Braised Short Ribs


Ok so this recipe doesn’t exactly fit the theme of my blog. I hate to start off my posts with an apology, but really… I’m sorry. You probably came here looking for a cheap, simple, yet gourmet tasting dish. This checks one of those boxes but not all three. If you’re looking for something satisfying yet inexpensive you can take a look at this recipe…or this one. I’m also sorry about the length of this post. This isn’t exactly an amateur recipe and I want to offer enough detail for you to be successful. I don’t want to fry your brain or your retinas but please just continue to read. Oh and I have one more apology. This recipe doesn’t exactly fit the current season – this is more of a Fall or Winter dish but honestly it’s so darn tasty that I’m ok with having it for breakfast, lunch and/or dinner any time of year.

The first time I made short ribs I freaked out. I will never forget opening the lid 15 minutes before my guests arrived and discovering a huge mess in my red Le Creuset dutch oven. The short ribs had lost their bones and were just floating in a reddish/ brown broth with some fancy herbs in it! I wanted to cry. Not only did I take off work early and slave over these slabs of meat but I made a huge mistake and violated one of Julia Child’s number one cooking rules. In general, she always advised not to serve guests something you’ve never tried or made before. You should never experiment when you’re having a dinner party unless you know what you’re doing. I’m all for taking risks in the kitchen but this just isn’t the time.

Luckily my fairy God Mother was looking out for me that day and these turned out AMAZING—I mean really, really good. It turns out that you want the beef to literally fall off the bone. I know that you don’t actually need or want to eat the bone, but I think its nice for presentation—a little Fred Flintstone flair never hurts a dish! I think I’ve pulled this off about 50% of the time and unfortunately I don’t have any secret tips for making the beef adhere to the bone completely. You should buy a lotto ticket that day if you can make it happen.

Before I took and initial stab at these I researched all sorts of recipes for beef short ribs – traditional, Asian, barbeque, you name it. I finally settled on a classic recipe for braised short ribs and I came to find out that braising is a beautiful thing. It requires very little effort, and once you get the hang of it you can get creative and adjust to your own palate. You can doctor up the braise with one or several herbs and spices, and you can simmer them in almost anything– from wine or beer to stock to hoisin or any combination thereof and the result is always magical.

These babies are best served with something creamy on the side and a nice green vegetable. I usually whip up some decadent, cheesy polenta or simple mashed potatoes. I suggest asparagus or Brussels sprouts on the side as well. Hungry yet?


  • 8 Bone-in Beef Short Ribs – $22.00
  • Coarse Salt and Pepper To Taste
  • 1/4 cup flour $.10
  • 5 pieces Pancetta, Diced (I buy the boars head pre diced kind) $5.00
  • 2 Tbs EVOO $.25
  • 1 Medium white Onion, Diced $1.00
  • 2 Shallots, Peeled And Finely Minced   $1.00
  • 5 whole Carrots, Diced (don’t peel, keep it rustic)   $1.00
  • 2 whole cloves garlic – peeled, not chopped $.10
  • 2 cups Beef Broth (enough To cover Ribs)   $3.00
  • 2 cups dry red wine $8.00
  • 3 sprigs Thyme   $2.00
  • 2 sprigs Rosemary   $2.00

Total: $47.25


Cut all your veggies and get the pre-work out of the way. Preheat oven to 350.

Salt and pepper ribs, dredge in plenty of flour (I put the flour on a large cutting board so I have plenty of room to work). Set aside.

In dutch oven, cook pancetta over medium heat until complete crispy. Remove pancetta and set aside. Do not discard grease (leave it in the pot).

Add EVOO to pot with the grease, and raise heat to high. Brown ribs on all sides, about 30-45 seconds per side. You want a nice sear but don’t overdo it. Remove ribs and set aside. Bring heat down to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the brown bits. Bring to a boil and cook 3 minutes. Add in the garlic cloves.

Add broth, 1 teaspoon salt, and lots of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be completely submerged. Add thyme and rosemary sprigs (whole, not chopped) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 40- 45 minutes. Ribs should be fork-tender and either off or falling off the bone. Remove pan from oven and allow to sit for at least 15-20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. Serve immediately on a bed of polenta or mashed potatoes and spoon some of the broth, carrot, onion mixture on top.

Enchilada Stuffed Peppers

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  • 3/4 lb ground beef (I prefer organic / grass fed) $8
  • 3 bell peppers (any color will do, green is least expensive) $3
  • 1 half yellow onion, chopped $.75
  • 2 cloves garlic, chopped  $.10
  • 1 10 oz can red enchilada sauce  $2.50
  • 2 tsp chili powder
  • Dash of black pepper
  • ½ tsp garlic powder
  • 1/2 packet taco seasoning low sodium  $1
  • 1 box mexican rice low sodium  $1.50
  • ¼ cup water
  • 1 cup Colby jack cheese  $1
  • 1 tbs cilantro (optional)  $.10

Total: $17.95


  1. Preheat oven to 350. Cook rice according to instructions on box, set aside
  2. While rice is cooking, brown the ground beef, onion and garlic. Make sure you break the beef into very fine pieces. Add in taco seasoning, chili powder, garlic powder, and pepper. Stir 3 minutes
  3. Add in water and stir 1 minute. Add half of a 10 oz can of enchilada sauce and stir. Combine with ¾ cup cooked rice. Bring to bowl then let simmer on low for 20 minutes.
  4. While mixture is cooking cut off the tops of each bell pepper and pull out seeds / stems. Place in a baking dish and microwave for 5 minutes. You may notice they produce some “water” after cooking, I just dumped this in the sink.
  5. Now you’re ready to stuff—fill up each pepper halfway with beef and rice mixture and put a tablespoon of cheese, then fill to top with beef and rice mixture. Top each pepper with a mound of cheese then put 1 tablespoon or so of enchilada sauce on top.
  6. Baked covered with foil for 25 minutes. During the last 2 minutes uncover turn the heat up to broil to brown the cheese a little. Top with sprinkled cilantro if you please!

Based on my previous post (which was far too long ago, I apologize), can you tell what my favorite genre of food is? That’s right- Mexican. Unfortunately it’s never easy to find Mexican recipes that are easy on the waistline yet still satisfying at the same time. no longer because I think I made one up last night!

I was seriously craving comforting, cheesy enchiladas but I didn’t want my hard work at barre class to be completely cancelled out. I had some leftover ground beef in my fridge that I needed to use up along with some shredded Colby jack cheese. With this in mind I headed down to the store and pushed myself to be creative. It would have been too easy to head straight for the flour tortillas but instead I went to the produce section and saw tons of green bell peppers on sale. If you were having company I would get a variety of colors but honestly, don’t they all pretty much taste the same? Green bell peppers are so much cheaper! I guess if you’re seeking a wow factor though, go with multicolor.

In this recipe I used a box of Knorr Mexican rice and I would strongly suggest looking for a variety that is low sodium. When you combine this with all the other ingredients such as taco seasoning you will find that you definitely don’t need to add extra salt! Also, remember that cheese often has plenty of that salty taste you love.

I nuked my peppers in the microwave for about five minutes in the same pyrex I baked them in – this is a crucial step to ensure the peppers are edible and not too hard. These are super irresistible and filling on your own but you could definitely do a side such as canned vegetarian refried beans (less cals in these) OR chips and homemade guac! I can also tell you these keep well in the fridge for the next day—I would know, I ate mine cold the next day for lunch!