What Gourmet Meals can be Prepped in Advance?

Whether you’re hosting guests or just bracing for a busy week of meals, it’s always a good idea to have a few recipes that can be made ahead of time. From gyoza and lasagna to chili and casseroles, here are some tasty make-ahead dishes that are sure to satisfy any crowd.

Short Rib Chili

This rich and hearty short rib chili is packed with flavor, thanks to three types of peppers that add heat, while red wine and tomatoes balance the richness of the tender beef.

Active Time: 50 mins
Total Time: 3 hrs 15 mins
Yield: 6 to 8 servings

Short ribs are often served whole, but for a more luxurious chili, you can pull the meat off the bones and dice it up.

Notes from the Food & Wine Test Kitchen:
When serving chili, the toppings can be just as important as the chili itself, adding flavor and texture. This short rib chili is delicious on its own, but it’s even better with homemade pickled red onions, crumbled queso fresco, and fresh cilantro leaves.

Make Ahead:
You can make the chili and pickled red onion up to three days in advance and store them in airtight containers in the fridge.

Suggested Pairing:
Try a light, earthy red like Domaine Rolet Arbois Poulsard.

Ingredients

For the Chili:

• 2 tablespoons canola oil
• 3 1/2 pounds boneless beef short ribs, trimmed and cut into 1-inch cubes
• 5 teaspoons kosher salt, divided, plus more to taste
• 2 1/2 teaspoons black pepper, divided, plus more to taste
• 1 medium red onion, finely chopped (about 2 1/4 cups)
• 2 jalapeño chiles, stemmed, seeded, and finely chopped (about 1/2 cup)
• 10 garlic cloves, finely chopped
• 1/2 cup tomato paste
• 1/4 cup ancho chile powder
• 1 to 2 chipotle chiles in adobo sauce, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 cups dry red wine
• 1 (28-ounce) can crushed tomatoes
• 3 cups lower-sodium chicken broth

For the Pickled Red Onion:

• 1 small red onion, thinly sliced lengthwise (about 2 1/2 cups)
• 1 cup distilled white vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt

For Serving:

• Crumbled queso fresco
• Fresh cilantro leaves

Directions

Make the Chili:

1. Heat oil in a large Dutch oven over medium-high heat. In a large bowl, toss together beef, 4 teaspoons of salt, and 2 teaspoons of black pepper.
2. Working in batches, add the beef to the hot oil and cook, turning occasionally, until browned on all sides (8-10 minutes per batch). Transfer the beef to a medium bowl using a slotted spoon.
3. In the same Dutch oven, add onion, jalapeños, garlic, remaining salt, and remaining black pepper. Cook over medium heat, stirring occasionally, until the onion is softened and lightly browned (about 8 minutes).
4. Stir in tomato paste, chile powder, chipotles, oregano, cumin, and coriander. Cook for 1-2 minutes until the mixture is fragrant and the vegetables are evenly coated.
5. Add the wine and scrape up any browned bits from the bottom of the pot. Cook for another 2 minutes until the liquid reduces slightly.
6. Add crushed tomatoes and broth. Bring to a simmer over medium-high heat. Stir in the beef and any juices.
7. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally. Uncover during the last 30 minutes of cooking. Season with extra salt and pepper to taste.

Make the Pickled Red Onion:

1. While the chili is cooking, place the sliced onion in a heatproof bowl.
2. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Pour the hot vinegar mixture over the onions, pressing them down with a spoon to keep them submerged. Let them sit at room temperature for 10 minutes.
4. Cover and chill for at least 1 hour or up to 3 days.

Serve:
Serve the chili topped with crumbled queso fresco, cilantro, and drained pickled red onions. Enjoy!

Kale-Artichoke Stuffed Shells

These stuffed pasta shells are made extra creamy with cannellini beans, while Calabrian chiles add a gentle heat and fennel seeds bring a sweet, earthy touch to the marinara sauce. It’s a good idea to cook a few extra pasta shells just in case some tear during boiling.

Active Time: 40 mins
Total Time: 1 hr 5 mins
Yield: 4 servings

Ingredients:

• 3 quarts + 1/4 cup water, divided
• 3 tablespoons kosher salt, plus more to taste
• 16 uncooked jumbo pasta shells (about 6 ounces), plus a few extra if needed
• 1 1/2 cups jarred marinara sauce (like Rao’s)
• 2 teaspoons finely chopped jarred Calabrian chiles (about 3 chiles), or more to taste
• 1 teaspoon fennel seeds
• Cooking spray
• 1/4 cup olive oil, divided
• 4 garlic cloves, finely chopped
• 2 medium bunches lacinato kale, stemmed and chopped (about 6 cups)
• 1 (12-ounce) jar marinated quartered artichoke hearts, drained and chopped
• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 1 (5.2-ounce) container garlic-and-herb spreadable cheese (such as Boursin)
• 4 ounces provolone cheese, shredded (about 1 cup)

Directions:

