Braised Short Ribs #2

Short ribs cost a fortune around here, but hey, who’s better than you? YOLO!! This preparation is an L Stockton special, and is quite good.


  • 2 ½ lb. beef short ribs
  • 2-3 Tbsp. vegetable oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 cup red wine
  • 3 cups beef stock


  1. Heat oven to 275°. Season ribs with salt and pepper. Heat oil in dutch oven. Sear ribs on all sides 1-2 minutes per side. Do in batches if necessary to avoid crowding. Set aside.
  2. Drain all but 1 ½ Tbsp oil. Add onion, celery, carrots, garlic, bay leaf, thyme, and rosemary; sauté 3-4 minutes.
  3. Add stock and wine. Return ribs back to pot. Liquid should come at least halfway up side of ribs. Bring to a boil.
  4. Cover, place in oven and bake for 3 hours, flipping ribs halfway through to ensure an even braise.

Sue’s Texas Red

Chili Purée


  • 5 ancho chiles
  • 3 California chiles
  • 2 pasilla chiles
  • 4 small dried hot chiles
  • 6 cloves garlic, roughly chopped
  • 1 Tbsp. ground cumin
  • 2 tsp. dried oregano
  • boiling water


  1. Heat a heavy skillet over medium and tear the chiles into flat pieces.  Toast them in the skillet, pressing down firmly with a metal spatula for a few seconds, until they crackle and change color.  Then flip them over and press down for a few seconds more.
  2. Remove from skillet and cover the chiles with boiling water.  Cover and let soak for 30 minutes.
  3. Transfer the chiles to blender jar, add 1 cup fresh water, garlic, cumin, and oregano.  Blend until smooth (I use emersion hand blender) and strain through a medium mesh sieve.  Should make almost 2 cups of puree.



  • 2 lbs. coarse ground beef chuck
  • 1 lb. coarse ground pork
  • 1 medium chopped white onion
  • 1 tsp. salt
  • 1 can diced tomatoes
  • 1 can beef broth
  • 1 Negra Modelo beer or equivalent dark beer
  • 1 recipe chili purée (see above)
  • hot water


  1. Over medium heat, brown beef and pork with onion, about 20 minutes.
  2. Add can of tomatoes, cook down about 20 minutes or until most of the liquid has evaporated.
  3. Add chili puree, stir for about 4-5 minutes.  Add salt, can of beef broth, and beer.
  4. Bring to boil, lower heat, simmer, partially covered about 1 hour.
  5. Taste and check for thickness.  If sauce thickens beyond consistency of heavy cream, add hot water.  Simmer for 1 more hour.

Braised Short Ribs



  • 3-4 lb lean beef short ribs
  • 1/2 cup flour
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 2 medium onions, sliced and separated into rings
  • 1 clove garlic, chopped
  • 1 cup beer, wine, beef broth (or water)
  • 2 Tbsp flour
  • 3 Tbsp water


  1. Place short ribs on broiler rack or in skillet and brown to remove fat; drain well.
  2. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs.
  3. Place remaining ingredients except 2 Tbsps flour and the water in slow cooker; stir to mix ribs with onion rings (be sure onions are under ribs – not on top). Cover and cook on Low for 8 – 12 hours or on High for 4 – 6 hrs.
  4. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn slow-cooker to High and stir in paste. Cover and cook until gravy is thickened.

Serves 6.

Stuffed Bell Peppers


  • 4 lagre bell peppers
  • 1 lb. lean ground beef
  • 1 – 1 1/2 cups rice (white or wild) cooked
  • 1 can tomato sauce
  • 1 can corn, drained
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cloves garlic
  • bread crumbs
  • mozzarella cheese
  • parmesan cheese
  • salt and pepper
  • cayenne papper


  1. Brown beef, about 3 minutes. Add garlic, onion, celery. Cook 4-5 minutes. Add salt, pepper and cayenne. Stir well. Add rice and some of tomato sauce to desired consistency. Add corn. Mix well. If needed, add more tomato sauce. Spoon into bell peppers.
  2. In separate bowl, combine bread crumbs with salt, pepper, cayenne and parmesan. Cover peppers with bread crumb mixture. Place peppers in pan and cover bottom with water. Cook in 350° oven 30 minutes. Sprinkle with mozzarella and cook until melted.

