It’s been a while since I posted a new recipe. Embarrassingly it has been almost 8 months. Parts of me feel like you can’t come back from that. Ultimately, I know that is that tiny devil on my shoulder trying to keep me from doing something that brings me joy and fulfillment. Yes, you read that correctly, this little space in the universe makes me happy. Cooking, sharing what I have learned about cooking and helping to inspire people to get in the kitchen is what brings me joy.
You might ask, if this brings me so much happiness what has taken me so long to come back. I am still trying to figure that out. Don’t get me wrong we have had a lot of life happen recently. Bought a house, remodeled said house, took a couple of trips, Isaac started first grade, and I just finished Budget Coach training at my church. Not saying all that to make excuses, but I do recognize sometimes life events can cause us to get out of wack. Once what was very important, becomes just a glimmer in the background to other things that scream importance. I am now realizing that it is an ongoing battle to keep the things that we feel connected to and make us feel like we a more than just a wife, husband, mother, father, employee, whatever the world sees you as.
With all that being said, I know this is not going to be straight line back to doing more of what I love. It will be more like a zig zag, falling off the wagon and getting back on. I am not going to require perfection of myself, but I am going to require that I keep showing up, keep being intentional and in the words of Elizabeth Gilbert “learn how to become a deeply disciplined half-ass.” So I implore you, go do that thing that makes you smile and feel your whole self.
Now for the recipe, I think the title speaks for itself. Short ribs are super cozy and put me in total comfort mode and are perfect for this weather. Serve with whatever velvety carb you love, polenta, mashed potatoes, even egg noodles would be wonderful here.
- 4 pounds bone in beef short ribs, cut crosswise into 2-inch pieces
- ¾ tbsp kosher salt, plus more for seasoning
- 1 heaping tbsp freshly coarse ground black pepper, plus more for seasoning
- 2 tbsp, grapeseed or vegetable oil
- 2 medium onions, sliced
- 2 heaping tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 cloves garlic, whole and peeled
- 1 quart beef stock
- Preheat oven to 350°.
- Pat short ribs dry. Season with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
- Reduce heat to medium and add onions. Saute for 5 minutes until brown, stirring often. Add tomato paste; cook, stirring constantly, until deep red, 2-3 minutes. Stir in wine, then add short ribs with any residual juices on the plate.
- Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 10-15 minutes. Add rosemary, garlic and stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender about 2–2.5 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and throw away. Add sauce back to pot and simmer on medium for 10 minutes to reduce, season to taste with salt and pepper. Serve short ribs with preferred starch and spoon sauce and onions on top.