You Know What They Say

And we’ll get to that in a minutes. When putting the final touches on our week’s Meal Menu Plan recently, I noticed that I had scheduled Short Ribs at the beginning of the week, with Country Pork Ribs later that same week. I asked Hubby which he would prefer, since I don’t like to cook similar dishes in the same week. Just as I try to avoid two days in a row of chicken or beef. Variety is important.

Hubby thought about it for a moment, then said we should keep them both just as planned. After all, Short Ribs are beef and Country Ribs are pork. Different animals completely, with vastly different cooking techniques. One is braised, the other barbecued. He was right. Besides, we were both looking forward to the short ribs and the country ribs. Why be disappointed? And best of all, this delicious Rib Supper would be perfect to share today.

Today is the 3rd Sunday in September. It’s National Apple Dumpling Day, Monte Cristo Day and as the 3rd Sunday, it’s also Wife Appreciation Day. Whenever I think of Wife Appreciation Day, I think of two things, both from scripture. The first is Ephesians 5:22-24. Often we hear that as proof that Christian woman are submissive and that the Christian faith somehow degrades women. Nothing could be further from the truth.

Wives, submit yourselves to your own husbands as you do to the Lord. For the husband is the head of the wife as Christ is the head of the church, His body, of which He is the Savior. Now as the church submits to Christ, so also wives should submit to their husbands in everything.

Wow – that does sound bad, doesn’t it? So few bother to read beyond that. But there is more. Ephesians 5:25 says Husbands, love your wives, just as Christ loved the church and gave Himself up for her. If that isn’t enough, read on Ephesians 5:28-29

In this same way, husbands ought to love their wives as their own bodies. He who loves his wife loves himself. After all, no one ever hated their own body, but they feed and care for their body, just as Christ does the church.

Is it so terrible to submit to a man who loves you above all? It’s really about mutual respect. And that is what marriage is all about. Ephesians 5:33 is most clear: Each one of you also must love his wife as he loves himself, and the wife must respect her husband. It’s a two-way street, not a declaration of ownership. Scripture doesn’t say should but must. There is no room for negotiation.

A good man does not need a National Day to appreciate his wife. Just as a dutiful wife does not need be told to find joy in caring for her husband. My way of expressing love is through cooking. Hubby still insists on sending me flowers on special days. I’d must rather get a hug and hear the words “You’re amazing!”

Braised Short Ribs in Red Wine over Whipped Potatoes
Braised Short Ribs
1/2 White Onion
2 Carrots
3 Celery Ribs
4 Garlic Cloves
3 lbs Beef Short Ribs
2 tablespoons Olive Oil
Salt to taste
Black Pepper to taste
2-1/2 cups Cabernet or other Dry Red Wine
4 sprigs Rosemary
2 cups Chicken Stock

Place a casserole dish in the oven. Heat oven to 300-degrees

Cut onion in half from root to tip. Reserve half for another purpose, peel remaining half. Chop onions, set aside. Peel carrots, trim ends . Chop carrots and set aside. Trim celery, dice and set aside. Peel garlic, quarter each clove and set aside.

In a large skillet, heat the oil until just smoking. While the oil heats, season ribs with salt and pepper. Sear ribs tom and bottom until brown and beautiful. Transfer to a plate.

To the now empty skillet, add onions, carrots, celery and garlic. Lower heat to medium-low, cook vegetables until soft, about 15 minutes. Add wine and rosemary springs. Bring to just a boiling point. Remove from heat, remove rosemary.

Carefully remove warmed casserole dish from the oven. Place ribs in the dish, pour wine-vegetable mixture over the ribs. Drape Rosemary springs over the ribs. Add a cup of chicken stock. Cover casserole dish tightly with foil. Place in the oven and let braise undisturbed for 90 minutes. Remove from oven, turn ribs over, add remaining cup of chicken stock. Continue to braise, covered, for 30 minutes longer.

Check ribs after 2 hours of covered braising. Once tender, remove covering and let simmer for an additional 20 minutes.

Remove casserole dish from the oven. Plate ribs, cover with foil to keep warm. Strain cooking liquid into a skillet. Over medium-high heat reduce wine sauce by half. Keep warm for serving.

During the last 20 minutes of cooking time, make the Whipped Potatoes.

Whipped Potatoes
8 medium Russet Potatoes
1/2 cup Milk
1/2 cup Butter, divided
Salt to taste
Black Pepper to taste

Peel and cut potatoes. Place potatoes in a large pot with enough water to just cover the potatoes by about an inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 20 minutes.

Meanwhile, heat milk and 4 tablespoons of butter in a pan over medium-low heat. Season milk mixture with salt and pepper.

Drain potatoes, return to cooking pot and dry potatoes over low heat. Using a stand mixer fitted with a whisk, whip half of the potatoes into small pieces over low-speed for about 2 minutes. Add half of the warm milk. Whip until smooth, transfer to a warm serving bowl. Whip remaining half of the potatoes with remaining milk. Add to the serving bowl. Add remaining 4 tablespoons of butter. Fold potatoes with butter until fully incorporated.

To serve, plate potatoes. Top with one or two short ribs. Drizzle with wine-sauce. Serve and enjoy. This is great with sautéed Squash kissed with dill.

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 The Lord is kind and merciful, slow to anger, and rich in compassion