Short Ribs from a Short Chef

Good morning everyone! Welcome to the third glorious Saturday in May. We’ve got a lot going on both on the National Front and in our own crazy, hectic lives.

Today is Idaho Day, Walnut Day and as the 3rd Saturday in May, it’s Armed Forces Day. Hubby and I both feel strongly about thanking those in uniform. Often at the street fairs up and down the winding roads that connect our little country communities in our big, blue state you’ll see recruiting tents. All branches of the military as well as first responders are in full force at these meet and greets to get people excited about joining up. I find it amazing that young people still feel that call to serve when so often the “Woke Folks” have no appreciation. Really? Don’t you get it – because of these brave souls willing to make the ultimate sacrifice you get to say whatever you want. I get protesting. I really do. I was arrested more than once for my participation in protests against the war in Viet Nam. That said, I respected those who wore the uniform and served. It’s war that is often morally wrong. There were times during the anti-war protests that things got ugly – violence, property damage and so on. When that would happen, I picked up my Peace Signs and went home. Anytime you need to resort to violence and destruction to get your point across, you have seriously lost your way. That’s my political rant for the day.

---

Have I mentioned that I am short? No, I am shorter than short. I can walk around the kitchen leaving cabinet doors open because I walk under them. Hubby is a foot and a half taller than me. My leaving cabinets open drives him nuts because our kitchen becomes an obstacle course. Another advantage to being short is that I can put things away in the lower cabinets simply by bending over. For Hubby it means getting down on his knees. As much as being short has its advantages; there are some real draw backs as well. I can’t reach the “top shelf” items in the grocery store. And when cooking there is the danger of sauces and grease splattering up and hitting me in the face.

As a short person I’ve never understood why bathroom counters and kitchen counters are at the height they are when they should be the opposite. Your bathroom counter height is lower than the kitchen counter height. If it were the other way, short people would feel much more at ease in the kitchen, and the bathroom sink would be in your face, where you want it anyway. Many, many moons ago, in another life we had a custom home built and I did just that, the kitchen was lower, the bath higher. I know, I’m off track again.

I loved the idea of playing around with the notion of Short Ribs made by a Short Cook. I love short ribs braised in wine and served over whipped potatoes. It looks classy. It tastes amazing, and there really isn’t a ton of work involved except at the very beginning. You just gotta be patient. Watch a RomCom on the Hallmark Channel or learn something on the Discovery Channel. Whatever – you’ve got time. Life is meant to be savored. It’s also meant to be shared. Gather those you love, give thanks to the Lord above for all He has done, and share a meal while you still can. Life, for all it’s beauty, is also fleeting. Nothing in this world lasts forever. So appreciate the little things. That’s where true joy can be found.

Oh, and one more quick thing before we get to cooking. It goes without saying that the quality of your meal depends upon the quality of the ingredients. We are very fortunate in that we live in Cattle Country. When preparing a special supper such as short ribs, we’ll first go to the Farmer’s Market. Our ribs are home-grown on a small family ranch not far up the road. Sure, they might be a bit more expensive than the ribs at the grocery store. But by buying from a local rancher we’ve accomplished two things – supported something we truly believe in and that’s the family ranch or family farm, and we know how the cattle was raised. As for the herbs, those came from our own garden. Life is good and God has blessed us in so many wonderful ways.

Herb-Wine Braised Beef Short Ribs over Whipped Potatoes
Beef Short Ribs
6 (5 oz) Beef Short Ribs
8 Garlic Cloves
1 tablespoon Kosher Salt
1 tablespoon Tomato Paste
2 tablespoons whole Black Peppercorns
Handful Sage Leaves
3 sprigs fresh Rosemary
Handful fresh Bay Leaves
2 cups Red Wine
3/4 cup Beef Stock

Remove excess fat and any silver layer from the back of the ribs. Set aside.

Peel and chop garlic. Add garlic with kosher of salt to a mortar and mash with pestle to create a paste-like garlic mixture. Add the tomato past, continue to mash with a twisting motion until blended. Grind peppercorns, add to the paste mixture. Rub ribs with garlic paste.

Transfer ribs to a deep skillet or Dutch Oven bone-side down. Tuck fresh sage, rosemary and bay leaves around and between the ribs. Carefully add wine, pouring slowly along the side of the pan to avoid washing over the meat.

Place Dutch Oven over high heat for a few minutes to quickly bring wine to a simmer. Reduce heat to low; cover and continue to simmer until the ribs are fork tender; about 3-1/2 hours. With tongs turn ribs evern 30 minutes or so for even braising.

Once tender, remove ribs from the pot to a bowl to catch any drippings. Strain liquid, discard herbs. Return drippings to the pot. Add about 3/4 cup of beef stock, and cook until liquid is reduced by about half and slightly thickened, about 10 minutes.

While the sauce thickens, gently remove bones from the ribs while retaining their shape. Once the sauce has thickened, return rib meat to the pot. Spoon sauce over the meat and continue to cook over low temperature until meat is heated through, about 5 minutes.

Buttery Whipped Potatoes for Serving
6 medium Russet Potatoes
1/3 cup Milk
3 tablespoons Butter
Salt to taste
Black Pepper to taste

Peel and cut potatoes into cubes. Place potatoes in a pot with enough water to cover the potatoes by 1 inch. Bring to a boil, reduce heat to maintain a low-boil until potatoes are tender, about 15 minutes.

Meanwhile, heat milk, butter, salt and pepper together in a saucepan over medium-low heat. Whisk together until blended, about 3 minutes. Keep warm.

Carefully pour potatoes into a colander to drain well. Return to the pot, let dry over low heat for about a minute or so. With a hand-held mixer, whip potatoes until smooth and stiff. Add warm milk mixture, continue to whip until fully incorporated.

To serve: Place whipped Potatoes into a large serving bowl. Ladle rib meat with sauce over the potatoes. Delicious with Rosemary Butter Glazed Baby Carrots.

Rosemary Butter Whiskey Glazed Baby Carrots
16 oz Baby Carrots
1/4 cup Butter, divided
2 teaspoons Sugar
1/2 cup Water or as needed
1 tablespoon Bourbon Whiskey
2 tablespoons fresh Rosemary Needled
Rosemary Sprigs for garnish

Place carrots in a sauce pan. Add 2 tablespoons butter, the sugar and just enough water to cook carrots without covering completely. Bring to a boil over medium heat, uncovered. Cook, shaking the pan occasionally, until the liquid has been reduced to a thin syrup, about 20 minutes.

While the carrots cook, strip Rosemary Needles from the springs. Chop and set aside.

Once the syrup has formed, whisk in whiskey and remaining 2 tablespoons butter. Scatter minced rosemary over the carrots. Lower heat, toss to combine. Let simmer for 8 minutes for the flavors to marry.

Transfer glazed carrots to a serving bowl. Garnish with fresh Rosemary Sprigs, serve and enjoy.

---

The LORD has made His salvation known:
in the sight of the nations He has revealed His justice.