combine with the other seasonings for a fragrant, herby quality.
  • Fresh garlic – I can’t imagine baking potatoes without using garlic. Be sure to mince it.
  • Seasoning – I keep it simple with kosher salt (Diamond Crystal brand) and freshly cracked black pepper.
  • Salted butter – Melted.
  • Cheese – I use freshly grated parmesan and gruyere for a cheesy combination that’s nutty, salty, and super luxe.
  • Crème fraîche – This is an optional garnish.
mandoline cut potatoes

How To Make Shirred Eggs

Stacked potatoes are layers upon layers of buttery, salty, savory flavor that you’ll want to devour fresh out of the oven. Let’s get into the how-to:

Prepare Ingredients

Combine parmesan and gruyere in a bowl, mix to combine, reserve ¾ cup in a separate bowl, then set aside.

Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, and garlic. Mix well. These potatoes tend to stick together, so be sure to separate them to ensure evenly seasoned potatoes.

bowl of potatoes with seasoning
bowl of seasoned potatoes

Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.

Stack Potatoes

Spray a muffin tin with cooking spray. Then add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish with the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.

Bake

Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Then carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.

thin sliced potato stacks process before
thin sliced potato stacks process after

Cool and Serve

Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.

Optional: Carefully transfer the potatoes to a wire rack lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

potato cheese stacks on a rack

Watch How to Make It

Tips and Tricks

  • Cut the potatoes as evenly as possible. Doing so will ensure that the potato stacks cook evenly.
  • Do not peel off the skin of the potatoes. As it roasts, the potato skin becomes crispy.
  • Be careful when handling a mandoline. Always use a safety guard and pay close attention to your fingers.
  • Don’t stack them too high in the muffin tins. Otherwise, they’ll fall apart.

Variations

  • Try Different Cheeses. Any cheese that melts well will work in this stacked potatoes recipe. Instead of gruyere and parmesan, try any of the following: swiss, asiago, cheddar, colby, or mozzarella.
  • Sweet Potato Stacks. For a more nutritious dish, follow this recipe with sweet potatoes instead of regular potatoes.
  • Air Fried Potato Stacks. If you’re making a small batch of potato stacks, try the air fryer. Just stack them in small ramekins or wrap them in foil.
muffin tin potato stack

Frequently Asked Questions

Do I need a mandolin slicer to make stacked potatoes?

No. You can slice the potatoes with a regular knife. This tool is just a quicker, easier method and guarantees consistent thickness.

Can these be made ahead?

Yes. After cooking, allow the stacked potatoes to cool completely. Then store them in an airtight container in the refrigerator for up to 3 days. When you want to reheat them, place them in the oven at 350° F on a baking sheet for about 10 minutes.

What else can I top potato stacks with?

Top potato stacks with a sprinkle of fresh herbs (think thyme or chives!), crumbled bacon, or even juicy, tender bites of steak.

plated cheesy potato stacks

Looking for More Side Dish Recipes

Loving this Recipe?

There’s a reason this Gruyere and Parmesan Potato Stacks recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

gruyere-and-parmesan-potato-stacks

Gruyère and Parmesan Potato Stacks

5 from 1 vote
Gruyere and Parmesan Potato Stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection then topped with freshly grated caramelized cheese. Serve them as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 potato stacks
Author Jeri Mobley-Arias
Course Appetizer, Side Dish

Equipment

  • Mandoline
  • 12 – count muffin pan
  • Wire Rack
  • Baking Sheet

Ingredients

  • 2½ pounds yukon gold potatoes, sliced 1/16 inches thick with a mandoline
  • ⅔ cup heavy cream
  • 1 tablespoon fresh thyme, finely chopped
  • ¼ cup fresh garlic, minced
  • 2¾ teaspoons Kosher salt, divided I use Diamond Crystal
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons salted butter, melted
  • 2 cups gruyere, freshly grated
  • ¼ cup parmesan, freshly grated

Garnish (optional)

  • Crème fraîche, for topping

Instructions

  • Preheated oven to 350°F.
  • Combine parmesan and gruyere in a bowl, mix to combine, reserve 1 cup in a separate bowl, then set aside.
  • Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, garlic. Mix well. These potatoes tend to stick together, so be sure to separate to ensure evenly seasoned potatoes.
  • Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.
  • Spray a muffin tin with cooking spray. Add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish filling the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.
  • Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
  • Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.
  • Optional: Carefully transfer to a wire rack with lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

NOTES

If not using Diamond Crystal kosher salt, adjust seasoning to taste.
Keywords cheesy potato stacks, crispy potato stacks, potato parmesan stacks, potato stacks, potato stacks muffin tin, potato stacks parmesan, potato stacks recipe, potato stacks tiktok, potato stacks with cream, potato stacks with thyme, potatoes stacks in muffin tray
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Easy Salmon Gravlax Recipe

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Gravlax is made with fresh salmon, cured in salt and herbs to create a delicate texture that feels like a true luxury. It’s easy to make at home for a fraction of the cost, and the process is simpler than you’d expect.

For a Japanese-inspired cured salmon, check out my Cured Salmon recipe. Craving more sushi-grade fish recipes? Then you have to try my Hamachi Crudo, Smoked Salmon Tartare, and Tuna Poke Bowl next!

Bagels topped with cream cheese and gravlax

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Gravlax is thinly sliced cured salmon with a clean, delicate flavor and a silky texture. This recipe keeps the balance just right so the salmon is well-seasoned without being overly salty. It’s a great starting point if you’re new to curing fish.

Why This Gravlax Recipe Works

  • Balanced cure, not overly salty – Gravlax can easily turn too salty if the ratio is off, so this recipe keeps the salt and sugar in check so the salmon stays well-seasoned without overpowering its natural flavor.
  • Simple process, minimal effort – Once the salmon is coated and wrapped, the fridge does the work, and all that’s left is flipping it once or twice a day while it cures.
  • Clean, traditional flavor – Salt, sugar, and fresh dill keep the flavor delicate and herb-forward, letting the salmon shine without heavy seasoning.

What is Gravlax?

Gravlax is a traditional Scandinavian preparation of salmon that’s cured with salt, sugar, and fresh dill. Instead of cooking the fish, the cure draws out moisture and firms up the texture over time, giving it that signature silky, sliceable finish. The name comes from the Nordic words “grav,” meaning buried, and “lax,” meaning salmon, a nod to how it was originally preserved.

Gravlax vs Lox

The difference between lox and gravlax comes down to how the salmon is cured and flavored. Lox is typically cured in a salt-heavy brine and sometimes smoked, which gives it a stronger, saltier flavor. Gravlax, on the other hand, is dry-cured with salt, sugar, and fresh dill, and is never smoked, resulting in a more delicate, herb-forward flavor that sits somewhere between sashimi and smoked salmon.

How is gravlax different from smoked salmon?

Although they have similar textures and flavors, cured salmon gravlax and smoked salmon use different techniques. Smoked salmon is brined and smoked. Whereas gravlax is seasoned, tightly wrapped, and then refrigerated.

How to Prevent Salty Gravlax

One of the biggest issues with gravlax is ending up with salmon that’s too salty. This usually comes down to using the wrong salt-to-sugar ratio or curing for too long.

The key is to use equal parts salt and sugar and measure based on the weight of the salmon. A good rule is to use about 15% of the salmon’s weight in salt and sugar combined, which keeps the fish properly cured without overpowering its natural flavor.

If you don’t feel like doing the math, I’ve already measured everything out in the recipe below so you can follow along with confidence.

Close up of gravlax on a bagel

Tools You’ll Need

Ingredients You Will Need for this Gravlax Recipe

This section explains how to choose the best ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Salmon – You can use a filet or a whole slab of salmon; it can be Atlantic, king, or sockeye. Just ensure that it is sushi grade, skin on, and about 1¼ inches thick. You will need a total of 1¼ pounds.
  • Kosher salt – I use the Diamond Crystal brand. It’s essential to use coarse salt when making gravlax as table salt is too fine.
  • Light brown sugar – The sugar helps to break down the fibers in the fish so it has a more delicate texture.
  • Freshly cracked black pepper – Sometimes this ingredient is excluded but I love the flavor it adds to the dish. A small amount is added so as not to strip the fish of its delicate flavor.
  • Red chili flakes – Adds a bit of spice.
  • Smoked salt – For a slightly smoky flavor.
  • Dill – Roughly torn, long stems discarded. Aside from sugar and salt, this is the one ingredient that is essential for a traditional gravlax recipe.

How To Make Gravlax

This gravlax recipe is easy to follow and requires minimal effort. Get ready to enjoy the best gravlax! This section shows how to make gravlax; providing step-by-step photos and details about the technique, to help you visualize it. For full instructions, see the recipe card below.

Season Salmon

Combine salt, sugar, black pepper, chili flakes, and smoked salt in a bowl and whisk to combine.

salt mixture for cured salmon

Then pat dry the salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one like a cross. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon. Top with ½ on the torn dill.

Place the salmon–skin side down–on top of the mixture, then pour the remaining salt mixture on top. Top with remaining dill.

raw salmon on top of seasonings
seasoned salmon on a foil lined baking sheet

Wrap and Refrigerate (Cure Salmon)

Wrap tightly, making sure there are no air pockets. Then place in a ¼ baking sheet or casserole dish. Carefully top with heavy cans or if you have, ankle weights because this will encourage the release of moisture.

salmon gravlax process

Place in the refrigerator for 1-3 days (depending on the thickness of the salmon), flipping every twelve hours. The salmon pictured is about 1¼ inches thick and I cured it for 48 hours. If your salmon fillet is thicker, then you will want to cure it for longer, but for no longer than 3 days.

If you notice liquid pooling in the baking sheet, that’s to be expected in this gravlax recipe.

gravlax recipe after fish has been cured

Slice and Serve

Remove the saran wrap and rinse the cured salmon. Pat dry. Using a sharp knife, thinly slice against the grain at a 45° angle for wide, delicate slices that are tender and easy to eat.

cured salmon

Finally, serve with a toasted bagel topped with cream cheese.

How to Store Gravlax

Once cured and sliced, store gravlax in an airtight container in the refrigerator. Enjoy it within 3 to 4 days, as the texture and flavor are at their peak during that time.

If you’ve cured the salmon for a shorter time, plan to eat it sooner since it will be closer to raw. A longer cure will extend the shelf life slightly, but you should still keep it refrigerated and consume it within a few days.

For best results, keep the gravlax tightly wrapped or sealed to prevent it from drying out, and always use a clean knife when slicing to maintain freshness.

