Carrot Cake And Red Wine Braised Short Ribs

Easter is a festival and holiday celebrating the resurrection of Jesus from the dead. It was on Sunday, April 16th this year, and I made some yummy food for this occasion.

{scroll down past the short ribs for the carrot cake}

First up – main course.

Red Wine Braised Short Ribs (you need a Dutch oven for this recipe)



  1. Bone in beef short ribs – 5 pounds
  2. Salt and freshly ground black pepper (to taste)
  3. Vegetable oil – 3 tbsp (a substitute for this would be the same amount or a little more butter)
  4. Onions (medium sized and chopped) – 3
  5. Carrots (medium sized and chopped) – 3
  6. Celery (chopped) – 2 stalks
  7. All-purpose flour – 3 tbsp
  8. Tomato paste – 1 tbsp (or 1 fresh chopped tomato)
  9. Dry red wine – 1750 ml bottle
  10. Flat leaf parsley – 10 sprigs
  11. Thyme – 8 sprigs
  12. Oregano– 4 sprigs
  13. Rosemary – 2 sprigs
  14. Fresh or dried bay leaves – 2
  15. Garlic head halved crosswise – 1
  16. Low salt beef stalk – 4 cups (I didn’t have beef stalk si I substituted it with chicken stalk)

Easy Steps 🙂

  1. Preheat the oven to 350 degrees F.
  2. Season the short ribs with salt and pepper.
  3. Heat oil in a Dutch oven over medium high heat. Brown the short ribs on all sides. If you work in 2 batches, it should take about 8 minutes per batch. When they are done, transfer them to a plate.
  4. Pour off most of the dripping, leaving about 3 tbsp in the pot.
  5. Add onions, carrot, and celery to the pot and cook over same flame. Stir often, until onions are browned (around 5 mins)20170416_195341
  6. Add flour and tomato paste/fresh tomato
  7. Stir constantly until well combined and deep red (around 2-3 mins)
  8. Stir in wine                                                                                                                                                 20170416_200110
  9. Add short ribs with any accumulated juices
  10. Bring to a boil then lower heat to medium and simmer till the wine reduces by half (around 25 mins)
  11. Add all herbs to pot along with garlic
  12. Stir in stock20170416_222245
  13. Bring to a boil, cover, and transfer to oven
  14. Cook until short ribs are tender, 2 to 2 ½ hours. It may take longer. If the ribs are done, the meat will come off the bone easily.
  15. When done, skim the surface and discard any fat
  16. Season to taste with salt and pepper
  17. Eat like a pig! Yum!

Now we’re done with the main course, lets move on to the

Dessert: Carrot Cake With Cream Cheese Frosting


For the cake

  1. Pecans or walnuts – 1 cup (if you do not want nuts, do not add them in)
  2. All-purpose flour – 2 cups
  3. Baking powder – 2 tsp
  4. Baking soda – 2 tsp
  5. Ground cinnamon – 1 tsp
  6. Salt – 1 tsp
  7. Melted butter – 1¼ cup
  8. Buttermilk – ½ cup
  9. Pure Vanilla Extract – 2 tsp
  10. Large eggs – 4
  11. Sugar – 2 cups (I used one cup of coconut sugar and one cup of cane sugar {sucanut} so it is healthier but you can use two cups of normal sugar)
  12. Instant coffee powder – 1½  tbsp (this will enhance the flavor without having the actual coffee taste)
  13. Allspice – 2 tsp
  14. Carrots peeled and coarsely shredded – 1 pound


For the frosting]

  1. Softened cream cheese – 2 eight-ounce packets
  2. Pure vanilla extract – 1 tbsp
  3. Confectioner’s sugar – 2 cups


Simple Steps 🙂


  1. Preheat the oven to 325 degrees f
  2. Butter 2 nine-inch cake pans or line them with parchment paper (you can also just use one large cake tin, and bake just one cake, it doesn’t matter. If you are making one cake, in step 10. pour your batter into one tin, and skip step 17.)
  3. Here’s a small cooking tip for you. You don’t have to actually toast the pecans or walnuts. Instead, Put them on a microwaveable plate with some olive oil and microwave them for about a minute, or until done. Keep taking them out of the microwave around every 15 seconds. When they are done, cool them and chop them.
  4. In a not very large bowl, whisk together the flour, baking powder, baking soda, allspice, cinnamon, and salt.
  5. In a not very large bowl, whisk the oil, buttermilk, and vanilla together.
  6. In a large bowl, using an electric mixer, beat the eggs and the sugar together at high speed until pale (about 5 minutes)
  7. Beat in the liquid ingredients until completely combined
  8. Beat in the dry ingredients until just combined
  9. Stir in carrots and pecans20170416_195353
  10. Pour the batter into the cake tins, dividing it equally amongst the two pans.
  11. Bake the cakes/cake for 55 minutes to one hour. Check for doneness at 50 minutes itself.
  12. Let the cake/cakes cool for 30 minutes on a rack , then unmold and let it cool completely.



  1. In a large bowl, using an electric mixer, beat the butter and cream cheese at low speed until light (about 5 minutes)
  2. Beat in vanilla and confectioner’s sugar
  3. Beat at low speed until combined
  4. Ice one cake with frosting                                                                                                                            20170416_221733
  5. Invert the second cake onto the first, and ice the top and sides.
  6. Chill in the refrigerator for an hour
  7. Drool!!
  8. Slice and serve


Hope you loved the cake and the short ribs! See you soon with more delicious recipes and ingenious cooking methods!


Snack On That


2 Comments Add yours

  1. Sanjana says:

    Hey Snack On That, I thoroughly enjoyed the carrot cake you baked and shared with me! It was delicious and although I wanted to gobble it all up at once, I saved it for several days after so I could eat a little every day. 🙂

    I’m loving your blog! Keep going ❤


    1. snowymouse says:

      Hey Sanjana, thank you so much! Glad you liked the cake! Keep reading my blog and sharing your comments! :-*


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