Since the early 1900s, American's proclaimed corned beef and cabbage to be their favorite Irish dish, even though it really never have graced dinner tables in Ireland. Since then, Americans has embraced it as the meal of choice for St. Patrick's Day, March 17. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn'. Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast. 
Short Ribs
The holidays are a time for sharing and I’m picking one of my most requested recipes from my TV series for you and your family. This is a warming, one-pot-dish which is so full of flavor. The key to this fall off the bone, melt in your mouth beef dish is slow, and low cooking. The delicious aroma it creates in the kitchen is an added bonus. Enjoy.
Short Ribs of Beef with Orange Ginger Sauce
Makes four servings
As seen on George Hirsch Living it UP! TV series | www.chefgeorgehirsch.com
4 pounds Beef short ribs, bone in
1/4 cup flour, for coating beef short ribs
2 Tablespoons olive oil
4 cloves garlic, sliced thin
1 Tablespoon fresh ginger, peeled and chopped
1 leek, whites only cut into one inch pieces
2 teaspoons sesame oil 2 teaspoons sherry
2 teaspoons soy sauce juice of one orange
1 1/2 cups beef broth
Coat beef ribs with flour, shaking off any excess.
Pre heat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side.
Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone.
When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken.
Serve with steamed rice or creamy mashed potatoes.
Comfort One Pot Dish
When the first frost is about to stake a claim on the season, it's time to prepare warming, comfort food. Chicken Pot Pie is the first one-pot-dish that comes to mind. It's probably the single most popular main entrée available at your grocer’s frozen food aisle.
Many restaurants will also feature it on their menu this time of year, and one restaurant that comes to mind that does Chicken Pot Pie real well is the Publick House in Sturbridge Massachusetts. It may be the roaring fire and New England colonial ambiance-thing they have going on, especially in Fall, that made that pie taste so good. The wine also assisted. My dear friends Shari Alexander and John Bills took us there when we were taping my TV show in MA. BTW- if visiting the Sturbridge area in Massachusetts, a wonderful place to lay your head for a night or two is The Red Maple Inn in Spencer, Mass., it's in good proximity to autumnal activities like antiquing. Ask about Dinner & A Movie, and Shari's fabulous breakfasts and afternoon tea.
But, if you can’t make it to Sturbridge, there’s nothing easier than preparing Chicken Pot Pies from scratch with a 1,2,3 pie dough, or make it semi-scratch by using pre-bought pastry. Other options include; puff pastry, biscuit dough, brioche, or top noodles Dutch-style as you'll find in Lancaster PA.