Tips and Tricks

  • Use good quality salmon. Aside from the seasonings, this is your only ingredient. Make it count.
  • Be sure the salmon fillet is 1¼ inches thick. A thinner fillet will result in saltier gravlax.
  • Do not remove the salmon skin until the fish has cured. It makes it easier to cut the salmon into thin slices.
  • Use a sharp knife. Gravlax is rather delicate and requires a sharp knife to achieve thin slices.
  • Slice against the grain. This makes the fish easier to chew.
  • Gravlax has a short shelf life. Consume within 4 days of slicing.
sliced gravlax on a plate

What to Serve With This Gravlax Recipe

Gravlax is most commonly served on a bagel with cream cheese, but it also pairs well with rye or pumpernickel bread for a more traditional approach. If you’re putting together a spread, try serving it with toasted baguette slices or crackers alongside fresh vegetables like cucumbers and radishes. You can also add it to a simple salad with greens like arugula, spinach, or kale for something a little lighter.

gravlax salmon on bagels with cream cheese

Frequently Asked Questions

What does gravlax taste like?

Gravlax has a clean, delicate flavor with a light saltiness and a fresh herb note from the dill. The texture is silky and tender, similar to sashimi, with a flavor that falls somewhere between raw salmon and smoked salmon without the smoky finish.

How long will homemade gravlax keep?

Sliced gravlax will last up to 4 days when properly stored in the refrigerator.

Can you cure gravlax too long?

Yes. Do not cure gravlax for more than 72 hours. Otherwise, the fish turns jerky-like.

Can this gravlax recipe be made with frozen salmon?

Yes. But do not use vacuum-sealed packs. Buy fresh sushi-grade salmon from a fishmonger or market and then freeze it. Thaw before using.

Looking for More Salmon Recipes?

Loving this Gravlax Recipe?

Everyone loves this recipe! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

gravlax-recipe

Gravlax Recipe

5 from 2 votes
Gravlax is made with fresh salmon, cured in salt and herbs to create a delicate texture that feels like a true luxury. It’s easy to make at home for a fraction of the cost, and the process is simpler than you’d expect.
Prep Time 15 minutes
Curing time 2 days
Total Time 2 days 15 minutes
Servings 5 people
Course Appetizer, Breakfast, Lunch
Cuisine Seafood

Equipment

  • saran wrap
  • ¼ baking sheet, or casserole dish

Ingredients

  • 1¼ pounds salmon, sushi grade, skin on about 1¼ inches thick
  • ½ cup kosher salt, Diamond Crystal brand
  • ½ cup plus 2 tablespoons light brown sugar
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon red chili flakes
  • 1½ tablespoons smoked salt
  • ½ bunch dill, roughly torn, long stems discarded

Instructions

  • Combine salt, sugar, black pepper, chili flakes, and smoked salt to a bowl and whisk to combine.
  • Pat dry salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one another like a cross. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon. Top with ½ on the torn dill.
  • Place the salmon–skin side down–on top of the mixture, then pour the remaining salt mixture on top. Top with remaining dill.
  • Wrap tightly, making sure there are no air pockets. Place in a ¼ baking sheet or casserole dish. Carefully top with heavy cans or if you have, ankle weights as this will encourage release of moisture.
  • Place in the refrigerator for 1-3 days (depending on the thickness of the salmon), flipping every twelve hours. The salmon pictured is about 1¼ inches thick and I cured it for 48 hours. If your salmon fillet is thicker, then you will want to cure it for longer, but for no longer than 3 days.
  • If you notice liquid pooling in the baking sheet, that's to be expected.
  • Remove the saran wrap and rinse cured salmon. Pat dry. Using a sharp knife, thinly slice against the grain and at a 45° angle.
  • Serve with a toasted bagel topped with cream cheese.
  • Place leftover gravlax in a airtight container for up to 4 days.
Keywords best gravlax recipe, gravlax, gravlax recipe, the difference between gravlax and lox, the difference between gravlax and smoked salmon, what is gravlax
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Rigatoni Bolognese

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Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it’s the perfect dinner entree for a cozy night in.

If you’re a pasta lover, try my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta alla Vodka next.

bowl of rigatoni bolognese with a fork

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Rigatoni bolognese is comfort in a bowl. When it’s cold outside, I crave something filling so this meaty, cheesy dish is at the top of the list! There’s something so soothing about sitting down with a bowl of pasta. Even the process is relaxing.

Cooked low and slow, this meal will have your kitchen smelling like an Italian restaurant. This rigatoni bolognese recipe is one you’ll revisit time and time again.

Why This Recipe Works

  • Easy to Prepare – Bolognese is made with simple ingredients and clear-cut instructions. Just cook, simmer, and occasionally stir until it’s done.
  • Great Comfort Food – This hot and hearty meal of beef, pork, and pancetta is ideal for the winter months.
  • Perfect Make-Ahead Meal – Bolognese gets better with time so you can definitely prepare the sauce a day or two in advance. Then all you need to do is cook your rigatoni!
close up of rigatoni bolognese

What is Bolognese?

Bolognese is an Italian meat sauce made with ground beef and pork. It has a thick, hearty consistency and can be used in a variety of pasta dishes including lasagna and spaghetti.

Tools You’ll Need

Ingredients You Will Need for Rigatoni Bolognese

  • Olive oil – Use this to sauté the veggies.
  • Ground chuck – You can use ground beef, too, but chuck is preferred.
  • Ground pork
  • Pancetta – Dice it. This brings flavor and texture to the dish.
  • Yellow onion, carrots, and celery – Also known as soffritto. This is the base of your flavor. Finely dice each as thicker chunks lend more of a stew appearance than bolognese.
  • Fresh garlic – Minced.
  • Dry white wine – I use Sauvignon Blanc. The alcohol evaporates but it adds a depth of flavor and complements the other ingredients.
  • Tomato paste – While this is a meat sauce and tomato-based sauce, tomato paste is added for flavor.
  • Bay leaf – It should be dried. Remember to remove it before serving.
  • Parmesan rind – This enriches the sauce and infuses a cheesy flavor. Remember to remove it before serving.
  • Heavy cream and whole milk – For a well-balanced, creamy sauce.
  • Nutmeg – Use freshly grated.
  • Fresh thyme – This helps to brighten the taste of this savory sauce.
  • Chicken stock – Use the low-sodium variety.
  • Kosher salt – Add to taste.
  • Freshly cracked black pepper – Add to taste.
  • Rigatoni – Boiled after the sauce is cooked.

After Rigatoni Cooks

  • Parmesan – Freshly grated.
  • Heavy cream – For a creamy finish.
  • Kosher salt and freshly cracked black pepper – Add to taste.

How To Make Rigatoni Bolognese

The best rigatoni bolognese requires patience. You are building on each flavor as you gradually add ingredients. The final result is a warm, flavorful meal.

Cook Ground Beef

In a heavy-bottom dutch oven over medium-high heat, add olive oil. Then add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon, then set aside.

side by side images for ground beef cooking in a skillet and pancetta cooking in a skillet

Cook Pancetta

Add pancetta and cook until crispy, 4-5 minutes. Then add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.

Gradually Add Other Ingredients

Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.

side by side images of garlic, celery, and carrot in a pot then wine

Add ground meat back to the dutch oven and stir. Season with kosher salt. Then add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.

the process of making bolognese

Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble.

bolognese process with stock

Simmer

Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.

Add Dairy and Season to Taste

Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.

meat sauce in a pot

Cook Pasta

Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.

Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.

Finally, enjoy!

Tips and Tricks

  • For the best rigatoni bolognese, use a large dutch oven. It’s great for cooking a large amount of meat and sauce and guarantees even cooking.
  • Don’t skip the simmer. The sauce needs two hours in order to tenderize the meat and reduce the sauce.
  • Always use fresh pasta. Don’t make the pasta ahead of time or the bolognese could turn out soupy. It should be thick, not runny.
  • Pre-chop the vegetables. Mise en place is key as this saves you time during the cooking process.

Variations

  • Make it Spicy. Use spicy Italian sausage instead of regular ground pork.
  • Switch up the Pasta. Although I love this bolognese with rigatoni, other types of pasta would work in this dish too. Spaghetti and pappardelle are great options, serving as the perfect vessel for the sauce to cling onto.
rigatoni-bolognese-with-cream

Frequently Asked Questions

What is the difference between bolognese sauce and spaghetti sauce?

Traditional spaghetti sauce is tomato based. Whereas, bolognese is creamier, thicker, and meat-based.

What should you serve with rigatoni bolognese?

Top a hot bowl of rigatoni bolognese with freshly grated parmesan or a scoop of ricotta cheese. Serve it with some warm, crusty bread.

Can rigatoni bolognese be frozen?

Store leftover bolognese in an airtight container and freeze for up to 6 months. Never freeze bolognese with pasta. Before reheating the sauce, let it thaw overnight in the fridge. Then gently reheat it on the stovetop.

Looking for More Italian Inspired Recipes?

Loving this Recipe?

There’s a reason this Rigatoni Bolognese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

rigatoni-bolognese

Rigatoni Bolognese

Rigatoni Bolognese is a meaty homemade sauce simmered to perfection and then tossed with rigatoni pasta. This Italian-inspired dish is hearty, saucy, and rich so it's the perfect dinner entree for a cozy night in.
Prep Time 10 minutes
Cook Time 2 hours 25 minutes
Author Jeri Mobley-Arias
Course Dinner
Cuisine Italian

Equipment

  • Dutch Oven
  • Cooking Spoon
  • Large Bowl
  • Slotted Spoon

Ingredients

  • 2½ tablespoons olive oil
  • ¾ pound ground chuck
  • ¼ pound ground pork
  • 4 ounces pancetta, diced
  • 1 cup yellow onion, finely diced, packed in measuring cup
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • 2½ tablespoons fresh garlic, minced
  • 1 cup dry white wine, I use Sauvignon Blanc
  • ⅓ cup tomato paste
  • 1 large bay leaf, dried
  • 2 pieces parmesan rind
  • ⅓ cup heavy cream
  • ⅔ cup whole milk
  • ⅛ teaspoon nutmeg, freshly grated
  • 8 sprigs fresh thyme
  • 2¾ cups chicken stock, separated low sodium,
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste,
  • 1 pound rigatoni, dried

After Rigatoni Cooks

  • ½ cup parmesan, freshly grated, plus more for for serving
  • ¼ cup heavy cream
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  • In a heavy-bottom dutch oven over medium-high heat, add olive oil. Add ground beef and pork and use your cooking spoon to break it up into small pieces. Once the meat has browned, transfer to a bowl using a slotted spoon. Set aside.
  • Add pancetta and cook until crispy, 4-5 minutes. Add onion and cook for 3 minutes or until translucent. Add garlic, celery, and carrot and cook for 4 minutes on medium heat.
  • Add wine and cook until 90% of the liquid reduces, about 9-11 minutes.
  • Add ground meat back to the dutch oven and stir. Season with kosher salt. Add tomato paste and use the back of your cooking spoon to press the tomato paste into the meat. Cook on medium heat until tomato paste deepens in color, about 6 minutes.
  • Add bay leaf, milk, cream, nutmeg, parmesan rind, thyme sprigs, and 2 cups of chicken stock. Stir to combine. Bring mixture to a low simmer, then lower heat to low. Mixture should have only a slight bubble. Cook uncovered for 2 hours, stirring every 25 minutes. If the mixture dries out before two hours, refer to the remaining ¾ cup of chicken stock, but you may not need it.
  • Remove and discard bay leaf and parmesan rinds. Add freshly grated parmesan and heavy cream, and stir to combine. Season to taste with kosher salt and generously add grinds of black pepper.
  • Bring a pot of salted water to a boil. Add rigatoni and cook 2 minutes less than what package suggests or until very al dente. Reserve 1 cup pasta water.
  • Add cooked rigatoni to the bolognese along with ¼ cup reserved pasta water. stir to combine and add more pasta desired (optional) until desired consistency is reached. Serve and top with more freshly grated parmesan and a grind of black pepper.
  • Enjoy!
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Pan Seared Pork Chops

by 2 Comments

Juicy pan seared pork chops are a weeknight staple in our household. Thick-cut, boneless pork chops cooked to golden brown perfection and swimming in a rich and creamy dijon cream sauce. It’s insanely delicious and easy enough for a casual weeknight dinner!

