Yesterday, I saw a bumper sticker that read, “I’m Canadian and I’m Catholic.”
Well hey, man, congratulations.1
It got me thinking: if I was so inclined, what personal statement-of-fact would I plaster to the rear of my car and broadcast to the world? 2 Is there any aspect of my life that I’m just that proud of?
I searched through hundreds of bumper stickers online, but nothing seemed to resonate. “I like to play in the dirt.” was close, but not quite right. So, I set out to make my own bumper sticker – one that would perfectly capture who I am.
I came up with four:
I can’t believe I couldn’t find those online. Canadian Catholics, sure – but nothing for us cling-sufferers. This internet thing is going downhill.
Oh right, I made a bumper sticker for Zeus, too:
And then one for this blog, just for good measure:
Anyway, short ribs really are the bomb, are they not?
I have to say that they’re especially delicious when braised, all day, in red wine. I served these short ribs with some roasted cauliflower and Brussels sprouts tossed in a horseradish vinaigrette (recipe below). Resting atop a bed of fluffy farro, meat falling off the bone, these puppies were warm, hearty, and comforting.
Make it a short rib day. (And broadcast that fact to the world, if you must.)
1 Yes, DJ, that “congratulations” was for you.
2 For the record, I love Catholics.
Braised Short Ribs
Adapted from Dan Barber via Food52
- 3 pounds short ribs
- Salt & pepperr
- 2 glugs olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2-3 cloves garlic, peeled and smashed
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire
- 1 tablespoon tamarind paste
- 2 bay leaves, fresh or dried
- 1.5 cups red wine
- 2-3 cups low-sodium chicken stock
- Heat the oven to 225 degrees.
- Season the short ribs, all over, with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides. Remove the short ribs from the pot, and pour off all but a bit of the fat.
- Add the onion, carrot, celery, and garlic to the pot, season with salt and pepper, and reduce the heat to medium. Saute until the vegetables are just soft ~5-6 minutes. Add the short ribs back to the pot.
- Add the remaining ingredients – less the chicken stock – to the pot. Then, add enough of the chicken stock to nearly cover the short ribs.
- Bring the liquid to a boil, then cover the pot and transfer to the oven.
- Braise the short ribs for 4-5 hours, or until they are very tender and falling off the bone. Transfer the pot back to the stove, and remove the short ribs from the liquid.
- Simmer and reduce the liquid, over medium heat, until a syrupy sauce is formed.
- Plate the short ribs and then spoon the sauce on top of them.
- Serve with my horseradish vegetables, recipe below, on a bed of brown rice, quinoa, or farro (as shown).
Serves 4-6, as a side
- 12-16 Brussels sprouts, stems removed, and halved
- 1/2 head of cauliflower, cut into bite-sized pieces
- 1 tablespoon prepared horseradish
- splash white wine vinegar
- olive oil
- salt & pepper
- a soft herb, chopped (I used tarragon, though parsley or basil would be great, too.)
- Heat the oven to 400 degrees.
- Toss the Brussels sprouts and cauliflower with a glug of olive oil, and season with salt and pepper. Arrange on a baking sheet.
- Roast the vegetables until just tender ~8-10 minutes.
- Meanwhile, in a large bowl, whisk the horseradish, vinegar, a glug of olive oil to combine. Season the vinaigrette with salt and pepper, to taste, and add the chopped herbs to the bowl.
- Remove the vegetables from the oven and add to the vinaigrette. Toss to coat, and serve with the short ribs, recipe above.