Short Ribs

When I was home for Thanksgiving last year I had the pleasure of cooking with my mom in the kitchen. She’s genius in the kitchen! Just in this one short recipe I gained two REALLY smart tips.

It really doesn’t get much better than slow cooked meats. Low and slow – that’s the way it’s done. My mom makes a fantastic pot roast and used those same basic techniques to create a lovely non-traditional short rib dinner for Thanksgiving.

I snapped a quick picture of my mom who wiped down her granit counter top with a damp cloth then stuck wax paper to the top. Since the counter was damp the wax stays in place as she prepares the meat.

My mom uses her signature seasoning blend which we call “SPOG” – salt, pepper, onion powder, garlic powder.

Genius tip number two: she puts a plastic baggie over her hand to rub the meat so that she doesn’t get seasoning and meat juice under her perfectly manicured fingernails.

To seal in the spices, she pats them all down with whole wheat flour.

In a hot skillet with a little bit of olive oil, she sears the short ribs on all sides until golden brown.

In a big roasting pan she adds half a bottle of red wine. Here we use Tobin James red blend.

Next she places all the short ribs, a package of baby carrots and a package of mushrooms in the pan, and then tops off with water until the meat is mostly covered.

Roast for 3 hours at 300 degrees. The meat will literally be falling off the bone, and the carrots will have a wonderfully seasoned flavor. To serve, she put the carrots in a bowl, the mushrooms in a bowl and the short ribs on a platter. We passed everything around the table so guests could help themselves to the pieces they wanted.

The best reason to make this meal for guests is the smell-factor. Your friends and family come over and the first thing they smell when they walk in your home are these short ribs from the oven. They are mouthwatering good! Thanks Mom!