If you are looking for more boneless pork chop recipes, try my Creamy Garlic Mushroom Pork Chops, next!

plated pan seared pork chops with a side of mashed potatoes

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Pan seared pork chops with gravy is a veratile dish with an elegant flair. If you’ve ever overcooked pork chops, a good sear is just what you need!

Regardless of the occasion you choose to make this dish, these perfect pork chops do not skimp on flavor. Want to know what the cherry-on-top of this dish is? You’re probably thinking, “Wait, what could be better than this pan-seared goodness?” I’ll tell you–it’s my easy and favorite dijon sauce recipe.

The pairing of these two makes for an incredible marriage of flavors. For a home-run meal make Herbed Mashed Potatoes and Lemon Caper Roasted Cauliflower Steaks, and you can thank me later.

Why You’ll Love This Easy Pan Seared Pork Chop Recipe

  • Perfect Weeknight Dinner – Easy, delicious, and worthy of being a restaurant-quality dish, made in the comfort of your own home. It’s also simple but impressive enough for a date night or a dinner party.
  • Excellent Cooking Technique – Unlike simply frying or baking pork chops, searing them creates a rich brown crust that yields more flavor and texture.
  • Simple Steps – This recipe is straightforward and foolproof. You’re just a few easy instructions away from crispy pan seared pork chops!
  • Made with a Robust Gravy – Pan seared pork chops with sauce are a match made in heaven and this creamy dijon sauce is truly mouthwatering!

Tools You Will Need

pan seared pork chops with dijon sauce

Ingredients to Make Pan Seared Pork Chops

Pork Chops

  • Pork Chops – 2 boneless pork chops are used, each cut 1 1/4 inches thick. For a leaner cut of meat, you can use loin chops. Thinner chops will cook faster but you won’t get that same delicious crust.
  • Fats – Avocado oil and butter are used to sear the pork chops and cook the aromatics. (Skip the olive oil on this one because it doesn’t have a high smoking point.)
  • Fresh Herbs – Fresh thyme. Rosemary or sage would be delicious too as substitutes.
  • Seasonings – The seasoning is simple. I use kosher salt and freshly cracked black pepper, to taste.

Creamy Dijon Mustard Sauce

  • Aromatics – Shallots and garlic are sautéed for the base of the sauce.
  • White Wine – Added and then reduced in the sauce.
  • Dijon mustard – About 1 tablespoon.
  • Chicken broth – Use reduced sodium so as to give you more control to season.
  • Heavy cream – Lends a creamy mouthfeel to the sauce.
pan-seared-pork-chops-resting

How to Pan Sear Pork Chops

These creamy dijon pork chops are pan seared for a flavorful crust then simmered in a wine-based gravy until it’s perfectly tender.

  • Temper meat and season. 45 minutes before cooking, remove pork chops from the refrigerator. Rinse and pat dry with a paper towel. 30 minutes before cooking, seasoning both sides with kosher salt, then with black pepper just before searing.
  • Pan sear pork chops. Add butter or avocado oil to a large skillet over medium-high heat. Once the pan gets hot, add the chops and sprigs of thyme. Cook on each side for 3-4 mins or until chops are crisp and golden, adjusting the heat if needed.
  • Make the dijon mustard sauce. Transfer pork chops to a platter then drain all but 2 tablespoons of fat from the skillet. Over medium heat, add shallots and garlic to remaining fat, and sauté for 4 minutes or until shallots are translucent.
  • Reduce wine. Add white wine. Stir and cook until reduces by about half. Add chicken broth, bring to a simmer then add chops back to the skillet. Keep heat at a simmer, then cover with lid. Cook for 17 minutes or until chops are tender. In a small bowl whisk heavy cream and dijon until well-combined.
  • Add cream and dijon. Remove lid then push chops to one side of the skillet and add heavy cream mixture. Stir until well-mixed, bring to a simmer then cook until sauce slightly reduces.
  • Rest chops. Place pork chops on a plate and cover with foil. Rest chops for 3-4 minutes to allow juices to redistribute.
  • Serve. Plate and top with creamy dijon sauce and serve with mashed potatoes or desired side. Enjoy your creamy dijon pork chops.

Variations

  • Pan Seared Pork Chops Bone In – If you prefer bone-in pork chops, you can use center cut pork chops instead. They are less likely to dry out.
  • Marinated Pan Seared Pork Chops – If you have some time, consider brining the pork chops before cooking them. Brine adds flavor and tenderizes the meat, ensuring that it’s not tough or chewy.
  • Finished in the Oven – Sear the pork chops in the pan for about 2-3 minutes on one side, then flip and transfer to a preheated oven set to 400°F for about 6-10 minutes. This is a great way to cook porkchops without drying them out.
  • Cast Iron Pan – I prepare the chops in a steel pan but pan seared pork chops in a cast iron skillet will yield great results too.
juicy-pork-chops-in-skillet

Tips for the Best Pan Seared Pork Chops

  • Temper your meat. For even cooking. Remove pork chops from the refrigerator 30-45 minutes before cooking as this will ensure even cooking.
  • Season with salt 30 minutes before cooking. While we are on the topic of tempering meat, season both sides generously with salt 30 minutes before searing as this will improve the flavor and texture of the meat.
  • Don’t forget to rest your meat. Keep things juicy by resting pork chops 3-4 minutes before diving in.
  • Fat equals flavor. Choose pork chops with a good amount of fat on them.
  • Avoid overcooked porkchops by using a meat thermometer. Wondering how to tell if a pork chop is done? When the pork reaches an internal temperature of 145°F, they are done.
  • Cooking times will vary depending on the thickness of the pork chop. Thicker chops will take more time to cook.

Frequently Asked Questions

What is the best way to cook pork chops without them drying out?

The best way to prepare moist, juicy pan seared pork chops is to bring the meat to room temperature before cooking, use a meat thermometer while cooking, and allow it to rest afterward. All of these efforts help retain the juices.

What does it mean to temper pork chops?

Pro tip: Never cook pork chops straight from the refrigerator. Cooking cold pork chops can lead to overcooking the outer surface, while trying to reach achieve the perfect internal temperature.
Solution: Remove pork chops for refrigerator 30-45 minutes before cooking. This will give the meat time to come to room temperature resulting in even cooking.

How long should pan seared pork chops rest after cooking?

The term resting refers to letting your pork chops sit, untouched, after cooking, to allow for the juices to race back to the center and reabsorb.

Skipping the resting step will cause the juices to spill all over the plate. It’s best to wait 3-4 minutes after cooking to allow the juices to reabsorb throughout the meat, which will ensure moist, juicy pork chops.

pan-seared-pork-chops-with-creamy-dijon-sauce

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Loving this Recipe?

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pan-seared-pork-chops

Pan Seared Pork Chops

5 from 1 vote
Juicy pan seared pork chops are a weeknight staple in our household. Thick-cut, boneless pork chops cooked to golden brown perfection and swimming in a rich and creamy dijon cream sauce. It's insanely delicious and easy enough for a casual weeknight dinner!
Prep Time 10 minutes
Cook Time 25 minutes
Remove pork chops from refrigerator 45 minutes
Total Time 35 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine American, French

Equipment

  • Skillet with lid
  • Kitchen Thermometer
  • Foil

Ingredients

  • 1 tablespoon salted butter
  • 1½ tablespoons avocado oil
  • 2 pork chops, boneless, 1-1¼ inch thick 1-1¼ inch thick
  • 3 sprigs fresh thyme
  • Kosher salt, seasoned to taste
  • Freshly cracked black pepper, seasoned to taste

Creamy Dijon Sauce

  • ⅓ cup shallots, diced
  • 3 tablespoons garlic, minced, fresh not jarred
  • ⅓ cup dry white wine, I use Sauvignon Blanc
  • ¾ cup chicken broth, low sodium
  • ⅓ cup heavy cream
  • 1 tablespoons dijon mustard
  • Kosher salt, freshly cracked black pepper, to taste

Instructions

  • 45 minutes before cooking, remove pork chops from the refrigerator. Rinse and pat dry. 30 minutes before cooking, seasoning both sides with kosher salt, then with black pepper just before searing.
  • Add butter and/or avocado oil to a skillet over medium-high heat. Once the pan gets hot, add the chops and sprigs of thyme. Cook on each side for 3-4 mins or until chops are crisp and golden, adjusting the heat if needed.
  • Transfer chops to a platter then and drain all but 2 tablespoons of fat from the skillet. Over medium heat, add shallots and garlic to remaining fat, and sauté for 4 minutes or until shallots are translucent.
  • Add white wine. Stir and cook until reduces by about half. Add chicken broth, bring to a simmer then add chops back to the skillet. Keep heat at a simmer, then cover with lid. Cook for 15 minutes or until chops are tender.
  • In a small bowl whisk heavy cream and dijon until well-combined.
  • Remove lid then push chops to one side of the skillet and add heavy cream mixture. Stir until well-mixed, bring to a simmer then cook until sauce slightly reduces. Adjust seasoning with kosher salt and black pepper, if necessary.
  • Place pork chops on a plate and cover with foil. Rest chops for 3-4 minutes to allow juices to redistribute.
  • Plate and top with creamy dijon sauce and serve with mashed potatoes or desired side.
  • Enjoy!
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Butternut Squash Risotto with Pancetta

by 4 Comments

Butternut squash risotto is the perfect fall dinner, combining the creamy texture of roasted squash with the rich flavor of crispy pancetta. Serve it as a side dish or main course. Either way, this is a comforting and flavorful option for a cozy night in.

For more delicious risotto recipes, try Tomato Risotto Recipe and Shrimp and Chive Risotto next!

Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

When cool weather hits, I love making roasted butternut squash risotto. Roasting the squash before combining everything on the stove is key to building a super flavorful dish. It brings out the squash’s natural sweetness, which perfectly complements the savory risotto.

