After two days of humping loads of chips to cover the paths at the St. Michaels Community Garden, I had aching muscles and was ready for an easy oven meal (fast forward to bottom of post). That’s not me in the photo. I was the photographer who was taking a break.
Thanks goodness for morning yoga at The Studio. We’re hoping for another load today and that job will be finished for another year. My bed is still producing. Carrots, mache (a rosette of tender greens that’s fabulous in salads), and kale.
I’ve started tomato plants under grow lights, enough to share with some friends. I’m starting Amish Paste and Sun Gold cherry tomatoes. So far they look great. The heat mat helped with germination.
We’ve had a couple of cold days, cold enough in the evening to have the last fires of the season in the fireplace. And cold enough for a hearty dinner of Braised Short Ribs. This is what it looked like before three hours in the oven. Those carrots and parsley are from my Community Garden bed.
This is what it looked like when I took it out.
It was so good I’m including the recipe which a friend shared. Originally the recipe came from The Village Market in St. Michaels. I got my short ribs at BJ’s which recently opened by us. They were fatty and I didn’t know enough to trim them. Next time I’ll buy the short ribs from The Village Market. I’ve been told by a friend in my yoga class whose brother-in-law works at the Market that they trim their meat!
Braised Short Ribs of Beef
1 tsp freshly ground black pepper, plus additional to sprinkle over the ribs before cooking
4 lbs beef short ribs, cut into 2 inch lengths
5 tbsp olive oil
8 garlic cloves, peeled and finely chopped
1 ½ cups canned Italian plum tomatoes, with juice
2 cups sliced carrots, 1/8 inch thick each
3 cups sliced onions
8 whole cloves
½ cup chopped Italian parsley
¾ cup red wine vinegar
3 Tbsp tomato paste
2 Tbsp brown sugar
2 tsp salt
¼ tsp cayenne pepper
3 cups beef stock
Sprinkle pepper over short ribs. Heat oil in a Dutch oven or casserole. Sear ribs, browning well. Drain on paper towels. Preheat oven to 350 degrees.
Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with remaining ingredients, ending with a layer of chopped parsley. In a bowl mix together vinegar, tomato paste, brown sugar, salt, 1 tsp black pepper and cayenne. Pour over meat and vegetables and then add beef stock just to cover. Cover casserole, and bring to boil over medium heat. Bake in oven for 1 ½ hours. Uncover and bake for 1 ½ hours longer.