SHORT RIBS

short ribs 2

short ribs 2

short ribs 1

short ribs 1

short ribs

short ribs

3 1/2 to 4 lbs beef short ribs

1 cup flour
2 tablespoons canola oil
salt and pepper

1 14ounce can of beef broth
2 onions, peeled and halved
6 to 8 carrots, peeled and cut into halfs/thirds
2 celery stalks, cut into thirds
thyme
oregano
salt and pepper

4 garlic cloves, minced
olive oil
1 6 ounce can tomato paste
1 cup red wine

1. In a large pot over a low flame, add canola oil, about 2 tablespoons, just enough to coat the bottom of the pot. In a bowl, add flour with salt and pepper and stir to sift together. Dredge the short ribs through the flour till coated completely. Raise the flame the pot from low to medium. Place the flour coated short ribs into the pot. Cook the ribs quickly, to sear all four sides brown.
2. Add can beef broth to pot and then fill can three times with water and pour into the port. Add onions, carrots, celery, thyme, oregano, salt and pepper. Stir and bring to a boil. Once boiling, lower to a simmer and cook for one hour. Turn off stove. Let sit.
3. Meanwhile, in a dutch oven pot, add olive oil, about 1 1/2 tablespoons, and minced garlic to a medium flame. Cook until garlic is translucent. Add tomato paste and stir fo a few minutes. Add red wine to pot 1/2 cup at a time. Stir constitantly, to blend.
4. Oven to 375 degrees.
5. Scoop with a slotted spoon, ribs, and then all vegetables out of the pot to the dutch oven pot. Pour the seasoned beef broth mixture in the dutch oven pot just to cover the meat. Stir to blend the tomato paste and beef broth mixtures all together.
6. Cover the dutch oven and bake for one hour. Uncover the pot and if the sauce looks like it decreased, add some more beef broth and stir to blend it. Cover the dutch oven pot and cook for another hour. It should be down at that time. Remove the dutch oven to the top of the stove and remove the cover.
7. Serve immediately. Serves 4 to 6. Options – serve with mashed potatoes on the side or over egg noodles.
6. ENJOY – Short on ribs, Long on flavor!

Nothing speaks of friendship like a get together with old friends at a good restaurant.  Some years ago, several of us from work met at a restaurant, Roasted Peppers, for dinner.  I wasn’t sure what I wanted to order when my friend, Donna, suggested the “really good” short ribs. Well, I trusted her tastebuds, and I got the payoff; these ribs were both tender and tasty! I was happy Donna convinced me to get them.  Ever since that night, short ribs has become my meal of choice whenever I go to Roasted Peppers because they are that good. 

When I enjoy a meal in a restaurant, I take on the challenge to recreate the dish at home.  It will just nag at me till I make it. Sometimes I win and sometimes I lose.  And then sometimes, I create a new recipe much to my delight – and others who are willing to taste what has emerged from the deep recesses of the cookbook section of my brain.

There is a method to my madness.  The process I use to create new recipes begins by exploring the many different recipes from my various cookbooks.  From there, I determine how I want to prepare a new dish as I consider what additional ingredient(s) might enhance the flavor.  It’s almost like a science experiment.   This short rib recipe was a success. Trust me, I’ve tried several variations on this theme, and this particular recipe rose above the rest.   

If you don’t want to cook short ribs at home, then visit Roasted Peppers, and try their version of short ribs.  You will be happy you did!

Roasted Peppers

320 Mamaroneck Avenue

Mamaroneck, NY  10543

(914) 341-1140  

 

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Homemade Brown Gravy

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Since the HOLIDAYS are just around the corner, I thought I wouold share with you, how to make homemade gravy just like MOM!

any pan meat juices
1 cup milk
2 tablespoons cornstarch
1 to 2 cups potato water
1 packet beef (or chicken for chicken or turnkey gravy) bouillon
1 to 2 teaspoons Gravy Master
salt and pepper

1. Prepare your meat (roast beef or any other meat such as pork, lamb or chicken) by roasting in oven.
2. Remove roast beef to a separate dish. Let it sit before slicing.
3. In a large cup, add 2 tablespoons of cornstarch and milk. Mix until cornstarch is blended into milk. Place on the side.
4. Have all ingreadients ready next to the pan on the stove to use quickly.
5. Place the roasting pan with meat juices on a burner on the stove, centered. On a medium flame, heat juices. Slowly, pour cornstarch milk mixture
into pan. Stir constantly with one hand and hold onto the pan with the other hand using potholder.
6. The cornstarch mixture will get thick quickly. Lower the flame and slowly pour 1 cup of the potato water into the pan. Keep stirring.
Add the beef bouillon, Gravy Master along with salt and pepper. Continue stirring over a medium flame.
7. As the gravy thickens, keep it thick or add another 1/ 2 cup of potato water to thin it out, depending on how thick you prefer your gravy to be.
(Sometimes I use one cup of potato water for a thick gravy, sometimes 2 cups to get more gravy, but it will be thinner.
8. Taste your gravy. If needed, add a bit more salt and pepper. Depending on how much potato water you use, you can get 1 1/2 to 3 cups
of gravy. With a small strainer over a glass measuring cup, pour the gravy from the pan, through the strainer. Stirring it in the strainer to get
the lumps out. Serve immediately in a gravy boat.
9. Enjoy – Homemade gravy is the ulitmate topping on your homemade mashed potatoes!

Dear Aunt Martha,

Thank you for teaching me how to make gravy.

For as long as I can remember, you were there at every holiday dinner making the gravy; you were the master! Only a chosen few understood the secret to preparing a really good gravy, and you had it down to a science.

Two weeks after my wedding day, at age 19, you’ll remember that I hosted my first Thanksgiving dinner. Gravy always seemed like such a difficult thing to do when I was a young bride, but luckily for me, you were there……my secret weapon. It turned out to be a success, thanks to you, and I felt confident about all the dishes I prepared that day. For years after that, you continued to be our family’s gravy mistress. When I finally asked you to reveal that gravy recipe you stored in your mental file cabinet, you did so without hesitation. Well, Aunt Martha, not a holiday goes by that I don’t think of you standing by the stove in my kitchen, just stirring the gravy. Love, Mariann

I picked up a few hints from watching other cooks prepare their gravies over the years. Even though I love my Aunt’s version, I am still open to experimenting, as I do with many recipes.

I hope you enjoy this gravy as much as I have and that you have an “Aunt Martha”, or someone very much like her, in your life!