OH, NO, SHE'S BAAAAAACK!

I have been really surprised to find that people have actually missed my blog! Some have even asked me to start it again.....So, I have been thinking of it and here we go.  Bob has been very sick and I spend my days caring for him but I still do cook, if not for him, for myself.  I do find cooking as a sort of therapy.  Nothing I enjoy more that looking at recipes, looking for ingredients, and carrying out the deed. I am just so sorry that most everything I like to cook is fattening.......I promise I am working on that....never will I resort to being a vegetarian or God forbid a vegan but I am trying to cut back and eat a little more healthy. And bless your hearts, all you vegetarians and vegans...I do love you but I just enjoy "real" food too much. So, the subject that brought me back to writing this blog.........Short Ribs.  I made some unbelievable short ribs yesterday and they were so good, I thought to myself......these are just too good not to share with someone. You do know that the flavor in beef, comes from the fat. So when you see lean pieces of beef in the store, pass it over.....you must just learn to render the fat and savor the flavor. So, the first thing I did was salt each piece and cover it, placed in frig for overnight. The next morning, early, I browned each rib on every side real well in my heavy cast iron pot.  Then removed the ribs and poured off the fat but you aren't through. In the same pot, brown some onions, cut up carrots and cut up celery. Put the ribs back in and pour over, about a cup of diced tomatoes, about a cup of red wine and a few cups of beef broth, enough to cover. Put on the lid and back in the oven for several hours.(325 degrees) Now, carefully remove the ribs again and place in a pan. Drain all the liquid through a wire sieve. This will be your sauce, set aside. In the same pot, add little yellow potatoes, sliced in halve, some carrots, some celery and some onions. I sauté all of this in butter and then add a cup of chicken broth, put the lid back on and bring to a boil, then reduce heat and simmer til vegys are soft. Drain off any liquid and toss.  Now put the ribs back in and just warm it all up together....in the meantime put the first liquid that you had drained in another pan and boil down til a nice sauce....I thickened with a little cornstarch in water. Now, place the ribs, the vegys all on a platter and serve the sauce on the side. The ribs will be falling apart and the flavor is unreal! I have only one piece of advice.....always remember to take your purse to the grocery store with you...........I don't have to tell you what happened! You guessed it!