The squash adds a rich, creamy texture, while the broth and wine infuse the rice with incredible flavor. I stir in mascarpone and parmesan at the end, making the dish extra luscious and cheesy. This recipe feels fancy enough for a special dinner but simple enough for a cozy weeknight meal.

Why This Recipe Works

  • Versatile – Want to make this recipe dairy-free or in an Instant Pot? You have different options for ingredients and preparation.
  • Perfect for Special Occasions – This is perfect as an indulgent Thanksgiving side dish or a date night meal.
  • Balanced meal – Risotto infused with butternut squash is not only delicious but nutritious. It’s a great way to sneak in vegetables for those picky eaters.
Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

Tools You’ll Need

Ingredients You Will Need for Butternut Squash Risotto

Here is a breakdown of what you will need to make butternut squash and risotto. For actual measurements, see the recipe card at the end of this post.

Roasted Butternut Squash

  • Butternut squash – Cut it into ¼-inch cubes so that it cooks faster.
  • Olive oil – Drizzle this over the squash before baking.
  • Fresh sage – The sweet, savory flavor of sage adds to that cozy, autumn element.
  • Salt and pepper – Kosher salt and freshly cracked black pepper, to taste.
Butternut squash cubes seasoned with sage and pepper, ready to be roasted.

Risotto

  • Pancetta – The salty, smoky flavor of cooked pancetta is a nice crisp addition to this smooth, savory dish.
  • Olive oil – Go for the good stuff. Olive oil is used to sauté the risotto and finished over the top, just before serving.
  • Aromatics – I used finely chopped shallots and minced garlic for that familiar, savory taste.
  • Fresh thyme – Add this herb roughly chopped.
  • Arborio rice – This short grain rice is starchier than long grain rice. As the rice boils, it releases starch which gives this dish that creamy consistency.
  • White wine – I use Sauvignon Blanc for a rich, tangy flavor.
  • Chicken broth – Using a broth instead of water provides a more flavorful risotto. Just make sure it’s low sodium.
  • Cheese – Use freshly grated Parmigiano-reggiano because it blends better than pre-shredded cheese. Mascarpone makes the risotto even smoother.
  • Butter – Salted butter
Arborio rice slowly absorbing broth for the perfect creamy risotto texture.

How To Make Butternut Squash Risotto

For a complete and detailed list of steps, see the recipe card at the end of this post.

  1. Roast the squash. Preheat oven at 400°F for 30-40 minutes or until soft and cooked through. Once done, remove them from the oven, mash with a fork and set aside.
Perfectly roasted butternut squash cubes with a hint of sage, seasoned and ready to add to risotto.

2. Roast the squash. Preheat oven at 400°F for 30-40 minutes or until soft and cooked through. Once done, remove them from the oven, mash with a fork and set aside.

3. Prepare the pancetta. While the squash is roasting, in a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Set aside on a paper towel-lined plate and discard the excess oil.

4. Warm the stock. Now add stock to a saucepan. Bring it to a boil then lower to a simmer.

5. Sauté aromatics. Add oil to a heavy-bottom pot over medium heat. add the shallots and cook for about 6 minutes before adding garlic and thyme. Cook for another 2 minutes. Season generously with salt and mix well.

Creamy butternut squash risotto after stirring in roasted squash.

6. Cook arborio rice. Add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half. Then, add one ladle of broth, keeping a consistent stir until the broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.

7. Add butternut squash. Stir until well combined. Then add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.

Creamy butternut squash risotto, perfectly mixed with roasted squash for a rich and hearty dish.

8. Serve immediately. In a low bowl with garnish with remaining pancetta, fresh black pepper, and a glug of olive oil.

Tips and Tricks

  • If you need to save some time, you can make portions of this recipe ahead. Prepare the squash and pancetta the night before and refrigerate. Let the ingredients return to room temperature before you begin making the risotto.
  • Don’t rinse the rice. We’ve been taught to do that for long grain rices like jasmine and basmati but in this instance, we want that starch. This is how you get that porridge-like consistency.
  • Stir constantly. This step is a must. This starchy rice can easily stick to the pan and burn so stirring prevents this. The rice also softens as you stir.
  • Keep the stock warm. You gradually add stock to the risotto. Keep the stock warm so the rice absorbs the liquid more quickly.
  • Enjoy the process. Risotto takes some patience and love. You’re preparing this on a stovetop. Take a sip of wine, enjoy the aromas and get ready to enjoy the best butternut squash risotto you’ve ever had!

Variations

  • Winter Squash – You can swap out the butternut squash for any other variety. Consider buttercup squash, delicata squash, and even pumpkin.
  • Rice – I love arborio rice but carnoli rice has a higher starch content and would work well as a substitute. Some risotto and butternut squash recipes use brown rice.
  • Dairy-Free – Whether you’re lactose intolerant, vegetarian or vegan, just a few substitutions and omissions can make this a vegan butternut squash risotto. Skip the cheese and meat. Replace the butter with vegan butter or additional olive oil. Use vegetable broth instead of chicken broth.
  • Instant Pot – To make this in a pressure cooker, use the sauté function to cook the pancetta, shallots, garlic, and thyme. Add the rice, wine, and broth, then seal and cook on high pressure for 6 minutes. Quick release the pressure, stir in the roasted butternut squash, mascarpone, parmesan, and pancetta, and serve.
Mashed roasted butternut squash seasoned with herbs, ready to be stirred into the risotto.

What to Serve with Butternut Squash Risotto

To complement your butternut squash risotto, Cheesy Garlic Bread would be a great choice. Its crispy edges and gooey center pair well with the creamy risotto, adding a nice textural contrast. You can also go for a refreshing salad like Kale Pomegranate Salad or my classic Fall Salad.

Storage

Store leftover risotto in the refrigerator and eat it within 4 days. For a longer shelf life, freeze for up to one month. After a couple of days in the fridge, the risotto will thicken so when reheating, add a little chicken stock or water to loosen it up.

Frequently Asked Questions

How do restaurants make risotto so creamy?

Restaurants achieve the creamy texture of risotto by stirring the arborio rice constantly while slowly adding warm broth. The rice releases its starch during cooking, creating a naturally creamy consistency, which is further enhanced by finishing with butter, cheese, or mascarpone.

How do I know when my risotto is done?

Risotto is done when the rice is tender but still slightly firm in the center, often described as “al dente.” Taste it to check for texture after about 20-25 minutes of cooking, and the consistency should be creamy but not runny.

Can I make butternut squash risotto ahead of time?

You can prepare the components ahead of time, like roasting the squash and cooking the pancetta, but risotto is best served fresh. If you must make it in advance, undercook the rice slightly and finish it just before serving with additional broth to bring it back to the right consistency.

Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

Looking for More Squash Recipes?

Loving this Butternut Squash Risotto Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Butternut squash risotto served with crispy pancetta and a drizzle of olive oil.

Butternut Squash Risotto with Pancetta

5 from 2 votes
Butternut squash risotto is the perfect fall dinner, combining the creamy texture of roasted squash with the rich flavor of crispy pancetta. Serve it as a side dish or main course. Either way, this is a comforting and flavorful option for a cozy night in.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine Italian

Equipment

Ingredients

Butternut Squash

  • 1 pound butternut squash, cut into ¼-inch cubes
  • 1½ tablespoon olive oil
  • 1 tablespoon fresh sage, chopped
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Risotto

  • 6 ounces pancetta, diced
  • 2½ tablespoons olive oil
  • 1 cup shallots, finely chopped
  • ¼ cup garlic, minced
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 cup arborio rice
  • ½ cup dry white wine, I use Sauvignon Blanc
  • 5½ cups chicken broth, low sodium
  • ½ cup parmigiano-reggiano, freshly grated
  • 1 tablespoon butter
  • ¼ cup mascarpone
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  • Preheat oven to 400°F.
  • Roast squash: Place cut squash on a prepared baking sheet. Drizzle with olive oil then season with kosher salt, black pepper, and chopped sage.
  • Cook for 30-40 minutes or until soft and cooked through. Remove from oven, mash with a fork and set aside.
  • Cook pancetta: In a heavy bottom pot, add 1 teaspoon of oil then pancetta and cook over medium-high heat. Cook until the pancetta is nice and crispy. Place on a paper towel-lined plate. Set aside and discard oil.
  • Stock: Add stock to a saucepan. Bring to a boil then lower to a simmer. Keep a ladle nearby and be sure to keep stock warm.
  • Risotto: Add oil to a heavy-bottom pot over medium heat. Add shallot and cook until softened, about 6 minutes. Add garlic and thyme and cook for another 2 minutes. Season to taste with salt and mix well.
  • Next, add arborio rice and stir until some grains are translucent, 3-4 minutes. Add white wine and cook and stir until liquid reduces by about half.
  • Next, add one ladle of broth, keeping a consistent stir until broth is absorbed. Repeat this step for 30 minutes, until risotto is firm and most of the broth is absorbed.
  • Add mashed butternut squash and stir until well combined.
  • Add parmesan, mascarpone, butter and ¾ of pancetta. Stir until completely mixed. Adjust seasoning with kosher salt and black pepper if necessary.
  • Serve immediately in a low bowl with garnish with remaining pancetta, fresh pepper, and a glug of olive oil.
Keywords Butternut Squash Risotto, Butternut Squash Risotto Recipe, Butternut Squash Risotto with Pancetta, easy butternut squash risotto, How to Make Butternut Squash Risotto, risotto and butternut squash recipes
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Easy Red Beans and Rice Recipe

by 18 Comments

This Easy Red Beans and Rice recipe is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a delicious side dish or main course.

Either way, you’ll want to sop it up with a slice of this homemade Cornbread with Honey Butter!

close up view of a bowl of red beans and rice in a bowl

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Authentic red beans and rice is a staple of Creole cuisine. Traditionally, it was made on Mondays, when people would do laundry. Since red beans and rice is a meal that can stew for hours with little supervision, it was the perfect meal. Sunday’s leftovers would go into the pot, hence the ham hock used in this recipe.

Today, southern red beans and rice can be enjoyed any day of the week! Cooked low and slow over a few hours, this beloved dish is perfect for a cozy day spent at home. Red beans and rice is comfort food at it’s best!

