Food: A new start in food & life
Free Press Food Columnist
BEEF-BRAISED SHORT RIBS & WEBSITE
Now keeping with new trends, our “Website of the Week” is from our friends at Kitchendaily.com. There, we found our “Recipe of The Week” — Beef-Braised Short Ribs.
3 lb. beef chuck short rib, bone in
2 Tbsp. butter
1 Tbsp. Grey Poupon® Dijon mustard
1 Tbsp. stone ground mustard
2 scallion, chopped
2 sprigs thyme
1 sprig fresh rosemary
2 clove garlic, sliced
½ bottle dry Italian red wine
2 cup low-sodium beef broth
2 cup water
salt and freshly ground black pepper
1. Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown.
2. Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.
3. Remove from heat and place entire Dutch oven with lid in a 350 degrees Fahrenheit oven and bake for 3 hours. Check at least once per hour and rotate the ribs. Remove entire Dutch oven and place on your stove burner. Remove the ribs and place on a serving dish.
4. Turn the heat to high and let the remaining broth come to a boil and reduce down to a thickened sauce; approximately 5-8 minutes.
5. Strain sauce and pour over ribs.
With all of its ups and downs, good and bad, for the most part, we survived 2013!
One of the things I like about the New Year is that I look at it like a new, clean slate. Yes, there are some carry-over “mental” sticky notes posted along the edges, but I see a wide-open canvas for new creation.
Now, some things that happened in 2013 were pretty cool.
For me, cutting back on my crab intake was good, and I’m down more than 25 pounds for the year (mental note: 25+ more pounds to go!).
Too much time was spent on the road however. I need to fly more in 2014.
As for food, we will keep the fun of exploring new culinary avenues. Though I have fun finding new places on the road (Maya in Richmond, Taco Punk in Louisville, Arthur Bryant’s in Kansas City), and re-finding local establishments (Bin707 Foodbar in Grand Junction), the time on the road slowed my own culinary explorations down.
This year, we aim to “Play & Amaze.”
Here in the Grand Valley, we will be unleashing some new cheesecake flavors, both sweet and savory, as well as continuing our “Pop-Up/Flash” restaurants. In Virginia, we will continue to expand, and at the same time “seek out new worlds and to go where no cook has gone before.” (Yes, I may have seen a few Star Treks in my time!)
With some of the ideas I have in my mind, people will sit back and go “Whoa.. he’s nuts!” (But it tastes real good!)
I encourage all of our friends and fans to do the same. Seek out new things and new flavors, plus go back and tweak/re-invent some of your favorites and “play” with your food!
GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at firstname.lastname@example.org, http://www.decadencecheesecakes.com, on Facebook, or by calling 970-256-4688.
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State department of transportation crews are well on their way to clearing Highway 82 to Independence Pass, which should open on schedule May 27 at noon.