Meat Loaf


  • 2 pounds ground beef
  • Meat from 3 hot Italian sausages (squeezed from casings)
  • 1/2 pound ground veal
  • 1 to 2 teaspoons salt
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup bread crumbs
  • 3 garlic cloves, minced
  • 1 cup minced onion
  • 1/2 cup minced parsley
  • 1 teaspoon crushed rosemary or ground marjoram
  • 1 teaspoon freshly ground black pepper
  • 3 to 4 eggs, lightly beaten
  • Peel of 1 lemon, grated


  1. Preheat the oven to 425°F.
  2. Combine all the ingredients with your scrupulously clean hands. Arrange in a standard 9 1/4 by 5 1/4 by 2 3/4-inch loaf pan lined with oiled aluminum foil and bake for 30 minutes.
  3. Reduce the oven temperature to 350°F and continue to bake 30 minutes longer, basting with water as necessary. The meat loaf is done when an attractive brown crust has formed on top and the juices run clear.
  4. Let the meat loaf stand for 10 minutes. Then grasp the top of the aluminum foil at both ends of the loaf and pull it out of the pan and onto a serving platter. Raise the loaf off the foil with a spatula and slip out the foil.
  5. Serve with ketchup and/or the hot sauce or chutney of your choice. Like all meat loaves, this one is excellent eaten at room temperature.

Makes 6 to 8 servings

Beef Fajitas



  • 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1 1/2 tspn ground cumin
  • 2 Tblsp olive oil


  • 2 lb skirt steak, trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
  • 2 tsp vegetable oil
  • 3 assorted colored bell peppers, sliced thin
  • 1 large red onion, sliced thin
  • 2 garlic cloves, minced
  • twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)
  • guacamole and tomato salsa


  1. In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil. Add the steak to the marinade, turning it to coat it well, and let it marinate, covered and chilled, for at least 1 hour or overnight.
  2. Grill the steak, drained, on a well-oiled rack set about 5 inches over glowing coals or in a hot well-seasoned ridged grill pan over moderately high heat for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. (Alternatively, the steak may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 3 to 4 minutes on each side for medium-rare meat.) Transfer the steak to a cutting board and let it stand for 10 minutes.
  3. While the steak is standing, in a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the bell peppers, the onion, and the garlic, and sauté the mixture, stirring, for 5 minutes, or until the bell peppers are softened.
  4. Slice the steak thin across the grain on the diagonal and arrange the slices on a platter with the bell pepper mixture. Drizzle any steak juices over the steak and the pepper mixture and serve the steak and the pepper mixture with the tortillas, the guacamole, and the salsa. Spread some of the guacamole on a tortilla, top it with a few slices of the steak, some of the pepper mixture, and some of the salsa, and roll up the tortilla to enclose the filling.

Warming the tortillas

In the oven: Stack 6 tortillas at a time, wrap each stack in foil, and heat the tortillas in the middle of a preheated 325°F. oven for 5 minutes for corn tortillas and 15 minutes for flour tortillas. (If the tortillas are very dry to begin with, pat each tortillas between dampened hands before stacking them.)

In the microwave: Stack 6 tortillas at time, wrap each stack in a big paper towel, and heat the tortillas in a microwave oven at high power (100%) for 30 seconds to 1 minute, or until they are heated through and pliable.

Serves 6

Luche Last Supper illustration (detail) from Pale Horse

Hobo Supper

Throwing a “drugstore wrap” in the campfire is a rugged mountain man move.


  • 10 oz venison backstrap (or beef) cut into 2-inch cubes;
  • 1 medium onion, quartered
  • 1 diced potato
  • 1 small can pineapple, drained, cut into chunks
  • 1 tbsp pineapple juice
  • 1 tbsp soy sauce
  • cumin, coriander, ginge


  1. Tear off a piece of heavy-duty foil three times the size of your pile of food. Place it shiny side up on a flat surface. Put food in the center. Bring up two opposite sides to form a tent, and roll seam over tightly three times. Press tightly along the fold to seal the seam. Seal the other two ends with three tight folds. Add a second layer of foil, with looser folds to protect the inner layer from punctures and keep it clean so it may be used as a plate once opened.
  2. Cook directly on coals about 25 minutes.

Pot Roast with Baby Vegetables


  • 3 to 5 pound top beef chuck roast, trimmed of excess fat
  • Seasoned salt and lemon pepper
  • 1 onion, peeled and halved
  • 1 carrot, whole
  • 1 cup beef broth, low sodium
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, whole
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 1 pound new red potatoes
  • 1 cup baby carrots
  • 1 cup boiling or pearl onions
  • 1 cup baby squash, such as pattypan and zucchini
  • 1 cup button mushrooms, stems removed
  • Kosher salt


  1. Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
  2. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 = hours.

Yield: 6 to 8 servings