Why This Recipe Works

  • Budget-friendly. This hearty meal includes ingredients you probably already have stocked in your fridge and pantry. And you can freeze leftovers to enjoy throughout the week and beyond.
  • Simple. This is such an easy red beans and rice recipe. All you need is a little time and patience to let the beans soften and the flavors meld.
  • Delicious. Although it’s a simple, classic dish, it’s bursting with complex flavors from fresh vegetables, herbs, and a variety of seasonings. This is the best red beans and rice recipe by far!
a bowl full of red beans and rice

Ingredients You Will Need

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Beans – You can use either these red beans or these kidney beans, depending on your preference. Either protein will be a tasty addition to rice.
  • Seasoning and Spices – I used a smoky, spicy blend of kosher salt, black pepper, cayenne, and Tony Chachere’s Cajun Seasoning.
  • Butter & Olive Oil – Cooking the veggies in this, releases their flavor.
  • Meat – I used audouille sausage and smoked ham hock but you can use any meat you’d like. Smoked turkey necks and turkey sausage are often used.
  • The Holy Trinity –  This is a medley of yellow onion, celery and bell peppers. It’s commonly used as the base in Cajun dishes. (I add garlic for even more flavor.)
  • Herbs – I added fresh thyme and dried bay leaves, which serve to tenderize the beans. It also adds a fragrant element that elevates the dish.
  • Chicken stock – I prefer to use a low sodium variety as this gives you more control over seasoning with salt at the end.
  • Garnish – For presentation (and taste) I used scallions, Italian parsley and a few grinds of freshly cracked black pepper.
red-beans-and-rice

Brining Beans

Dried beans need to soak overnight so they can soften and cook faster the next day. Soaking also results in a creamier texture and more flavor. While there are a few different ways to soak beans, I brine them.

Brining is the process of soaking beans in water with a low concentration of salt. Adding just a bit of salt is better than soaking the beans in plain water because it improves the texture of the bean and makes them prime for cooking.

You will notice that the beans will hold its texture after cooking and you can hold off on seasoning with salt until after the beans have cooked.

I find that when I brine beans, I typically add very little (if any) kosher salt for flavor. For this recipe, I brine the beans (4 quarts of water + 1 tablespoon kosher salt) overnight.

all of the ingredients to make red beans rice in individual bowls and containers

Watch How to Make It

How to Make Easy Red Beans and Rice

  1. Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.
  2. Add water and kosher salt. Cover with a towel and leave beans to soak overnight.
  3. The next day, drain and rinse beans well. Set aside.
  4. In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.
  5. Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.
  6. Add cayenne, black pepper, Tony Chachere’s Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft.
  7. When beans are fully cooked, remove and discard bay leaves. Next, remove the ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add back to the pot. Stir and season to taste with kosher salt and cajun seasoning, if needed.
  8. If mixture is too thick, add up to one cup more of hot water, stir and season to taste, if needed.
  9. Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Diamond Crystal hot sauce.
side by side images of sliced andouille sausage being seared in a pot snd the trinity being sautéed
side by side images of andouille sausages combined with onions, celery and green peppers and the second image of the same pot with soaked beans and ham hock added

Tips Tricks and Customizations

  • Be sure to use smoked meat. As this adds tremendously to the flavor of the beans. If you don’t want to use ham hocks, smoked turkey wings or neck is fine.
  • Brine the beans. Soaking beans overnight makes for faster cooking time and increased digestibility. Brining enhances the flavor and also preserves the shape of beans during cooking.
  • Check on the beans. Although the recipe outlines 2-2½ cook time, occasionally check and stir beans for their doneness.
side by side images of the process of making red beans and rice

Frequently Asked Questions

What goes well with red beans and rice?

If you want to keep it simple, you can enjoy this as a full meal with a side of Cornbread with Honey Butter. If you make this as a side, you can pair it with fried pork chops or fried catfish for a delicious southern supper.

Top a bowl with a few dabs of this hot sauce, for a little kick.

How do you thicken red beans and rice?

Remove 1¼ cup of cooked beans. Mash them with a fork then return them to the pot. This will thicken the dish without adding any other ingredients.

Are red beans and kidney beans the same?

Although both are a reddish hue, they are two different kinds of legumes. Kidney beans are plumper with thicker skin. Red beans are much smaller and have a nutty flavor. However, both pair perfectly with rice so either would be great for this New Orleans red beans and rice recipe.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to one week. If you want it to last longer, chill the red beans and rice in the fridge before placing it in the freezer for up to 3 months.

closeup view of red beans and rice

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Loving this Recipe?

There’s a reason this Red Beans and Rice recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

easy-red-beans-and-rice-recipe

Easy Red Beans and Rice Recipe

5 from 11 votes
Red Beans and Rice is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a delicious side dish or main course.
Prep Time 8 hours
Total Time 2 hours 30 minutes
Servings 4 people
Author Jeri Mobley-Arias
Course Dinner, Main Course, Side Dish
Cuisine American

Equipment

  • 5 quart dutch oven

Ingredients

Brining Beans

  • 16 ounces red beans or kidney beans, preferably Camellia brand
  • 4 cups water
  • 1 tablespoon kosher salt, plus more to taste

Red Beans and Rice

  • 4 tablespoons salted butter, divided
  • 1½ tablespoons olive oil, divided
  • 16 ounces Audouille sausage, sliced ½-inch thick diagonal cut
  • 2 cups yellow onion, diced
  • ½ cup celery, finely diced, packed
  • 1 cup bell pepper, diced
  • ¼ cup garlic, minced
  • 1 pound smoked ham hock
  • 1½ teaspoons black pepper
  • ⅛-¼ teaspoon cayenne, if sensitive to heat only add ⅛ teaspoon
  • 1¾ teaspoons Tony Chachere's Cajun Seasoning, plus more to taste
  • 1½ tablespoons fresh thyme, chopped
  • 3 bay leaves
  • 2 cups chicken stock, low sodium
  • 5 cups water, plus 1 cup more, if needed

To Serve

  • Long grain rice, cooked

Garnish

  • Scallions, chopped
  • ¼ cup Italian parsley, chopped

Instructions

  • Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.
  • Add water and kosher salt. Cover with a towel and leave beans to soak overnight.
  • The next day, drain and rinse beans well. Set aside.
  • In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.
  • Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.
  • Add cayenne, black pepper, Tony Chachere's Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, cooked sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft, stirring occasionally.
  • When beans are fully cooked, remove and discard bay leaves. Next, remove ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add it back to the pot. Stir and adjust seasoning with kosher salt and more cajun seasoning, if necessary. **Between brining beans, ham hock, and sausages, not much kosher salt should be needed.**
  • If mixture is too thick, add up to one cup more of hot water. Stir and season to taste, if needed.
  • Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Crystal hot sauce.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Roasted Red Pepper and Tomato Soup

by 16 Comments

This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.

If you are in the mood for more tomato soup recipes, then check out my Tomato Bisque recipe. Looking for a comfy chowder? Then check out my Clam Chowder Bread Bowl!

a bowl of roasted red pepper and tomato soup with grilled cheese

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

This creamy roasted red pepper and tomato soup screams fall, comfy feels, and sweatpants. It takes almost no effort on your part; simply roast the vegetables, blend, and there you have it–dinner is ready.

Why This Recipe Works

  • Easy to make – If you are a fan of Trader Joe’s Pacific Organic Tomato and Roasted Pepper Soup, then this recipe is definitely for you. Sure, ready-made soup is great, but once you find out how easy and delicious this recipe is, I guarantee you’ll want the homemade version again and again.
  • Customizable – Feel free to swap the herbs listed in this roasted red pepper soup recipe for your favorites. Dairy-free? Substitute heavy cream for coconut milk!
  • Pairs well with carbs – If you are a grilled cheese lover, this recipe is especially for you. This tomato soup pairs incredibly well with grilled cheese (of course!) But not just any grilled cheese. Find out which selection of cheeses and a secret ingredient will take this soup and sandwich combo to the next level.
overhead view of roasted red pepper and tomato soup garnished with grilled cheese and basil leaves

Tools You’ll Need

Ingredients You Will Need for Roasted Red Pepper and Tomato Soup

Skip the canned tomatoes this time around. Make roasted red pepper and tomato soup with fresh tomatoes for the best results.

  • Tomatoes – Roasting tomatoes slightly caramelizes and sweetens them, yielding a rich flavor. Red tomatoes are used for this recipe and can be substituted with cherry tomatoes. Pictured are beefsteak tomatoes which also work well.
  • Red bell peppers – I use two for this recipe, seeded and quartered.
  • Head of garlic – The secret ingredient to get that creamy, savory flavor. Don’t worry, the flavor is not overpowering, but rather a beautiful balance of flavor as the garlic cloves roast with the vegetables, mellowing its flavor.
  • Olive oil – Drizzled over the vegetables just before roasting.
  • Heavy cream – ¼ cup of heavy cream is added for mouthfeel. If you prefer a dairy-free alternative, use coconut milk, but keep in mind, that this substitution may alter the taste.
  • Vegetable stock – Added to thin the soup a bit.
  • Fresh Basil – Added just before blending for a slightly sweet flavor as roasting basil can remove some of its flavor.
  • Seasonings – Salt and black pepper.
raw vegetables on baking sheet

How To Make Roasted Red Pepper and Tomato Soup

Are you ready to find out how to make the low-effort, high-reward soup of your dreams?

  1. Preheat oven to 400°F
  2. Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
  3. Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer a thinner soup, add more stock. Enjoy!
  4. The soup is ready to serve after blending. If you would like to warm up the soup, pour it from the blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

  1. Butter one side of sourdough bread. Layer with the desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
  2. Grill on medium to medium-low heat and both sides are toasted and cheese is melted.

Tips and Tricks

  • If you prefer a thinner soup, add more vegetable broth.
  • Don’t have a blender? You can use an immersion blender instead to puree the soup while its in the pot.
close up view of creamy tomato soup with grilled cheese

Variations

  • Spicy – Although this creamy soup has a roasted flavor, it’s not spicy at all. If you want a kick of heat, add cayenne pepper or red pepper flakes.
  • Herbs – You can swap the basil for fresh parsley.

What to Serve with Roasted Red Pepper and Tomato Soup

  • Grilled Cheese – What’s roasted tomato and red pepper soup without a decadent grilled cheese? It’s the pairing that goes so well together and it’s undoubtedly not the same experience without it. This cheesy, carby goodness calls for sourdough bread that’s buttered and toasted on one side, slathered with garlic confit on the other side of the bread, then sandwiched between gruyere and white cheddar cheese.
  • Croutons – For a garlicky crunch with every spoonful, top your soup with croutons.
  • Crusty Bread – Try toasted sourdough bread for dipping
  • Salad – Soup and salad is a classic choice. Try a simple garden salad or this easy Caesar salad recipe.
  • Cheese – Top the soup with crumbled feta cheese or shredded sharp cheddar cheese for more flavor.
a bowl of roasted red pepper and tomato soup with grilled cheese

Storage

This recipe serves about three people. If you find yourself with leftovers, ladle completely cooled soup into an airtight container and store it in the refrigerator for up to 5 days.

Frequently Asked Questions

Do you need to peel the roasted tomatoes and peppers for this soup?

I’ve found that peeling tomatoes and peppers is not necessary as the skins are not tough, especially after roasting. Once blended with the rest of the ingredients, you will not notice the skins.

How do you get the bitter taste out of red pepper soup?

