Making Friends with the Butcher

October 3rd

Braised Short Ribs

I try not to buy copies of magazines while I’m waiting at the grocery store. I canceled several subscriptions when I moved because I just couldn’t keep up.* But when I saw the October issue of Bon Appetit, I couldn’t resist. I so love finding a magazine recipe for something I’ve never even considered making, heading off to the grocery with a list of ingredients and watching it come to life. Rarely do I get out of my normal BBQ-meatloaf-casserole routine. Red wine braised short ribs, thankfully, shook up the schedule. Soon enough I was introducing myself to the local butcher and walking out with pounds of 2-inch ribs, vegetables and bottles of cabernet.

Braised Short Ribs

Worse case scenario, you open the bottle of wine and order a pizza. Best case scenario: the recipe worked. And oh, sweet heavens, it was one of the best meals I’ve ever made.

Braised Short Ribs

Braised Short Ribs

Braised Short Ribs

I paired the ribs with my friend Juliann’s mashed sweet potatoes and whipped up a peach cobbler for dessert, using up the last of my bushel from Palisade, CO.

I’m adding this recipe to mine for rack of lamb. So incredibly easy to prepare for such great results. The key is to find a good butcher who will trim the fat and cut the ribs for you. Otherwise, buy an extra bottle of wine to sip while these cook away.

Winner, winner spare rib dinner. (With left overs, if you are lucky!)


*Come to find out after a month of careful budgeting, it’s these little expenses that kill me softly.



Posted in
Heirloom Homestead, June Cleaver, Kitchen Talk
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3 Responses

  1. Will you send me this recipe and any other good Paleo-friendly ones you have? Kim and I are going to give it a shot.

  2. Mmmm, sounds delicious!

  3. Looks so yummy! I get magazine subscriptions for $5 and less all the time. I’ve made myself stop getting them for awhile though. I can’t “keep up” with reading them all!