I hardly ever eat red meat anymore, but when it comes to special occasions and the tastes of my guests – and it’s watch-the-Oscars night at my house – I serve beef. This year the menu will feature beef short ribs. I’ll be using Ina Garten’s recipe, which is as bullet-proof as it gets and not only can be made the day before but is more flavorful when cooked ahead. I don’t use the whole bottle of wine as she does in the video, nor do I pour in as much broth, and I add more carrots plus my secret ingredient: cremini mushrooms. The result is delicious with the meat falling off the bone and the sauce perfectly suited to the mashed potatoes accompaniment. There will also be a Caesar salad without the eggs and anchovies (sounds sacrilegious, I know, but that’s how I roll when it comes to Caesar dressing), garlic bread and a chocolate something for dessert (one of our friends is bringing it). To start I’ll pull together some appetizers: hummus, guacamole, olives, cheeses or a combo of all. I always make sure to have enough for everybody and often overdo it. But hey, that way there are leftovers. :)