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.
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.
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.
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.
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- Pour in vermouth and let cook for about 5 minutes on low.
- Nestle the ribs into the veggie mixture. Top with tomatoes and chicken stock. Gently stir, cover and bring to a simmer.
- Transfer the pot to the oven and braise for about 1 hr 45 min.
- Serve over penne.