Sometimes red bell peppers have a bitter taste if they are removed before they fully ripen. Seasoning the peppers and roasting them usually cooks the bitterness right out.

How do you roast peppers in the oven?

Slice the peppers in half and place them face down on a baking sheet. Pour olive oil on top of the peppers and generously season them with salt and pepper. Roast in the oven on 400°F for 40-50 minutes or until slightly charred.

roasted vegetables on baking sheet

Looking for More Comfort Food Recipes

Loving this Roasted Red Pepper and Tomato Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

roasted-red-pepper-and-tomato-soup

Roasted Red Pepper and Tomato Soup

5 from 9 votes
This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine American

Equipment

  • Blender,
  • Baking Sheet
  • Pot
  • Pan

Ingredients

  • 2 pounds fresh ripe tomatoes, halved,
  • 2 red bell peppers, quartered
  • 1 large yellow onion, quartered
  • 2 heads garlic, halved crosswise
  • ¼ cup quality olive oil
  • ½ bunch basil
  • ¼ teaspoon red chili flakes
  • Kosher salt, to taste
  • ¼ cup heavy cream
  • ½ cup vegetable or chicken stock, plus more, if needed
  • Freshly cracked black pepper, to taste
  • ½ cup freshly grated parmigiano reggiano, optional

Grilled Cheese

  • sourdough bread
  • salted butter
  • gruyère, grated
  • white cheddar, grated
  • 1½ tablespoons garlic confit

Garnish

  • Heavy cream, for drizzling on top
  • Black pepper

Instructions

  • Preheat oven to 400°F
  • Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
  • Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, vegetable stock, and freshly grated parmesan (if using). Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer thinner soup, add more stock. Enjoy!
  • Soup is ready to serve after blended. If you would like to warm up the soup, pour from blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

  • Butter one side of sourdough bread. Layer with desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
  • Grill on medium to medium-low heat and both sides are toasted and cheese is melted.
Keywords creamy roasted red pepper and tomato soup, how to make roasted red pepper and tomato soup, Roasted Red Pepper and Tomato Soup, roasted red pepper and tomato soup recipe, roasted red pepper and tomato soup with fresh tomatoes, roasted tomato and red pepper soup
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Cornbread with Honey Butter

by Leave a Comment

This cornbread with honey butter recipe is super delicious and made on repeat. It’s super moist, has crispy golden edges and goes incredibly well with ultra creamy whipped honey butter. You will be surprised by how easy it is to make and I guarantee you won’t go back to the boxed stuff.

If you are looking for recipes to pair with this cornbread, check out my Easy Peach Cobbler and Oven-Baked Ribs recipes, next!

cornbread-with-honey-butter

Cornbread with Honey Butter

I love cornbread with honey butter; it makes for the perfect side dish, but also stands on its own. What’s great about this recipe is that it is easy to make, and also makes for terrific leftovers. The best part: pairing it with honey butter.

It you have not tried skillet cornbread with honey butter before, you are in for a treat. It’s easy to make, yields high in flavor, and is super moist.

Why Should You Use a Cast Iron Skillet?

This recipe has all you need to ensure you get that delicious, moist cornbread.

But to get that crispy exterior, you need to use cast iron skillet. I can’t recommend it enough and using one will guarantee you will have that signature crispy to moist texture.

buttermilk-cornbread

Cornbread Ingredients

Jiffy cornbread mix will always have a special place in my heart. I grew up inhaling it and eating at what seemed like all the time.

But once I was older, I started making my own and haven’t gone back since, and after you try this recipe, you might do the same.

Let’s get into what you will need:

  • Cornmeal – It’s what makes cornbread, well–cornbread and gives this quick bread its signature texture. Opt for fine cornmeal for this recipe.
  • Dry Ingredients – All-purpose flour, brown sugar, baking powder, baking soda, kosher salt
  • Sweeteners – Maple syrup and brown sugar are used for the cornbread batter. Honey butter is used for the whipped honey butter.
  • Eggs – Acts as a binder and aids in rising.
  • Buttermilk – Makes the cornbread moist, rich and tender.
  • Butter – This recipe calls for one stick of butter; 2 tablespoons for the cast iron pan and the remaining for the batter, adding to the richness.

How to Make Cornbread

You’ll be surprised at how easy it is to make this buttermilk cornbread in a cast iron. All it requires is a a few steps and you are on your way to enjoying amazing skillet buttermilk cornbread.

  1. Preheat oven to 425°F. Add cast iron skillet to the oven. You want the skillet to be hot when adding the batter.
  2. To a mixing bowl, add cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, kosher salt. Stir to combine.
  3. In a separate bowl, add maple syrup, eggs, buttermilk and melted butter. Whisk to combine.
  4. Remove skillet from the oven and add remaining 2 tablespoons of butter.
  5. Next, create a small well in the dry ingredients and add wet ingredients. Stir to combine, do not overmix.
  6. Add batter to the hot, buttered cast iron skillet, then bake in the oven for 22-25 minutes or until golden brown and the the center is set.
  7. Remove from oven and place on a cooling rack to cool.
buttermilk-cornbread-with-honey-butter

How to Make Honey Butter

Sometimes you need a cherry-on-top to your cornbread and that is exactly what this honey butter is.

It is incredibly easy to make, and you can whip it up while the cornbread is baking.

  1. Add room temperature butter, honey and salt to a stand mixer using the paddle attachment.
  2. Whip the butter on high until butter is light and fluffy.
  3. Transfer to a refrigerator safe container.

If you want to pair this cornbread with spicy honey, then check out this Hot Honey recipe!

What To Pair With Buttermilk Cornbread

Cornbread makes for the perfect side dish and also goes perfectly with

The possibilities are endless! Regardless of the pairing, be sure to serve cornbread warm.

cornbread-with-honey-butter-recipe

Frequently Asked Questions

Why do you need to heat the cast iron in the oven, first?

Getting the skillet ripping hot creates the perfect environment for a crispy crust. Place the cast iron in the oven as it preheats and just before adding the batter, remove it from the oven, add remaining 2 tablespoons of butter, and once melted, add the batter.

Why do you use a wire rack for cooling?

After removing cornbread from the oven, immediately transfer it to a wire rack to cool. Leaving it in the cast iron will cause steam from the cornbread to soften the crust.

Transferring it from the skillet to a wire rack will allow the steam to escape without sacrificing that beautiful crunchy outer layer.

Why do you need to spoon and level the flour?

The key to making great cornbread with the perfect consistency and texture is to make sure you use the perfect amount of flour. Scooping flour directly with a measuring cup can lead to using more flour than the recipe calls for.

Instead, use a spoon to fluff the flour and lightly spoon it into a measuring cup. Use a flat surface like the back of a knife to remove excess flour, then pour into dried ingredients.

What happens if you overmix the batter?

Overmixing can lead to dense cornbread. Be sure to mix and gently fold ingredients with a spatula just until well combined then pour into a hot and buttered cast iron skillet.

How long do I leave the cast iron skillet in the oven to get hot?

Place the cast iron skillet in the oven as soon as you begin to preheat. Once the oven is fully preheated, remove the skillet and add the butter. The time it takes for the oven to preheat should be enough time for you to assemble the batter and sufficiently heat the cast iron skillet. Just make sure the skillet is ripping hot.

Looking For More Recipes?

Check out these favorites:

Loving This Cornbread with Honey Butter Recipe?

We love this moist buttermilk cornbread too! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for support Whisper of Yum and happy eating!

cornbread-with-honey-butter

Cornbread with Honey Butter

This cornbread with honey butter recipe is super delicious and made on repeat. It's super moist, has crispy golden edges and goes incredibly well with ultra creamy whipped honey butter. You will be surprised by how easy it is to make and I guarantee you won't go back to the boxed stuff.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people
Author Jeri Mobley-Arias
Course Side Dish
Cuisine American

Equipment

  • 10" cast iron skillet
  • 2 mixing bowls
  • 1 Wire Rack
  • 1 stand or hand mixer

Ingredients

Dry Ingredients

  • 1¼ cup cornmeal
  • 1 cup all-purpose flour, spooned and leveled
  • ⅓ cup light brown sugar, packed
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder

Wet Ingredients

  • 1½ cups buttermilk
  • 1 stick butter, melted
  • 2 eggs, beaten
  • 2 tablespoons pure maple syrup

For Cast Iron

  • 2 tablespoons butter

Honey Butter

  • 1 stick butter, room temperature
  • 2½ tablespoons honey
  • ⅛ teaspoon kosher salt

Instructions

Buttermilk Cornbread

  • Preheat oven to 425°F and add the cast iron skillet to the oven. You want the skillet to be hot when adding the batter.
  • To a mixing bowl, add cornmeal, all-purpose flour, brown sugar, baking powder, and kosher salt. Whisk to combine, breaking any clumps with your fingers. In a separate bowl, add maple syrup, eggs, buttermilk and melted butter. Whisk to combine.
  • Remove skillet from the oven and add remaining 2 tablespoons of butter. Next, create a small well in the dry ingredients and add wet ingredients. Stir to combine, do not overmix.
  • Add batter to the hot, buttered cast iron skillet, swirl to coat the bottom with melted butter, then bake in the oven for 22-25 minutes or until golden brown and the the center is set. While cornbread is baking, make the honey butter.
  • Once cooked, remove from the oven and transfer the cornbread to a cooling rack. Spread honey butter over the top and enjoy immediately. Best enjoyed warm.

Honey Butter

  • Add room temperature butter, honey and salt to a stand mixer using the paddle attachment.
  • Whip the butter on high until butter is light and fluffy. Transfer to a refrigerator safe container. Honey butter will keep in the refrigerator for 1 week.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Peach Cobbler

by 10 Comments

This easy peach cobbler recipe is equal parts warm, comforting and delicious. Juicy in-season peaches (or frozen!) bathing in a sweet and warm spiced filling thats topped with a biscuit-like topping. The result: utter deliciousness.

Looking for more cobbler recipes? Try Pear Cobbler and Easy Apple Cobbler recipes, next!

If you are looking for the perfect dish to pair with your easy peach cobbler, then check out my Oven-Baked BBQ Ribs and Southern Collard Greens recipes, next!

Easy Peach Cobbler

This easy peach cobbler recipe is a treasured family recipe, passed down from by dad, a southern man from Georgia.

What makes this fresh cobbler so special is the perfect balance of warm spices, juicy peaches and just enough added sweetness that marries incredibly well with the biscuit-like topping.

While I don’t go without having warm fruit cobbler served with a scoop of vanilla ice cream, it’s worth noting that this cobbler is damn good on its own.

southern-peach-cobbler

Why This Southern Style Peach Cobbler Recipe Works

  • Adaptable – No fresh peaches, no problem. Frozen peaches also works well!
  • Easy to make – The most time consuming part of the recipe is peeling the peaches, the rest is a simple pour mix, add, and bake sequence. Incredibly simple, yielding major WOW-factor.
  • Not too Sweet – I’ve tried many iterations of peach cobbler and have found that many are just too sweet for my liking. This recipe is not overwhelmingly sweet, even when coupled with a scoop of vanilla ice cream.

