Happy Valentine’s Day! Today is the perfect opportunity to treat your loved ones and show them just how much you appreciate them. However, dining out on this day can sometimes hit your wallet hard, as restaurants often hike their prices or offer set menus exclusively for February 14th. That’s why we’ve put together a list of our favourite fancy meals you can easily prepare at home. Enjoy a romantic, delicious dinner in without breaking the bank!
First up, we have delicious slow-cooked Braised Beef Short Ribs:
Serves: 2
Prep Time: 30 minutes
Cook Time: 2.5 – 3 hours
Ingredients
2 large bone-in beef short ribs
Salt and freshly ground black pepper
1 tbsp olive oil
½ onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 tbsp tomato paste
240ml dry red wine
360ml beef stock
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
½ tbsp balsamic vinegar
½ tbsp unsalted butter
For Serving
Creamy mashed potatoes
Sautéed greens (spinach, kale, or green beans)
Instructions
Pat the short ribs dry and season generously with salt and black pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned (about 3-4 minutes per side). Remove and set aside.
In the same pot, add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes.
Add the garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Simmer for 5 minutes.
Return the short ribs to the pot. Add the beef stock, thyme, rosemary, and bay leaf.
Bring to a gentle simmer, then cover and transfer to a 150°C oven.
Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
Remove the short ribs and strain the cooking liquid, discarding the solids.
Simmer the liquid on the stovetop over medium heat until slightly thickened.
Stir in balsamic vinegar and finish with butter for a rich sauce.
Serve the short ribs over mashed potatoes, drizzled with the red wine reduction.
Garnish with fresh herbs.
This succulent dish is the perfect way to kick off your Valentines celebrations.
Or if you or your partner are vegetarian, why not try this delicious Rigatoni with Roasted Tomato, Burrata & Brown Butter Balsamic Reduction.
Ingredients (Serves 2)
200g rigatoni
1 large burrata
300g cherry tomatoes, halved
3 tbsp olive oil
3 tbsp unsalted butter
2 tbsp balsamic vinegar
2 cloves garlic, thinly sliced
1/2 tsp chili flakes (optional)
1/2 tsp honey
1/4 cup toasted pine nuts
1/4 cup fresh basil leaves, torn
1/4 cup grated Vegetarian Parmesan
Salt & black pepper to taste
Instructions
Preheat the oven to 200°C
Toss the cherry tomatoes with olive oil, salt, and black pepper on a baking sheet.
Roast for 20-25 minutes until caramelized and slightly blistered.
Boil salted water and cook the rigatoni 1-2 minutes less than al dente
Reserve ½ cup of pasta water, then drain.
In a large pan, melt the butter over medium heat. Stir continuously until it turns golden brown and nutty.
Add the garlic and chili flakes, sautéing for 30 seconds.
Pour in the balsamic vinegar and honey, letting it simmer for 1-2 minutes until slightly thickened.
Toss the drained rigatoni and roasted tomatoes into the pan.
Add a splash of reserved pasta water and stir well to coat everything in the sauce.
Mix in the grated Parmesan and half the basil leaves.
Divide the pasta onto plates.
Tear the burrata in half and place a piece on each serving.
Sprinkle with pine nuts, extra basil, and black pepper.
Drizzle with extra virgin olive oil to finish.
This delicious twist on a classic rigatoni is the perfect way to celebrate your loved one.
Or, if your loved one is a big seafood fan, how about this delicious Pan-seared Garlic Butter Lobster and Lemon Risotto.
Ingredients (Serves 2)
For the Lobster:
2 lobster tails, split in half lengthwise
3 tbsp butter
2 cloves garlic, minced
1 tbsp olive oil
½ tsp paprika
Salt & black pepper to taste
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
For the Lemon Risotto:
1 cup arborio rice
720ml chicken or vegetable stock, warmed
120ml dry white wine
2 tbsp butter
1 small shallot, finely chopped
1 clove garlic, minced
½ cup Parmesan cheese, grated
Zest of 1 lemon
1 tbsp lemon juice
Salt & black pepper to taste
Instructions
In a large pan, melt 1 tbsp butter over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and cook for another 30 seconds.
Stir in the arborio rice and toast for 1-2 minutes until slightly translucent.
Pour in the white wine, stirring until mostly absorbed.
Add the warm stock one ladle at a time, stirring frequently and waiting for it to absorb before adding more. Repeat for around 20 minutes.
Stir in the Parmesan, lemon zest, lemon juice, and remaining butter. Season with salt & black pepper to taste.
Heat olive oil in another pan over medium-high heat.
Season the lobster tails with salt, pepper, and paprika. Place them flesh-side down in the pan and cook for 2 minutes.
Flip the lobster, add butter and garlic, and cover the meat with the melted butter using a spoon. Cook for another 2-3 minutes, until opaque.
Squeeze in lemon juice and sprinkle with fresh parsley.
Place the risotto in a flat bowl before topping with the lobster and any leftover garlic butter from your pan.
Enjoy your delicious and fresh Lobster Risotto!
To elevate your dine at home experience, why not pair your delicious meals with the perfect wine? A rich, full-bodied Cabarnet Sauvignon compliments the flavours of the braised beef and balances its richness. For the Lobster Risotto, a buttery California Chardonnay pairs well with the garlic butter and creamy texture, or a sparkling wine adds a refreshing contrast with its crisp bubbles. Lastly, a Pinot Noir is perfect with the rigatoni, complimenting the creaminess of the burrata.
This Valentine’s Day don’t let restaurant price hikes keep you from celebrating. With these restaurant-worthy recipes, you can enjoy a romantic meal in the comfort of your own home whilst spending quality time with your loved one. Happy Valentine’s Day from Inspire Catering!