15 Braised Short Ribs

 There's something about this new year that leaves me feeling exceptionally thankful.  Grateful is my word this year I think.  I find myself tearing up when I take the time to think about it all.  That's usually when I reach for Watson's neck scruff, there's nothing like burying your face in doggy neck scruff when you're overwhelmed.  He always goes still and makes the softest noises in response, like he knows I need a little comforting, and all I can do is hang on and let the feeling pass over me.  Then he usually snorts and snuffles, making all those funny noises bulldogs make, and gets me laughing.  I swear this dog is my angel, if you have a dog you know what I mean.  

My closest friends know my road has been a long one...it took a brave girl to get here, and it all started when I was far too young.  I've worked so hard, failing at times, but I never gave up.  I always held the hope that this place existed, that it wouldn't be a dark and difficult road forever.  Healing is tough work.  And to have finally reached this place, wow I'm so grateful. 

2013 holds so much good stuff - a yoga instructor course, pursuing web design (I made the new header!), trips planned already, a loving & brilliant husband, a strong family, wonderful home, the best dog ever!, the list goes on.  But most importantly, I have me.  

And short ribs.

The sauce alone is pure bliss.  Tangy, savory, rich, salty, it's almost like a thin homemade bbq sauce.  Pour it over a hearty piece of these braised short ribs, so tender - it's very similar to pot roast, and let it melt in your mouth.  This is a wonderful idea for Valentine's or a date night because believe me...whoever you serve this to will be weak in the knees after a few bites.  My husband turned to me with complete admiration in his eyes and said with all sincerity "This is awesome!"  I blushed all the way down to my toes.



Braised Short Ribs
(adapted from Fisherman's Inn cookbook)

2 Tablespoons vegetable oil
3 pounds Beef Short Ribs (they suggest boneless-I used bone in)
1 large onion, sliced
1/2 cup Heinz chili sauce
1/2 cup beef broth
3 Tablespoons cider vinegar
1 1/2 Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon chili powder
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup Pinot Noir (I used Mark West)
2 Bay leaves

1.  Preheat your oven to 300 degrees F.   In a large Dutch oven add the oil and over medium high heat brown the ribs a few at a time, placing them on a platter as they are cooked.  You will have to shimmy them around a bit, they tend to get stuck to the bottom.

2.  Drain the leftover grease from the Dutch oven, remove from heat and return the browned ribs.  In a large bowl combine the onion, chili sauce, beef broth, cider vinegar, brown sugar, Worcestershire sauce, mustard, chili powder, garlic, salt, pepper, wine and bay leaves.  Stir together.

3.  Pour over the ribs, cover and bake for 2 1/2 - 3 hours or until fork tender and cooked through.

Serve with rice or egg noodles...or throw caution to the wind and make mashed potatoes.  Enjoy!