A vegetarian exception

As soon as I finished the last post, google's wizards wiggled their noses and fixed my photo upload function. As promised, here is the beef short rib recipe. This is the quintessential Sunday meal. It takes a few hours to stew away on your stovetop; it fills your home with the aroma of what I imagine Heaven to smell like it; it can be served on pasta or polenta or potatoes; it makes the BEST leftovers. You can see from my notes, this recipe is well-loved. For those of you who don't eat meat, this dish should be your exception.

I served this with parmesan and a gremolata,

which is chopped parsley, lemon zest and garlic.

Beef short ribs

adapted from the lovely Giada De Laurentiis

2 lbs beef short ribs

1/2 cup pancetta (I used bacon), rough chopped

1 onion, quartered

2 carrots, quartered

2 cloves garlic

1/2 cup Italian parsley

1 28 oz can crushed tomatoes (Giada calls for 14 oz, but I like it saucier)

1 tbs tomato paste

2.5 cups beef broth

1 cup red wine

1/4 cup flour

1 tsp dried thyme

1/2 tsp dried oregano

1 bay leaf

s/p

Blend the onion, carrot, garlic and parsley in a food processor. In a large stockpot, cook the bacon until crispy over medium high heat. Remove and set aside. Meanwhile, dredge the ribs in the flour and salt and pepper. Brown the ribs on all sides in the bacon grease. Add the vegetable mixture, spices, crushed tomatoes, tomato paste, bacon, broth and wine. Reduce heat and allow to simmer covered for an hour and half. Remove lid and simmer another hour and half. Before service, shred the ribs and remove the bay leaf. Serve immediately.