Pasta with Braised Short Rib Ragu

Pasta with Braised Short Rib Ragu

The hardest part in training for the half marathon is adjusting my nutrition, specifically when it comes to eating carbs. Over the years my diet consisted of few carbs, high fiber, good fat and lean protein, now I’m struggling to convince my conscious self otherwise. It’s like my body is telling me one thing but my brain refuses to listen.

Pasta with Braised Short Rib Ragu

Since we are on the subject of carbs let’s talk about this delicious dish. Pasta, a delicious carb,  covered in slowly braised short rib ragu is the latest rage around here. Seriously short ribs, aromatics like herbs, onion and carrots simmered in tomatoes and vermouth is sinful. Sinful dishes like such are a complete allowance once a week, since the rest of the week we eat super healthy.

Pasta with Braised Short Rib Ragu

If you’ve been following my blog for a little while then you know I don’t like to take it easy on Sundays specifically when it comes to food. Sundays are for family. Sundays are for comfort. Sundays are for delicious suppers, allowing indulgence and satisfaction. After all who wants to be “good” all the time. Not this gal and not on a Sunday. I think my husband would divorce me if I didn’t cook his favorite dinners on Sundays. Well maybe not divorce but he would certainly complain a lot and since making him happy pleases me, I don’t mind cooking dishes as such. I know… I’m so selfish.

Pasta with Braised Short Rib Ragu

Pasta with Braised Short Rib Ragu

We’re supposed to get some major snow here in Jersey this weekend. Secretly I welcome it. I love watching Briana play in the snow. She gets so happy.

Pasta with Braised Short Rib Ragu

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2½ lbs short ribs, bone in
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 9 baby bella mushrooms, sliced
  • 2 tbs extra virgin olive oil
  • 15 oz can organic crushed tomatoes
  • 1 tsp dry rosemary
  • ½ cup dry vermouth (or white wine)
  • 1 cup chicken stock (or more if needed)
  • salt to taste
  • red pepper flakes to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a Dutch Oven. Season short ribs generously with salt, brown on each side for a few minutes (about 3 min per side). Do not overcrowd the pot. Do this is two batches, removing the ribs to a plate.
  3. To the same pot add onion, carrot, celery, garlic, mushrooms and herbs. Add red pepper flakes if using. Season with a little salt. Cook until veggies are soft.
  4. Pour in vermouth and let cook for about 5 minutes on low.
  5. Nestle the ribs into the veggie mixture. Top with tomatoes and chicken stock. Gently stir, cover and bring to a simmer.
  6. Transfer the pot to the oven and braise for about 1 hr 45 min.
  7. Serve over penne.

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Bone Broth Soup with Beans & Lentils

Bone Broth Soup with Beans

A big pork shoulder bone gave life to a new recipe simply because I couldn’t stand to throw away a treasure like that. Just looking at it made me think of a big pot of broth and since I was on vacation a big pot of broth led to a big pot of delicious bean soup. There is so much flavor in a homemade broth. I can drink it straight topped with sliced scallions and herbs anytime. But freezing it for future recipes makes me the happiest. Making a big pot of soup makes me pretty happy too.

Bone Broth Soup with Beans

Pork shoulder is a fantastic cut of meat. It’s huge too, which only means one thing, lots of delicious recipes. I buy it to make Roasted Pork, Pork & Poblano Stew and one of my favorite citrus pork recipes for tacos from the Truly Mexican Cookbook by Roberto Santibanez.  I also save the bone to make a pot of broth, freeze it and use it in other dishes.

Bone Broth Soup with Beans

Bone broth is a good source of minerals like calcium, phosphorus, magnesium and your body can easily absorb it. It contains chondroitin sulfate and glucosamine, which help reduce inflammation and joint pain. Properly prepared bone broth aids digestion, and muscle repair. On top of all that it tastes delicious, adds flavor to your dishes and is so much better than the MSG loaded kind you get at the store.

Bone Broth Soup with Beans

I realize that preparing a broth like this is time consuming. I have two solutions for you. The first, good for the weekend,  is to throw all the ingredients in the pot and let the magic happen while you clean the house, do your chores or relax on the couch.  The second is to use that trusted slow cooker. Yes, the slow cooker is one of the greatest tools for making broth. I suggest boiling the bone first in a pot of water for 5 minutes to remove the scum and then transferring the bone with fresh clean water to the slow cooker.

After that cooking those beans in the broth is a peace of cake. Just leave the beans to soak in water while the broth is in the slow cooker.

Bone Broth Soup with Beans

Happy Almost Weekend!!!

