Rosemary Braised Short Ribs and Retirement

It seems like a very long time ago I mentioned that I’d be posting my version of braised short ribs based on a meal my daughter and I had in New York City.  I’ve been tweaking the recipe a few times to get it pretty close to that great meal but we’ve had a few things going on here that just keep getting in the way of actually writing a post.

You might recall that my husband retired.  If you ask him how retirement’s going, he’s likely to say “great, getting used to it, but it’s great”.  Out of his hearing though, my friends ask me “So, how is it having John home all the time now?”.  My response is usually something like… “Well we haven’t killed each other yet although he almost got smacked upside the head with the cast iron skillet when he thought it was a good idea to rearrange the kitchen”.  Don’t get me wrong – retirement’s great…I’ve loved every minute of MY retirement and after 36 years of marriage we still love each other and it’s nice to finally be able to just go and do whatever we want, when we want to do it.  But, it’s an adjustment and just like recipes, you need to tweak things a little until you get them just right.

It’s not that we don’t have plenty of room in the house.  We’ve got more than enough room for just two people but the problem seems to be that even with all that room, we both end up being in exactly the same place at the same time – namely in front of the ONE computer.  Which is why I’ve had a hard time getting a blog posted since I write in spurts.  I’ll do a paragraph, get up to maybe get a load of laundry going, grab a cup of coffee, and sit back down at the computer – except there’s now someone else’s butt in the chair.  I may have posted a while ago what I think of the new Windows (##@#!!!##).  One of the  ‘features’ is that if someone else logs on, you have to go back through your logon security screen to get to where you were.  You might not think it’s that big a deal but if you end up doing that every 20 minutes or so, it does get annoying.  That problem should be resolved soon since I just bought a new Mac laptop.  Just hang in there though while I go through my learning curve of switching from a desktop to a laptop and Windows to Apple (I’m signed up for one of their classes November 10th).

Another interesting thing with having a retired husband home is that he suddenly realizes all of the things that need to be fixed or updated around the house.  You know, the things I’ve been staring at and ‘mentioning’ for 10 years.  My thinking is, that it’s perfect to have someone to help me repaint all of the rooms in the house.  What’s not going so well is color selection. As a result, I think I have the little paint cards for every Sherwin Williams, Benjamin Moore, Glidden, and Valspar color ever created.  Every day I drive over to Lowe’s, Home Depot, or Ace Hardware to pick up some more color cards.  I think if I just tape all of the cards on the walls, I’ll have at least one room completely repainted.   Let’s just say that our tastes are so different that we’ll be lucky to get a color selected by next spring – but you can be sure that one of the guest bedrooms will NOT be electric mint green.

Since my husband has seen the error of his ways in rearranging the kitchen and he’s decided that I’ll still be head chef around here, this is my final version of the braised short rib recipe – although please feel free to play with the ingredients, especially the ketchup and mustard, depending on how sweet or tart you like things.

IMG_1573

Rosemary Braised Short Ribs

Prep Beef short ribs:
Sprinkle 4-6 beef short ribs with salt, pepper, and rosemary.  Slow cook seasoned ribs in a crock pot with about 1 cup of red wine  for an afternoon until meat falls off the bone and can be shredded with a fork.  Save liquid from pot for meat sauce.

For the meat sauce:

– Dice 1 medium onion and 3 large cloves of garlic.  Sauté onion in olive oil in large, heavy skillet until  translucent then add minced garlic.
– Stir in about 4 tablespoons of ketchup and 2 tablespoons of mustard of your choice.  I love using the using the Maille brand Old Style whole grain Dijon mustard.
– Skim off the fat from the liquid in the crock pot and add beef/wine liquid to skillet with shredded rib meat.  Stir it all together and let it simmer to the consistency of a pasta sauce.
– Serve on top of your favorite pasta with a nice topping of fresh grated parmesan cheese.