Braised Beef Short Ribs…



It is a warm, windy day today…. but tomorrow it is supposed to be very cold.  Joe this recipe is for you.  Let me know how you like it.

Lots of playoff football on later today, and my dinner is simmering on the stove.  It is a wonderful pot of Braised Beef Short Ribs.  It is a variation of a Mario Batali recipe from his Molto Italiano cookbook.  I love his cookbooks and use his recipes or a variation of his recipes a lot.

This recipe starts with a Basic Tomato Sauce.  I use this sauce for a multitude of different meals.  I use it for Eggplant or Chicken Parmigiano; I use it as my go to marinara sauce.  It is easy quick and delicious and I always have the ingredients.

IMG_2348Basic Tomato Sauce:

¼ cup olive oil

1 Spanish onion, ¼” dice

4 cloves of garlic, thinly sliced

3 Tablespoons of fresh thyme

½ medium carrot, finely shredded

2 28 oz. cans of whole tomatoes – I prefer San Marzano tomatoes


  1. In a 3 qt. saucepan, heat the olive oil over medium heat.  Add onion and garlic, cook until soft and light golden.  And thyme and carrot and cook until tender
  2. Add tomatoes, with juices – (I crush them with my fingers prior to adding) Bring to boil and then simmer for 30 mins.
  3. Season with salt.IMG_2351



Be careful when you shred the carrots – watch out for your knuckles, I tend to shred mine.  Ouch!  Whenever I read to slice garlic thinly I think of the movie Good Fellows where they slice the garlic with a razor.  No need to slice it that thinly but the thinner the better because it will practically dissolve in the sauce.


The next step is the ribs… These are wonderful and easy to make.

Braised Beef Short Ribs:

6 tablespoons olive oil

4-5 lbs. beef short ribs bone inIMG_2353

Kosher salt and freshly ground pepper

2 large Spanish onions ½” dice

1 medium carrot ½” slice

2 ribs celery ½” slice

4 oz. diced pancetta

2 cups dry red wine – I used a Malbec this time

2 cups of the Basic Tomato sauce above


  1. In a large Dutch oven heat oil over high heat until smoking. Season meat with salt and pepper.  Working in batches brown all the meat until dark golden brown – 10-12 mins. per batch.  Transfer to platter and set aside.
  2. Pour excess oil out of pan.  IMG_2354Add sliced and dice veggies and pancetta and cook until tender.
  3. And wine and tomato sauce.  Bring to a boil.IMG_2357
  4. Add meat and bring back to boil. Cover and cook until meat is tender – 4-5 hours.  Transfer to platter.
  5. Bring cooking liquid to a boil and reduce to 2 ½ cups.  Season with salt and pepper and pour over meat.  Serve immediately.









I am serving this with Roasted Garlic mashed potatoes, a salad and warm crusty bread, and of course the rest of the Malbec that I used to braise the meat.IMG_2356


Enjoy the football games and what ever delicious meal you are making.

Be Kind….


Chicken Barley Soup –

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What a beautiful morning it is here today!!  It is a bit chilly but the sun is shining so brightly and the snow is so pristine.  The perfect day for a big bowl of soup and piece of homemade bread.

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Chuck was out of town last night and I hate to have a driveway covered with snow – so I dragged the snowblower out and got the driveway and sidewalk cleaned up.  Thank goodness the snowblower is self propelled, it is so heavy that I never would be able to push it around with out that feature.






Chicken Barley Soup

Chicken Barley Soup


Chicken Barley Soup

4 bone in Chicken Breast

1 large onion – chopped

2-3 large carrots peeled and sliced

2 stalks of celery – diced

2 cups baby spinach rinsed and chopped

1 28 oz can chopped tomatoes

1 28 oz can whole tomatoes crushed in your hands

2 quarts Swanson Chicken Broth

2 cloves garlic minced

2 cans Small white beans – optional

½ cup chopped fresh parsley

1 ½ cup pearl barley – rinsed

olive oil

Kosher salt

Fresh ground pepper

Preheat oven to 350 degrees –

Coat Chicken breast with olive oil – sprinkle with kosher salt and fresh ground pepper.

Place in roasting pan skin side up and roast for 45 mins or until done.

Heat oil in large stock pot – add onions, celery and garlic.  Cook until soft.  Be careful to not let the garlic burn – it will get very bitter.

Add carrots – sauté until they are softened

Add chicken broth, both cans of tomatoes, chopped spinach.

Once the chicken is cooked – let it cool a bit then cut it off the bone and dice into 1” pieces.  You can also shred it if you prefer shredded chicken in your soup.

Add barley – bring to boil.  You made need to add a bit more broth or water after barley is cooked – it absorbs a lot of the liquid.

Add rinsed beans and chopped parsley.  Add salt and pepper to your taste.


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Winter is so beautiful!  I love the snow on the tree limbs.


Enjoy the view from your window if you are somewhere that is covered in snow.  The view from my window is sparkling.  Stay warm.

Be kind…..