Bone Broth

Rating 

Ingredients
  • 1 pork shoulder bone
  • ½ lb pork shoulder meat, cut into 1 inch chunks
  • 2 carrots, peeled, cut in half
  • 1 large onion, peeled, cut into quarters
  • 2 celery stalks, cut in half
  • 3 garlic cloves, smashed
  • 1 bunch fresh parsley
  • ½ tbsp dry rosemary
  • 8 cups fresh water
  • salt to taste ( if using broth for the Bone Broth Soup with Beans, omit the salt)
Instructions
  1. Stove top method: Add all ingredients to a pot, cover with water and bring to a boil skimming the surface of scum before it begins to boil. Reduce heat and simmer for 3 hours.
  2. Slow cooker: Bring a pot of water with the shoulder bone and meat to a boil. Allow to cook for 5 minutes. Drain and rinse the bone. Add the bone, meat and the rest of the ingredients to a slow cooker and cook for 8 hours.

Bone Broth Soup with Beans & Lentils

Rating 

Ingredients
  • ½ lb beans, preferably soaked overnight or for at least 4 hours
  • ⅓ cup yellow lentils
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 1 tsp dry thyme
  • 3 garlic cloves
  • Broth from the Bone Broth Recipe Above
  • Meat chunks from the Bone Broth Recipe Above (discard the bone)
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley
Instructions
  1. In a large soup pot or the Dutch Oven heat olive oil add carrots, onion, celery and garlic. Cook for 3 minutes then stir thyme, beans, lentils and meat chunks.
  2. Pour in all of the bone broth, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour.
  3. Season with salt, pepper and fresh parsley. (It's important not to add salt while the beans cook, otherwise they will be tough and take much longer to become tender)
  4. Enjoy.

 

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Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Perhaps it’s a good thing that I am not able to cook dishes like this Succulent Osso Buco Stew on a regular basis. The rich cross cut veal shanks served along roasted garlic mashed potatoes is a sinful dish. The tender, delicious, fall off the bone meat is down right amazing and the bone marrow is astounding. It’s magical what happens to the marrow when it’s braised in the oven for some time. It’s a prized delicacy and I would gladly eat it all by myself.

Sunday Suppers: Succulent Osso Buco Stew

Osso Buco is an elegant stew but even a novice cook can prepare it. It’s impressive and your guests will absolutely love it. This elegant dish is perfect for the holidays. The name comes from Italian, meaning “pierced bone”. The center of each bone is filled with  marrow that melts in your mouth, insanely delicious and loved by those like me.

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Roasted garlic mashed potatoes is my favorite side to serve with Osso Buco but Israeli cous-cous or risotto will make for an excellent choice as well.

Sunday Suppers: Succulent Osso Buco Stew

Some of my favorite blogger friends and I put together a great giveaway for you. A whopping $300 to spend as you please on Amazon.com just in time for the holiday shopping. The giveaway is open to the US & Canada 18+ so be sure to enter and visit these wonderful ladies.

Bakerita     Bites of Bri     Flavor the Moments
Flying on Jess Fuel     Inspiration Kitchen
Kristine’s Kitchen     Live Well Bake Often
Maebells     My Sequined Life     Olives and Garlic
Pumpkin ‘N Spice     Savory Nothings
Sweet & Delish     Sweet Peas and Saffron
Tastes Lovely     The Recipe Rebel
The Well Floured Kitchen     Whole and Heavenly Oven

Good luck!

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Have a fabulous week my friends and thank you for reading my blog, tasting my recipes and coming back.

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 2

Ingredients
  • 2 veal shanks
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves
  • 1½ tbsp tomato paste
  • ½ tbsp dry rosemary
  • ⅓ cup diced canned tomatoes
  • 1 cup white wine
  • 2 cups good quality chicken stock
  • 2 tbsp flour
  • salt and pepper
  • olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously season veal shanks with salt and pepper then sprinkle with flour, shaking off the excess.
  3. In a heavy cast iron pot or a Dutch Oven heat olive oil and sear shanks on both sides until golden. Remove and set aside.
  4. To the same pot add onion, garlic, carrot, celery and rosemary. Cook until the vegetables are soft, then add tomato paste. Stir well continuing to cook another minute.
  5. Add white wine, chicken stock and tomatoes. Return shanks to the pot. Season with salt and bring to a simmer. Once simmering, turn off the heat, cover and transfer the pot to the oven. Braise for 1½ hours until the meat is falling off the bones.
  6. Using a masher, gently mash the vegetables right in the pot.
  7. Serve over roasted garlic mashed potatoes.
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