The cool weather days at the cabin made for a deliciously decadent comfort food recipe. I found some short ribs at the local grocer for a virtual steal and grabbed them up, just in case the opportunity arose for some soulful and hearty mealtime. If the chance would not have presented itself, they simply would have been frozen and transported back home to our freezer there. The temperatures at the lake plummeted around Tuesday, bringing cold, overcast and pain filled days, as my RA would not be still and all my rebuilt parts reminded me that it was only around 50*F out, even cooler in the wake of dawn. So much so, that my hands felt like ice and were prickly when I came inside from having coffee on the deck. Not really what I had mind for summer vacation initially, but every day is a good on vacation, right? I had some fresh herbs on hand and some fire roasted tomatoes and wine, plus the usual aromatics like onion and garlic, so I went forth and created this recipe, full of warm flavors and depth, comforting and soothing to my stomach and bones.
The twins came over the next day, and I was able to share with them also, my brother in law too. This made an awesome impromptu elevated lunch and I felt like the 'Belle of the Ball', with no leg work other than a masterful reheat and thoughtful service. I hope you enjoy this recipe as much as my older sisters and I did. My tween and teen were somewhat passé on the whole deal, but they did try it and liked it well enough. This is 'grown folks food' I later went on to say, you guys wouldn't understand' and with a jovial laugh, I then proceeded to plan a more teen and tween friendly dish to accommodate the 'youngins', Bronwyn's Omurice.
Recipe:
3 lbs. beef short ribs, bone in
1 medium yellow onion, chopped
2 green onions, trimmed and sliced, green and white parts
3 cloves garlic, smashed
3 sprigs fresh thyme
1 sprig fresh rosemary
2 c. beef stock
1 cup full bodied red wine, I used a 2016 Malbec
1 15 oz. can diced fire roasted tomatoes with juices
1/4 c. fresh parsley, rough chopped plus more for garnish
2 tbs. butter, unsalted
1 tsp. Italian seasoning mixed with 2 tbs. ap flour
Olive oil for drizzling
AP flour
SPST (Salt and Pepper to Suit Taste)
In a heavy bottomed pan over medium high heat, drizzled with olive oil, a pat of the butter and the smashed garlic.
Brown short ribs that have been SPST.
Brown in batches, as not to crowd pan, add the second pat of butter for additional batches.
After final batches browned, toss in fresh herbs and onions.
Cook to for several minutes until fragrant.
Transfer to a medium sized heavy bottomed saucepan and add stock and wine.
Bring up to a boil, for about 3 minutes to burn off alcohol, then reduce heat to medium and add tomatoes .
Simmer , covered for about 4 to 5 hours or until ribs are tender and ready to fall off bone and liquid is reduced.
Make a slurry with 2 tbsp. flour and 1 tsp. Italian seasoning and remove pot from heat and stir in.
Put back onto heat and simmer for an additional 5 minutes or until slightly thickened.
Adjust seasonings as necessary.
Makes 6 to 8 servings.
Parmesan Cheddar Mash
3 lbs. russet potatoes, cooked
1/4 c. 2 % milk
1/2 c. grated Parmesan cheese
1/4 c. shredded Sharp Cheddar
2 tbs. butter, unsalted
Olive oil for drizzling
SPST
Mash hot potatoes in a medium bowl, add milk, butter and cheeses. Blend into rusticly smooth mash . Drizzle with olive oil and scallop the top for an interesting presentation.
Makes about 8 servings.
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