What is Southern Peach Cobbler?

In a nutshell, it is a fruit-based baked dessert with a biscuit-like or lattice pie topping, and is typically cooked in a deep dish and sometimes a cast-iron skillet.

Peach cobbler can be made with fresh, frozen or canned peaches and mixed with warm spices like cinnamon, nutmeg, allspice (just to name a few), sugar (cane and/or brown sugar), cornstarch (to thicken the filling), and lemon juice.

Oftentimes a serving of will come with a scoop of ice cream.

easy-peach-cobbler-process

How to Pick Peaches for Cobbler

A couple of things to keep out for when selecting perfectly ripe peaches for cobbler:

  • Peach should have a little “give” when gently squeezed.
  • Select peaches that are fragrant. The peachier the smell, the better.
  • Choose peaches that are full in color.

If you come up on rock-hard peaches, don’t fret. Leave them on your kitchen counter for a couple of days and run through the above checklist again.

butter-pastry-blender-process

Southern Peach Cobbler with Frozen Peaches

Let’s face it, nothing beats fresh, in-season peaches when making peach cobbler. But during the holiday season when peach cobbler is a must-have, we opt for frozen peaches and the result is always loved by all.

To substitute fresh for frozen peaches, simply use ~40 ounces of frozen peaches–viola!

Fresh Peach Cobbler Ingredients

  • Fresh peaches – In-season, ripe peaches will yield the best flavor. if making during off-season, go for frozen peaches.
  • Spices – Cinnamon and nutmeg give this cobbler a good dose of warmth.but feel free to add other warm spices.
  • Dry ingredients – Flour, baking powder, sugar, brown sugar, salt, tapioca (or corn) starch.
  • Wet ingredients – Buttermilk, butter, vanilla, lemon juice.
  • Vanilla ice cream – What’s southern peach cobbler without a scoop or ice cream to bring the flavors full-circle.

How to Make Peach Cobbler

  1. Add peeled peaches to a bowl with brown sugar, sugar, cinnamon, nutmeg, vanilla, pure vanilla extract, lemon juice, melted butter, tapioca starch. Mix until well-combined.
  2. Pour into a 2-quart baking dish. Then bake in a preheated oven for 10 minutes.
  3. While the peaches pre-bake, add flour, sugar, cinnamon, nutmeg, baking powder, and salt to a bowl and whisk to mix dry ingredients. Blend cubed butter with flour using a pastry blender until butter is pea-sized. Add buttermilk and stir just until combined.
  4. Remove peaches from oven and add topping by the spoonful. Bake until golden brown, ~40 minutes.
easy-peach-cobbler-cooked

How to Peel Peaches

I typically use a good ol’ fashioned vegetable peeler. You can also leave the skin on as skin will soften as it bakes.

Some do not mind leaving the skin on, but my personal preference is to peel the peaches.

How to Store Leftover Southern Peach Cobbler

Cobbler will keep in the refrigerator for up to five days. To reheat, simple microwave desired amount and serve with a scoop or ice cream.

You can also reheat in the oven at 325°F for 15 minutes or until warmed through.

Frequently Asked Questions

How do I use frozen peaches for this recipe?

Don’t worry, for those months when peaches are not in season, go for frozen. Simply thaw 40 ounces of peaches and drain excess liquid. Continue with the rest of the recipe and you’re good to go!

Can I use canned peaches?

I would suggest against using canned peaches as it contains a lot of added sugar, which even after drained, can alter the taste of the peach filling. For best results, stick with fresh or frozen.

easy-peach-cobbler-recipe

Loving This Recipe?

There’s a reason this easy peach cobbler recipe has been passed down generations! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for support Whisper of Yum and happy eating!

Easy Peach Cobbler

5 from 5 votes
This easy peach cobbler recipe is equal parts warm, comforting and delicious. Juicy in-season peaches (or frozen!) bathing in a sweet and warm spiced filling thats topped with a biscuit topping. The result: utter deliciousness.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Author Jeri Mobley-Arias
Course Dessert
Cuisine American, Vegetarian

Equipment

  • 8×11 baking dish, or 2-quart baking dish
  • Pastry blender
  • Whisk
  • Foil

Ingredients

Peach Cobbler Filling

  • 7-8 medium peaches, peeled, sliced into ½-inch wedges, see note below if using frozen peaches
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon lemon juice
  • 1 teaspoon tapioca starch, or cornstarch
  • 2½ tablespoons melted butter

Cobbler Topping

  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt, Diamond Crystal brand 
  • 1½ teaspoons baking powder
  • ⅓ cup sugar
  • ¾ teaspoon cinnamon
  • pinch nutmeg
  • 7 tablespoons butter, cubed and chilled
  • ¼ cup buttermilk

To Serve

  • Vanilla ice cream

Instructions

  • Preheat oven to 375°F.
  • Add peeled peaches to a bowl along with brown sugar, sugar, cinnamon, nutmeg, vanilla, pure vanilla extract, lemon juice, tapioca starch, and melted butter. Mix until well-combined. Pour into an 8×11 (or 2 quart) baking dish. Cover with foil, and bake in the oven for 10 minutes.
  • While peaches pre-bake, add flour, sugar, cinnamon, nutmeg, baking powder, and salt to a bowl and whisk to mix dry ingredients.
  • Blend cubed butter with flour using a pastry blender until butter is pea-sized. Add buttermilk and stir just until combined.
  • Remove peaches from oven and add topping by the spoonful. Bake until golden brown, ~40 minutes. Check after 30 minutes.
  • Enjoy with a scoop of vanilla ice cream. Cobbler is best eaten when warm.

NOTES

How do I use frozen peaches for this recipe?

Simply thaw 40 ounces of frozen peaches and drain excess liquid. Continue with the rest of the recipe and you’re good to go!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Beer Battered Fish

by 20 Comments

This crispy beer battered fish recipe is one of my favorites. Made with flaky cod that is fried and wrapped in a flavorful, light and crispy beer batter. The best part? The delicious homemade dilly tartar sauce that really brings this crispy beer battered fish home.

If you are looking for more fried seafood recipes, then check out my Honey Walnut Shrimp, Beer Battered Fish Tacos and Crispy Fish Sandwich recipes, next!

crispy-beer-battered-fish

Crispy Beer Battered Fish

Sometimes we have fish Fridays at home, and when we do, I always go for this crispy beer battered fish recipe. The crunchy beer battered coating plus the flaky, tender cod really makes crunchy fillets of goodness irresistible.

Growing up, my mom would take me to Long John Silvers, an American seafood fast-food chain. I would always get the fish and chips basket with the hushpuppies.

Each visit was a special treat, and I especially loved dunking the fish into the sauces before taking a –I’m a sauce girl, what can I say?

Fast-forward to today, I still enjoy indulging in these crispy, tender and flaky pieces of fried goodness, but I prefer to make my own.

I’m excited to share this recipe because not only does it promise big on flavor, but the recipe is straightforward and easy to follow.

What Type of Fish Should You Use?

My go-to fish for making crispy beer battered fish will always be cod for its light and flaky texture that goes incredibly well with with the light and crispy beer batter.

Curious about other types of fish you can use? Cod, haddock and orange roughy are also great choices.

crispy-beer-battered-fish-tartar-sauce

What Type of Beer Should You Use For Crispy Beer Battered Fish?

Go for a Mexican lager or light lager. I typically go for a can of Modelo or Tecate. Whichever you choose, just make sure it’s cold. Bonus: you can treat yourself to what’s left in the can!

Oh, and if you’re worried about the alcohol content in the beer, don’t worry; it will cook off during the frying process.

Ingredients You Will Need

Making beer battered fish requires only a handful of ingredients-most of which are seasonings-and is a lot easier to whip up than you think. This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Now let’s talk about the crispy batter for the fish. The secret to getting light and crispy fried fish is the addition of baking powder.

beer-battered-fish

After adding and mixing the batter ingredients, tiny gas cells form which later expands and rise once added to the hot oil, creating a lighter and airy texture. The result is a light and airy texture that with the perfect amount of crunch.

Now for the sauce. This dill-and-caper-forward tartar sauce is a guaranteed crowd-pleaser. It’s creamy, full of texture, herbaceous, and briny all at the same time and I absolutely love it! Try your hand at this tartar sauce recipe and you’ll never go for the store-bought bottle again.

Here’s what you will need:

Beer-Battered Fish

  • Flour
  • Baking powder
  • Paprika
  • Garlic powder
  • Onion powder
  • Old Bay seasoning
  • Kosher salt
  • Beer, preferably Mexican lager

Tartar Sauce

  • Good quality mayonnaise
  • Capers plus brine
  • Fresh dill
  • Shallots
  • Lemon
  • Sweet Relish
  • Dijon mustard
  • Kosher salt
  • Garlic
crispy-beer-battered-fish-batter

How To Make Crispy Beer Battered Fish

You are just steps away from making the best beer battered fish. Now let’s get into the how-to:

Beer-Battered Fish

  1. To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes.
  2. Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a dutch oven or heavy-bottomed pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
  3. Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
  4. Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
  5. After 4-5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.
crispy-beer-battered-fish-frying

Tartar Sauce

  1. Simply add all ingredients to a bowl and mix until well combined.
  2. Place in the refrigerator until ready to serve. Best when made one hour before starting on the fish.
tartar-sauce

Watch How to Make It

What to Pair with Beer Battered Fish

What’s crispy fried fish without a solid dip? I always pair beer battered fish with my homemade, dill-forward tartar sauce (recipe below!), malt vinegar, and a squeeze of lemon.

If you have not had malt vinegar before, it is a type of vinegar that is made with malted grains of barley. It has a unique astringency, deep brown color and goes incredibly well with beer battered fish.

If you have had fish and chips before, you have probably tasted malt vinegar. Either way, when making this recipe, get your hands on a bottle and thank me later.

Another great and obvious pairing is french fries. I cut corners and go for frozen french fries and then toss them in the air fryer for a few minutes, and there you have it–fish-and-chips.

In a sandwich mood? Slap a fillet between two buns slathered with my homemade dilly tartar sauce and enjoy!

crispy-beer-battered-fish-recipe

Tips for Making the Best Crispy Beer Battered Fish

  • Place cooked cod on a wire rack to drain remaining oil. If you place cooked fillets on a paper towel, the batter will turn into a soggy mess.
  • Make sure the oil is hot. If the oil is not hot enough, you will end up with soggy pieces. If the oil is too hot, you will end up with crunchy and possibly overcooked batter and undercooked fish. I aim for 375°F then maintain a range between 350°F – 375°F while cooking.
  • Go for fresh, not frozen fish. If possible, visit your local fishmonger and go for the freshest fish you can get your hands on.
  • Cut cod into 3-inch long pieces. This will ensure even cooking and roughly 3-4 minutes cooking time for each fillet.
  • Do not to crowd or stack pieces of fish when frying. Fry only a few pieces at a time.
  • Pat fish dry prior to seasoning with salt and pepper to remove excess moisture.