1. Preheat the oven to 375°F. Bring 3 quarts of water to a boil in a large saucepan over medium-high heat. Add 3 tablespoons salt and bring the water back to a boil. Add the pasta shells and cook, stirring occasionally, until they’re al dente (about 8 minutes). Drain and rinse with cold water. Set the shells aside.
2. Make the sauce: In a medium bowl, stir together the marinara sauce, Calabrian chiles, and fennel seeds. Taste and add more salt if needed. Spray a 13×9-inch baking dish with cooking spray, then spread the sauce evenly in the dish. Set aside.
3. Cook the kale: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add the kale, tossing to coat it in the oil. Drizzle the remaining 1/4 cup of water over the kale, cover, and cook until the kale is tender (about 5 minutes), stirring halfway through. Add the chopped artichokes and cook, uncovered, until warmed through (about 2 minutes). Remove from heat.
4. Make the filling: In a food processor, combine the cannellini beans, spreadable cheese, and remaining 2 tablespoons of olive oil. Process until smooth and creamy (about 45 seconds), stopping to scrape down the sides as needed. Stir the bean mixture into the kale and artichoke mixture until everything is well combined. Taste and add more salt if needed.
5. Assemble the shells: Stuff each cooked pasta shell with about 3 tablespoons of the bean mixture. Arrange the stuffed shells in the baking dish on top of the marinara sauce. Sprinkle evenly with shredded provolone cheese.
6. Bake: Place the dish in the oven and bake, uncovered, until the cheese is melted and the sauce is bubbly (about 20 minutes). Then, increase the oven temperature to high broil and broil for 1-3 minutes until the cheese begins to brown.
7. Serve hot and enjoy your creamy, flavorful stuffed shells!

Also Read: How do I Plan Gourmet Meals for the Week?

Garlic-Butter Rib Roast

This flavorful rib roast is perfect for a special occasion. The secret to its deliciousness? A homemade compound butter made with garlic, anchovies, herbs, and shallots.

Active Time: 20 mins
Total Time: 4 hrs 35 mins
Servings: 6 to 8

The recipe uses half of the garlicky compound butter to coat the roast before it goes in the oven, and the other half is rolled into a log, chilled, and sliced into medallions to serve on top of each slice of beef. Be sure to ask your local butcher for a rib roast with good marbling and a nice, even fat cap.

Tip: If you’re feeding a bigger crowd, you’re likely to have leftovers. Slice the meat thinly and use it to make tasty roast beef sandwiches or sliders!

Ingredients:

• 2 medium garlic heads (about 2 ounces each), peeled
• 1 large shallot (about 3 tablespoons), roughly chopped
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh chives, plus more for serving
• 5 anchovy fillets (from 1 can, 2 ounces), drained
• 2 tablespoons kosher salt, divided
• 4 teaspoons freshly ground black pepper, divided, plus more for serving
• 2 cups (1 pound) unsalted butter, softened
• 1 (5-pound) boneless rib-eye roast, fat cap trimmed to 1/2 inch thick
• 4 to 6 cups beef broth
• 2 teaspoons cornstarch
• Flaky sea salt, for serving

Directions:

1. Make the compound butter:
   Place the garlic cloves in a food processor and process until it becomes almost a paste (about 2 minutes), stopping to scrape down the sides as needed. Add the shallot, rosemary, thyme, chives, anchovies, 1 tablespoon salt, and 2 teaspoons black pepper. Pulse 5 times to finely chop the shallot. Add the butter and process until well combined (about 1 minute). Transfer half of the butter mixture onto a sheet of parchment paper. Roll it up into a log and refrigerate for at least 1 hour or up to 3 days. Let the remaining butter sit at room temperature for up to 4 hours, or cover and refrigerate it for up to 3 days—just remember to let it come to room temperature before continuing.
2. Prepare the roast:
   Season the rib-eye roast evenly with the remaining 1 tablespoon salt and 2 teaspoons pepper. Using a spatula, spread the room-temperature butter mixture evenly over the roast. Place the roast in a roasting pan with a rack and pour 4 cups of beef broth into the pan. Let the roast sit at room temperature for 1 hour.
3. Roast the beef:
   Preheat the oven to 450°F. Roast the rib-eye for 15 to 20 minutes until lightly browned. Without opening the oven door, lower the temperature to 325°F and continue roasting for 1 hour 40 minutes to 2 hours, or until a thermometer inserted into the thickest part of the roast reads 130°F. Check the liquid level in the roasting pan every so often, adding the remaining 2 cups of broth if needed to keep at least 1/4 inch of liquid in the pan. When the roast is done, transfer it to a cutting board and let it rest for 15 minutes.
4. Make the gravy:
   Strain the juices from the roasting pan into a medium saucepan. Discard any solids. Bring the juices to a simmer over low heat, skimming off any fat that rises to the top. In a small bowl, whisk together the cornstarch and 3 tablespoons of the simmering beef juices until smooth. Add the cornstarch mixture to the saucepan and whisk constantly until the sauce thickens and coats the back of a spoon (about 5 minutes). Remove from heat and cover to keep warm.
5. Serve:
   Slice the rib-eye roast against the grain into 1 to 1 1/2-inch-thick slices. Arrange the slices on plates and top each with a spoonful of gravy, a slice of the chilled compound butter, a sprinkle of fresh chives, flaky sea salt, and a few grinds of black pepper. Serve hot and enjoy!