CHEF JEFF — ONE BYTE AT A TIME: Simple Short Ribs

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Julie Powell of “Julie & Julia” fame knows about meat after a butchery apprenticeship. This is from her “Cleaving: A Story of Marriage, Meat and Obsession.”

Simple Short Ribs

4 pounds short ribs

Salt, pepper to taste

2 teaspoons ried rosemary

3 tablespoons bacon fat

3 cloves garlic, crushed

1 onion, cut in half rings

1 cup dry red wine

1 cup beef stock

Preheat oven to 325 degrees. Pat dry ribs. Trim excess fat. Season with salt, pepper and rosemary. Warm fat in ovenproof stockpot over medium-high heat until almost smoking. Quickly brown ribs. Set aside. Pour off all but 3 tablespoons of fat in pan. Throw in garlic and onions, stirring until garlic is fragrant and onion is begins to turn golden. Add wine and stock, which almost instantly will come to boil. Return ribs and juices that have collected on plate to pot. Cover and place in hot oven. Cook until meat falls from bone. Serve with pan juices and mashed potatoes.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, simple short ribs, short ribs, julie powell, julie and julia, features, food, recipes