Looking for More Seafood Recipes?

Try these favorites:

Loving This Recipe?

There’s a reason why we can’t get enough of this crispy, flaky goodness! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

crispy-beer-battered-fish

Crispy Beer Battered Fish

5 from 14 votes
This crispy beer battered fish recipe is one of my favorites. Made with flaky cod that is fried and wrapped in a flavorful, light and crispy beer batter. The best part? The delicious homemade dilly tartar sauce that really brings this crispy beer battered fish home.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine Seafood

Equipment

  • Kitchen Thermometer
  • Dutch Oven
  • Wire Rack
  • Baking Sheet
  • Spider strainer

Ingredients

Tartar Sauce

  • ½ cup quality mayonnaise, I use Hellman's
  • 2 cloves garlic, grated
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons capers coarsely chopped
  • 1½ tablespoons fresh dill, finely chopped
  • 2½ teaspoons sweet relish
  • 2 teaspoons dijon mustard
  • 1½ teaspoons caper brine
  • ½ teaspoon kosher salt or to taste, I use Diamond Crystal
  • 1½ teaspoons lemon juice
  • ¼ teaspoon freshly cracked black pepper

Crispy Beer Battered Fish

  • 1 pound cod fillet, cut into 3-inch long pieces
  • 1 cup flour
  • ½ teaspoon baking powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon old bay seasoning
  • ½ teaspoon paprika
  • 1¼ teaspoons kosher salt, Diamond Crystal brand, plus more for fish
  • 1 cup Mexican lager, I use Modelo plus more if you prefer a thinner batter
  • Oil for frying
  • freshly cracked black pepper, for fish

For Serving

  • Lemon wedges
  • Malt vinegar
  • French fries

Instructions

Tartar Sauce

  • Best if made one hour before frying fish. Add all ingredients to a bowl and mix well. Cover and refrigerate until ready to serve.

Crispy Beer Battered Fish

  • To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes.
  • Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a dutch oven or heavy-bottomed pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.
  • Pat cod dry with a paper towel then generously season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.
  • Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.
  • After ~5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil, place on wire rack and immediately finish fried fish with salt (optional).
  • Repeat until all pieces are fried.
  • To serve, plate fish and squeeze lemon juice over pieces. Enjoy with tartar sauce, malt vinegar and french fries (if so you choose to).
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Red Wine Short Ribs

by 1 Comment

This easy, fork tender, red wine short ribs recipe is perfect for these cold fall nights. Bone-in short ribs, slow-cooked in a dutch oven, leaving you with tender fall-off-the-bone meat.

For more ribs recipes, check out my How to Cook a Small Prime Rib Roast recipe, Miso Short Ribs with Cilantro Sauce, Five-Spice Short Ribs and Thai-Style Baby Back Ribs! If you need a mashed potato dish to pair, try these Best Mashed Potatoes.

red wine short ribs closeup

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Red Wine Short Ribs

Nothing says comfort more than a generous portion of these rich and savory red wine short ribs. Red-wine braised beef is always a win in our home, and during the latter part of the year we always look forward to filling our dutch oven with this tasty goodness.

Short ribs are cooked in a red wine and beef broth sauce for 3 hours in a dutch oven, yielding a deep and rich flavor that will swoon your tastebuds after the first bite!

ingredients for red wine short ribs

Ingredients in Red Wine Short Ribs

We’re using classic ingredients to make these braised shorts ribs. When all the flavors marry over time, they produce an exquisite sauce and deeply flavored short ribs. Are you hungry yet? Let’s breakdown the ingredients:

  • Short ribs
  • Carrots
  • Celery
  • Garlic
  • Leek
  • Onion
  • Beef broth
  • Tomato paste
  • Red wine
  • Thyme
  • Bay leaves
  • Kosher salt and freshly cracked pepper

Tools You’ll Need

seasoned short ribs

How to Make Red Wine Short Ribs

Let’s breakdown the details for these red wine short ribs. There’s a little prep involved, but its worth it, we promise! It’s starts by browning the meat, followed by making a mirepoix-with-a-twist.

The mirepoix serves as the flavor base of this braised dish, so don’t rush this step. Once the sauce base is made, short ribs are placed back into the dutch oven and cooked in the oven for 2½ – 3 hours.

While you wait, re-organize the closet that’s been calling your name the last few months, knock out a few loads of laundry, or get started on the new Netflix series everyone’s talking about. Whatever you choose to do, be ready for the beautiful aroma that will fill your kitchen as the red wine short ribs cook.

Alright, let’s dive into the details:

  • Start by preheating the oven to 300°F and heat dutch oven over high heat.
  • Generously season short ribs with kosher salt and freshly cracked pepper.
  • Add oil to dutch oven and slowly add short ribs. Sear on all sides until deeply and evenly brown. Remove from dutch oven and place on a plate.
  • Reserve some fat from dutch oven and add onions, carrots and celery. Cook for a few minutes, then add garlic and leeks. Careful not to brown the vegetables, rather cook vegetables over medium low heat until they are translucent, soft, and fragrant. Add tomato paste and mix well into vegetables.
  • Add red wine and cook until liquid has slightly reduced.
  • Add beef broth, herbs and re-introduce short ribs to dutch oven.
  • Place in oven and after the 2-hour mark, check to test tenderness of short ribs. Once meat is easily shreddable and falls off the bone–done!
browned short ribs

How to Brown Short Ribs

It may seem obvious, but there are a couple of tips to keep in mind to ensure deeply browned, intensely flavored short ribs. The brown crust that’s caused by the below method is known as the Maillard Reaction; the chemical reaction that’s caused by amino acids and carbohydrates in food, imparting not only a color but also flavor to foods that tastes so good.

Maillard reaction (the brown color) can occur on foods like toast, eggs, steaks contribute to the flavor and aroma of food. It’s a highly perplexed process, but as it relates to this recipe, maillard reaction = browning = flavor, and that’s what you want.

Okay, that’s my food science snippet, back to the how-to:

  1. Heat dutch oven over high-heat. The pot needs to be extremely hot before adding meat to achieve the beautifully browned surface. Once hot, add 1 tablespoon of avocado oil.
  2. Rinse short ribs and pat dry with a paper towel. It’s important that the surface of the short ribs are dry before adding to the dutch oven, and will help with the browning process.
  3. Check for browning. Once short ribs are added to the dutch oven, Check every minute to see if the surface has browned. Rotate and repeat until all sides are browned.
  4. Place on a plate and continue with making mirepoix.
mirepoix for short ribs

What Type of Wine Should You Use?

Whenever I make a dish that calls for using wine, my motto is to choose a bottle that won’t break the bank, but also something you’d enjoy with the dish (if there’s any leftover, that is). I typically won’t go for the cheapest bottle, but more-so something that’s priced mid-range.

As far as what type of wine to choose for this recipe, go for pinot noir (my personal go-to), merlot, or chianti. Don’t forget to save a glass to pair with this dish! A tasty reward for all the work you put into this dish–cheers!

What to Pair with Red Wine Short Ribs?

If you want to take this deeply savory and rich dish up a notch, then pair it with my Herbed Mashed Potatoes. The balance of creamy, herby spuds with fork-tender short ribs is an unbeatable pairing of flavors.

red wine short ribs

Tips on Making the Best Red Wine Short Ribs

  • Be sure to brown short ribs on all sides. Don’t rush this step, as browning locks in flavor, not to mention impart a beautiful color on the short ribs.
  • To achieve a beautiful brown crust, make sure dutch oven is ripping hot before adding short ribs.
  • Don’t rush the mirepoix process, which typically takes 10 minutes for this recipe. The mirepoix serves as the flavor base and fundamental to the red-wine braised short ribs.
red wine short ribs

Looking for More Good Eats?

I’ll make searching for your next meal easy for you. These are a few of my favorites:

Red Wine Braised Ribs–The Official Fall Dish

We hope you love this dish as much as we do! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

red wine short ribs

Red Wine Short Ribs

5 from 2 votes
This easy, fork tender, red wine short ribs recipe is perfect for these cold fall nights. Bone-in short ribs, slow-cooked in a dutch oven, leaving you with tender fall-off-the-bone meat.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 2
Author Jeri Mobley-Arias
Course Main Course
Cuisine Beef

Ingredients

  • 1½ tablespoons avocado oil 
  • 4-5 Short ribs
  • 1¼ cups carrots, diced
  • ¾  cup celery, diced
  • 1 medium onion, chopped
  • 1 medium leek, chopped, white and light green parts only
  • 5 large garlic cloves, minced
  • 2 cups dry red wine, I use pinot noir
  • 2¼ cups beef broth  
  • 2 tablespoons tomato paste
  • 2 sprigs thyme
  • 2 bay leaves
  • Kosher salt, Diamond Crystal brand

To Serve

Instructions

  • Start by preheating the oven to 300°F and heat dutch oven over high heat.
  • Generously season short ribs with kosher salt and freshly cracked pepper.
  • Add avocado oil to dutch oven and slowly add short ribs. Sear on all sides until deeply and evenly brown. Remove from dutch oven and place on a plate.
  • Remove all but 3 tablespoons of fat from dutch oven and add onions, carrots and celery. Cook for 4 minutes, then add garlic and leeks. Season with kosher salt and freshly cracked pepper. Cook for an additional 6 minutes, careful not to brown the vegetables, rather cook vegetables over medium low heat until they are translucent, soft, and fragrant.
  • Add tomato paste and press into vegetables using the back of spoon or cooking utensil. Cook for two minutes.
  • Add red wine and cook over medium-heat until slightly reduced, 4-5 minutes.
  • Add beef broth, thyme, bay leaves and stir. Nestle short ribs back into dutch oven. Cover with lid.
  • Cook for 2 hours undisturbed. After the 2 hour mark, check short ribs for tenderness. Once meat easily shreds with a fork and meat is falling off the bone, remove from oven. Oven time typically takes 2 hours 45 minutes to 3 hours. Once cooked, discard thyme and bay leaves.
  • To serve, place short ribs atop Herbed Mashed Potatoes and spoon sauce over. If you prefer a thicker sauce, see below.

NOTES

If you don’t mind bits of vegetables, simple spoon over short ribs when serving. If you prefer a sauce, remove short ribs from dutch oven and cover to keep warm. Use a double rod strainer to separate vegetables from sauce. Discard vegetables as the flavor has been completely pulled out during cooking.  Spoon and discard as much fat from the remaining sauce. In a saucepan, reduce sauce to desired consistency. Adjust with kosher salt and freshly cracked pepper, if needed. Spoon over short ribs just before serving.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!