- Her culinary style = my culinary style: “80% “fresh / local / sustainable” and 20% “nostaligic / somewhat bad for you / everything in moderation….[with the idea that] healthy, delicious food, preferably produced locally and in a sustainable manner, should be available to everyone”. Hell yes.
- She’s had my blog previously for SRC, choosing to make my rendition of Blackened Brussel Sprouts – a dish that while popular in our own household, is by far, the most popular dish on the blog as well.
- Clowns freak her out. In my world, anyone who hates clowns must be awesome. Because clowns aren’t.
- Basic Crostinis with 10 Little Toast Toppers (seriously? Why hadn’t I thought of a crostini tutorial!);
- Prosciutto and Parmesan Wrapped Grissini;
- Fried Parsnips and Homemade Sausage;
- Gluten-Free Jalapeno Mac & Cheese;
- Gooey Jalapeno Poppers (actually, I couldn’t resist this one. I made it @ Taste Buds last week);
- Rosy Rhubarb Syrup & a Farm Girl Cosmo;
Balsamic Slow-Braised Grass-Fed Beef Short Ribs
Yield 4 servings
- 16 Oz Beef Short Rib, pastured, trimmed & cut into individual bone segments.
- 1 C Red Onion, chopped.
- 1 Medium Sized Carrot, sliced.
- 1 Medium Sized Stalk of Celery, sliced.
- 2 Tbsp Garlic, minced.
- 1 C Beef Broth, low sodium.
- 6 Tbsp Good Quality Balsamic Vinegar.
- 1 28 Oz Can of Diced Tomatoes.
- 3 Tbsp Brown Sugar, lightly packed (optional).
- Kosher Salt & Fresh Cracked Black Pepper.
- Pre-heat your oven to 300 degrees F.
- As that heats, prepare the ribs. Remove from the packaging, pat dry with paper towels and season generously with salt and pepper. Meanwhile, heat a large Dutch oven (or blue enamel roasting pan), lightly coated with cooking spray over medium-high heat. Once hot, add ribs to pan; cook approx 3 to 4 minutes per side or until browned, turning occasionally.
- Remove from pan and set aside.
- Add a small glug of olive oil if necessary and toss the onion, carrot and celery into the pan. Sauté 8 minutes or until lightly browned, stirring often. Add garlic, stir and sauté 1 minute. Return the ribs to the pan, immediately followed by the broth, vinegar, sugar, and tomato. Bring to a simmer.
- Cover and bake at 300° for 3 hours. Remove from the heat and using a slotted spoon, serve 3 - 5 ribs per person over some basic polenta, gourmet smashed potatoes, or even some homemade pasta.
To see what Kelley @ The Culinary Enthusiast made from my blog, click here.