I am a busy lady. Straight up. I have plans pretty much every night, often multiple ones. It’s sort of awesome and it sort of sucks.
To be honest, I’m feeling kind of overwhelmed and crabby lately. I blame daylight savings. I’m very protective of my precious sleep hours (a little over-obsessively, although that’s another post). Also pretty sure I’m getting sick. BLERGH.
This morning I was at the dentist at the crack of dawn. I neglected to go to the dentist for about 10 years, so that was…not smart. And since I ate kind of a garbage diet for most of that time, my teeth were not the greatest. I’ve spent the past couple of months trying to repair the damage. My dentist tried to schedule 3 appointments to get all my cavities filled, but that sounded horrible, so I scheduled one 90-minute appointment to just get it done with so I can stop going to the dentist every week (no offense, Dr. Nguyen, but I am super sick of seeing you). Anyway, it ended up being closer to 2 hours, and it was not the greatest. I got six fillings all over my mouth and then left all drooling and frozen and awful. Then the freezing wore off! And my teeth hurt like crazy, and then I got a terrible headache that lasted the rest of the day.
Basically, what I’m telling you is, I had a crappy day. And felt way too crappy to go to taekwondo tonight. So, I had an almost completely open night tonight. Woooo, open night!
So I made a fancy dinner that takes a couple of hours, because what else am I going to do with a mostly open night?
This is a recipe I’ve been meaning to “paleo-ify” for a while. It came out awesome. You should make it.
Braised Short Ribs
1-2 lbs Veal Short Ribs (beef works just as well, but I had veal ones kicking around)
2 tbsp coconut oil
3 celery stalks
1 fennel bulb
1 garlic bulb
1 tbsp rosemary
1 tbsp thyme
1 tsp black peppercorns
1 bottle (750 mL) red wine – I used syrah
1/3 cup raw honey
1 1/2 tbsp ancho chili powder
1 tbsp unsweetened cocoa powder
1 tsp cinnamon
Preheat the oven to 350F. Chop all the veggies roughly and toss them in a big bowl so that they’re ready when you are. Heat the coconut oil in a dutch oven on the stove. Season the short ribs well with salt and pepper, and when the oil’s good and hot, add them to the pot and brown them. Remove them from the pot and set them aside, then add the bowl of veggies to the pot, along with the herbs and peppercorns. Add a splash of wine to deglaze the pan, and then add the whole bottle. Add in the rest of the ingredients and bring to a boil.
Put the ribs back into the pot with the veggies and wine; cover and put it into the oven for 3 hours. Kick back and have some wine in the meantime (assuming you have a spare bottle…or measured out the 750 mL for the recipe from a boxed wine, as I may have been known to do in the past). When it’s all done, remove the meat from the pot and set it aside. Strain out all the solids from the braising liquid and reduce it on the stove until it’s silky and thick. Remove from heat and stir in a tablespoon of butter.
Serve the short ribs over mashed cauliflower, or potatoes, or something like this tasty puree. Then cover with the (amazing) sauce and enjoy.