OUR FAVORITE FOODIE LINKS
-- and in keeping with the theme of this week's recipe:
DEBBIE’S SUPER SHORT RIBS
Serves 2 to 4
3 strips bacon, chopped
4 medium-large beef short ribs
Generous sprinkling of freshly-ground pepper
1 small onion, chopped
2 stalks celery, with leaf, chopped
¼ cup red wine
1 large clove garlic, chopped
1 can tomato, petite dice
1 can tomato sauce
¼ cup apricot-pineapple preserves
1 Tbs curry powder
1 Tbs paprika
1 small bay leaf
½ tsp salt (optional)
In a wide 6-quart pot on medium heat, render bacon until almost crispy. Remove bacon with slotted spoon and set aside.
Pepper short ribs well, raise heat to medium-high and sear ribs on all sides and ends. Remove from pot.
Place the onion and celery in the pot, lower heat to medium and sauté until vegetables are semi-soft.
Add wine, deglaze the pan and allow to cook until wine is almost all gone.
Add garlic, tomato pieces and tomato sauce. Mix and allow to cook 5 minutes.
Add remaining ingredients and stir to mix well.
Return short ribs and bacon pieces to pot.
Cover with lid slightly ajar, reduce heat to low simmer and simmer for 3 hours.
Sauce may not cover ribs completely. If so, turn ribs over every half hour to prevent drying on one side.
"Chef G" (Joe) is available for private cooking lessons for you and 6-12 friends.
$300 includes Joe's shopping and pre-prep time along with 3 hours of lessons in the privacy of your own home. You pick up the costs of groceries. Eight cuisines from which to choose. Ends in a full dinner.
Check our "Services" page for more details.