Short Ribs Pasta Sauce

It’s officially Summer! Summer means an abundant supply of delicious summer fruits and vegetables. This year, I decided to plant corn and squash in addition to my normal staple of tomatoes and peppers. Both my corn and squash plants are doing well. I only planted 2 squash plants but they’re doing so well that I’m harvesting at least 2 every other day.

Photo Jun 27, 6 40 29 PM

So what do I do with all these squash? Short Ribs Pasta Sauce!

This recipe is from a good friend of mine and it’s chock full of vegetables, perfect for kids who aren’t vegetable fans. Another reason why I like this sauce is because it can be frozen and defrosted without a sacrifice in quality. When I make a batch of this sauce, I usually freeze a couple of quarts for those nights when I don’t feel like cooking.

The long list of ingredients may make this recipe seems a bit intimidating but it’s really easy but worth the preparation effort.

Ingredients:

  • 2 lb boneless short ribs (You can use boned-in short ribs too, but you’ll probably want to increase the amount)
  • 4 squash (I use either yellow squash or zucchini – whatever is on sale at your store)
  • 4 carrots
  • 1 bell pepper
  • 1 large onion
  • 1 large can of tomatoes (whole, diced, crushed – whatever is on sale at your store, or you can cut up fresh tomatoes too)
    Photo May 30, 3 01 39 PM
  • 1 14.5oz-can low-sodium chicken broth
  • 16 oz button mushroom (or crimini mushrooms), sliced
  • 6 cloves garlic, chopped
  • A few sprigs of fresh thyme
  • 4 tablespoon olive oil
  • 1 teaspoon pepper flakes, or to taste
  • 2 teaspoon cinnamon, or to taste
  • Worcestershire sauce
  • Brown sugar
  • Balsamic vinegar
  • Red wine, optional
  • 1/4-1/4 cup Parmesan cheese, optional
  • Salt and pepper

Note: All seasoning measurements are approximate so please adjust to taste.

Direction:

  • Preheat oven to 350F.
  • Season short ribs with salt and pepper and sear all sides. I used beef short ribs chuck steak in this picture since I couldn’t find boneless short ribs at the store that day.
    Photo May 30, 3 40 19 PM
    Photo May 30, 3 52 23 PM
    Photo May 30, 3 52 14 PM
  • Cube squash, carrots, bell pepper and onions, set aside.
    Photo May 30, 3 30 43 PM
  • In a large dutch oven, heat 3 tablespoons of oil until shimmering, then add 4 cloves of chopped garlic, onion, thyme from a few sprigs, pepper flakes and a teaspoon cinnamon. Stir fry for a few minutes until the onion is soft. Cinnamon may sound like a weird ingredient to add to pasta sauce for some of you, but it really does make a difference.
    Photo May 30, 3 59 20 PM
  • Add cubed vegetables and cook for a few minutes. Scrape brown bits from the bottom of the pan.
    Photo May 30, 4 00 23 PM
    Photo May 30, 4 03 51 PM
  • Add tomatoes, chicken broth, Worcestershire sauce, brown sugar, balsamic vinegar, cinnamon (if more is needed), and red wine.
    Photo May 30, 4 14 09 PM
  • Bring to a boil then nestle the short ribs back in the sauce.
    Photo May 30, 4 18 01 PM
  • Cover and place in oven for 2-3 hours to “roast”.
  • Remove short ribs from sauce carefully and shred using 2 forks.
  • Puree the sauce, then place the shredded meat back in the sauce. Stir to mix well. I use an immersion blender to puree the sauce.
    Photo May 30, 6 42 10 PM
  • In a separate pan, saute garlic and mushrooms in a tablespoon of oil. Season with Worcestershire sauce, balsamic vinegar, salt and pepper. Add it to the sauce and meat.
  • Add Parmesan cheese to the sauce. Season with salt and pepper as needed.
    Photo May 30, 6 56 04 PM

Now boil your favorite pasta to al dente and pour this sauce over it. Enjoy!

Advertisements

Baked Fish in Foil

It’s been 3 1/2 years since my last post. My sincere apologies for the long drought. There has been a lot of changes in my life, most of it attributed by our now 3 year old daughter. One thing remained constant, and that is, I’m still baking and cooking, though not as frequent as I used to.

Tonight’s post is what I made for dinner tonight. I needed something that can be made quickly since I came home late. Fish is always a good option to cook in a pinch.

Ingredients:

  • 2 fish fillet – I used Basa fillet, but any fish fillet will do.
  • 4 tablespoons sesame oil
  • 4 tablespoons light soy sauce – I like using the Pearl River Seafood Soy Sauce.
    Photo Jun 22, 9 42 27 PM
  • Ginger, julienned or sliced
  • Scallions, cut into 2-inch pieces
  • Bell pepper, carrots – You can use any leftover vegetables you have in your fridge

Directions:

  • Prepare foil packets on a baking sheet. Preheat oven to 375F.
  • Slice bell peppers and carrots and place on the prepared foil packets.
    Photo Jun 22, 7 17 56 PM
  • Rub 2 tablespoons of sesame oil on each fillet and place it on top of the vegetables.
  • Sprinkle the ginger and scallions over the fish.
    Photo Jun 22, 7 24 50 PM
  • Drizzle 2 tablespoons of the soy sauce over the fish. Don’t be tempted to add more even though it may look like you didn’t add enough and it looks dry. The fish will release liquid during baking.
    Photo Jun 22, 7 25 49 PM
  • Next, enclose the fish in the foil. Bring the long edges together and fold to seal so it won’t release during baking. Fold the short edges up and seal. Ensure that any liquid released during baking won’t be able to escape. Now you’re ready to bake them!
    Photo Jun 22, 7 27 18 PM
  • Place in oven and bake for 15-20 minutes.
  • Remove from the oven and unwrap the foil.
    Photo Jun 22, 7 57 28 PM

Here’s a close-up of the fish. It came out juicy and flaky. Enjoy!Photo Jun 22, 8 11 41 PM