Short Ribs

Anyone who has had an injury and has had to go to physical therapy knows what it’s like. For an hour, you go through periods of pain as the therapist tweaks and manipulates you in all kinds of directions, followed by relief when he tells you to move around to see how it feels.

Then, just when you think you’re done for the day, feeling better than you have all weekend, he says, “I think we can still get a few more minutes in to improve it even more.” A few more minutes of work and you’re good to go until the next session.

If you ever tried making pot roast, short ribs aren’t much different. There are a few more steps, but nothing technical or hard.

I have I spent so much time in the physical therapist’s office over the years that one year I was invited to their Christmas party.

Anyway, with the arm getting as little better, I decided to upgrade my dinner menu for at least a night or two. Someone asked me a while back how to cook short ribs. I was with a group of friends and that became the table topic. The consensus was that short ribs were way too hard and too much work to bother making at home.

Well, if you ever tried making pot roast, short ribs aren’t much different. There are a few more steps, but nothing technical or hard. If you are a rib fan, you know how awesome short ribs are. Also, you can cook off enough ribs for a couple of meals and they will get better each time you heat them up.

In short, no pun intended, short ribs are one of those things most people will look at as a delicacy to enjoy in some fancy restaurant. Seriously though, if you can make a pot roast or a stew, you can easily cook a good short rib. As for the sauce, it is much like pot roast, but you will put it through the blender.

Short Ribs
8 individual pieces of ribs
1 small to medium yellow onion, large diced
3 carrots, split lengthwise & chopped
2 celery sticks, chopped
3 garlic cloves
4-5 oz. tomato paste
3 T demi or 1 can beef broth
½ gallon water
4 bay leaves4-6 sprigs thyme
3 C port
1 C red wine
2 T vegetable oil
Salt & pepper

Season the ribs heavily with salt and pepper. Get the oil hot in a heavy pan and sear the ribs on all sides.

Set the ribs aside and add all the veggies to the pan and brown. When they are golden brown, add the garlic and let everything get a little darker. Add the tomato paste and cook to a dark gold color. Add the port and red wine and let reduce by half to three-quarters.

Place the ribs back in the pan and add the bay leaves and thyme, demi or beef stock. Cover the ribs three-quarters with water. Cook at 350 degrees F for two to three hours or until the meat is tender, but not totally falling off the bone.

Remove the bay leaves and thyme and puree the liquid. Reduce half the liquid by half to use as the sauce.

A few things you can do to change this is to add a touch of chili paste for an added zip — but add it slowly. You also can add a little chipotle for a zest and a smoky flavor.