Short Ribs, Acorn Squash, Cabbage

SHORT RIBS SO GOOD I MADE THEM FOR ME

I always needed reason to cook something yummy, time consuming … a special occasion, a boyfriend, the family, a dinner party, until I realized that I am my reason! And so are you. And so I’ve been braising lately, because its cold in Austin and because I love short ribs as much as any sane human. Tell me you love them too!? These were brilliant, brown, deep, delicious, finger licking, plate to face type of good. The recipe is for one, but sharing is caring, naturally, unless like me, you find yourself alone, not lonely, in your own best company, desiring something rich and dare I say easy, for dinner. The oven does all the cooking - you just have to have patience and wait to eat em.

Short Ribs Simplified

• 1—2 short ribs for you (multiply as you wish)

• Kosher salt and freshly ground black pepper

• 1 tbsp coconut oil

• 1 sweet onion, quartered

• 1 acorn squash seeded and quartered

• 1/2 head of small cabbage, sliced

• 3 tablespoons honey

• apple cider vinegar (add enough to deglaze and cook off)

• 1 heaping tbsp tomato paste

• soy sauce or coconut aminos

• 2-4 cups broth (chicken, veggie beef stock)

• fresh sage or thyme

Hot pan, oil, season the ribs, liberally. Sear on high, but don’t touch — let them brown completely. Each side. Remove the ribs, keep the fat and tasty bits. Add onion, cabbage, squash. Whatever you have really. Caramelize. Add three+ tablespoons of honey, fresh thyme or sage. And bubble. Add a tbsp of tomato paste.  And mix through. Deglaze with whatever feels right: apple cider vinegar is nice, red wine for something less acidic works too — I like using 1:1. Add stock and cover lid on for 425 degrees for 2.5-3ish hours. Let rest and then taste! Serve with chopped herbs, bread or just good old fashioned hands to sop up or lick up the bottom of the pan. If you’re entertaining, love a butter lettuce with dijon vinaigrette and lemon on the side. Enjoy.