SATURDAY: Netflix Watch Party (UNCORKED), Braised Short Ribs and Gentleman’s Agreement

We had so much fun with our last Netflix Watch Party (School Daze) we know this next one will be even more fun! Our Netflix Watch Parties serve as fundraisers to benefit the Henrico Educational Foundation (henricogives.org). The Henrico Education Foundation (HEF) is a non-profit foundation that provides grants and resources to Henrico County Public School students and teachers to fill the gap between taxpayer funding and what is required to produce innovation and achievement in our schools and communities. This Foundation is specifically targeting aid to families affected by Covid-19 (Coronavirus).


To raise funds and to have a little fun in the process we are hosting a Netflix Watch Party for the next three Saturdays. We are so excited to watch the Netflix original “Uncorked”.

Uncorked is a 2020 release centered around the main character Elijah who struggles to balance his dream of becoming a master sommelier with his father’s expectations that he carry on the family’s Memphis BBQ joint.


Similar to last week we have a wonderful suggestion for food and an adult beverage to accompany the movie. Why not make this delicious RED WINE BRAISED SHORT RIB entree and class it up with a glass of refreshing GENTLEMAN’S AGREEMENT! Both recipes are below.

We can’t wait to watch the movie on SATURDAY and hope you will join in. If you haven’t paid for your ticket, you can still donate by following these instructions:
1. Participants donate $5/per watch party they want to attend using CashApp ($blackmenread) or Paypal (paypal.me/blackmenread).
2. Please put your email and the movie you want to attend in the note.
3. Prior to the party we will send you the URL to join the party!!

Note: Participants must have access to a Netflix account. The Netflix Party app works through the Google Chrome browser on a desktop or laptop only.



6 cups beef stock or 1 beef bouillon cube
8 beef short ribs, washed thoroughly and trimmed of fat
2 strips of bacon (chopped)
Kosher or sea salt
Ground black pepper
Goya Adobo All-Purpose Seasoning (optional)
Garlic Powder
Onion Powder
Herbs de Provence herb blend
Crushed red pepper flakes
1 ½ cup of flour
1/4 cup olive oil
1 cup chopped onion (1 large onion)
1 cup large-diced celery (2 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
Worcestershire Sauce
2 cups dry red wine (ex. Cabernet Sauvignon)
1 cup canned diced tomatoes (not strained)
Fresh thyme sprigs
Bay leaves


  1. Preheat the oven to 350 degrees F. Make sure the ribs are dry (removed of excess water) and sprinkle with dry seasonings. Coat ribs with the flour.
  2. Meanwhile, heat the olive oil in a large Dutch oven* or heavy bottomed saucepan and brown bacon. Keep bacon drippings in pan and transfer bacon to plate.
  3. *If Dutch oven isn’t available, ribs can be cooked in heavy-bottomed saucepan and then transferred into oven-safe pan (cover with lid or foil) for baking.
  4. Sear ribs on each side for three minutes each. DO NOT overcrowd pan or ribs will steam instead of sear. Transfer ribs to plate once browned.
  5. Add the onion, celery, and carrots and cook over medium-low heat for 10 minutes, stirring occasionally. Add the garlic and thyme and cook for an additional 2 minutes. Add the bay leaves, wine, and stock and bring to a boil, cooking over high heat until the liquid is reduced by half, about 10 minutes. Add salt, pepper, garlic, and onion powder. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  6. Add the roasted ribs and cooked bacon back to the Dutch oven. Add several dashes of Worcestershire sauce and bring to a simmer over high heat. Cover the Dutch oven and bake for 2-3 hours or until the meat is tender.
  7. In the last 30 minutes of cooking, remove Dutch oven from oven and adjust the taste with seasonings. If a thicker sauce is preferred, mix a tablespoon of remaining flour with 2-3 tablespoons of water until lumps are removed and stir into stock. Carefully place back into oven (without lid) to thicken.
  8. Serve with the mashed potatoes, recipe below.



6-8 russet potatoes (washed, peeled, and cubed)
1 ½-2 cups of half and half or 1 can evaporated milk
½ – 1 stick butter
Fresh rosemary sprigs
1 clove of garlic
Kosher or sea salt
Ground black pepper


  1. Wash, peel and dice potatoes, making sure all are the same size so that they cook evenly. Place in a large saucepan, add the 1 clove of garlic, salt, and rosemary and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
  2. Once done, strain potatoes in a colander, remove rosemary (optional) and add pan back to stove. Heat the butter until melted and then add only half of the half-and-half or evaporated milk, potatoes and black pepper. Mash potatoes and cooked garlic clove really well, and adjust for seasonings. If potatoes are too thick, add remaining milk if necessary. Enjoy!



  • 1.5 oz whiskey
  • 0.5 oz orange liqueur
  • 0.5 oz dry vermouth
  • Ice

Shake ingredients with ice and strain into chilled glass. Garnish with lemon or orange peel.

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