Short Rib Red Sauce

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This is a sauce I like to make LOTS of. I like to freeze it  for later. This is a recipe which I like to add sauteed cremini mushrooms to and or any lovely greens in season. I simply add to the fresh or thawed base sauce; you can create whatever you wish. This recipe is also easily divided if you don’t wish to make as big a batch but why not?

Short Rib Red Sauce

1/2 cup olive oil

6 oz. diced pancetta

2 1/2 lbs. short ribs or flanken style short ribs.

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Flanken style short ribs pictured on the left. I prefer the flanken style because it has less fat and more meat.

3/4 cup flour

3 onions , small dice

3 carrots, peeled and 1/4 inch dice

1 bunch parsley chopped

6 cloves garlic , minced

1 head roasted garlic, pulp squeezed out

1 pint grape tomatoes

2 1/2 quarts tomato puree

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3 teaspoons chopped fresh rosemary

3 teaspoons dried thyme

1 1/2 teaspoons dried oregano

3 bay leaves

7 1/2 cup beef broth

2 1/4 cups red wine

red pepper flakes; to taste


sauteed mushrooms

sauteed seasonal leafy greens

sauteed squash

Heat the olive oil in a 13 quart heavy pot. Cook the pancetta until crispy . Meanwhile, season the short ribs with salt and pepper and dredge in the flour. Remove the pancetta with a slotted spoon and set aside. Add the short ribs ; do not over crowd pot and brown the short ribs on all sides.

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Do not rush the browning process. It’s the browning and the luscious tiny bits left on the bottom of the pan known as the fond that add to the depth of flavor in the sauce.

Once all the short ribs are nice and brown, add the short ribs and crispy pancetta along with the remaining ingredients to the pot. Give the pot a stir ; make sure to scape the yummy bits from the bottom of the pot as you stir to combine.

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Bring the mixture to a boil and reduce the heat to a gentle simmer; cover and simmer for 1 1/2 hours. After 1 1/2 hours, remove the lid and continue to simmer for another hour. Using a slotted spoon remove the short ribs and the bay leaves. Allow the short ribs to cool enough to just handle and remove the bones. Place the short rib meat back into the simmering pot and continue to cook until short rib meat is tender enough that it shreds. Using the back of a spoon smash any grape tomatoes on the inside edge of the pan that have not fallen apart.   Shred the meat and place back into sauce simmer the sauce until thickened slightly. Serve this sauce over mashed potatoes or toothy pasta such as rigatoni, penne or tagliatelle.

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French Provencal Pot Roast

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French Provencal Pot Roast

(1) 3-4 lb. chuck roast

salt and pepper

olive oil

1 onion, sliced

1 shallot, sliced

1 leek, light green to white part cleaned and sliced

1 cup or so red wine

3 carrots, peeled and cut into chunks

10-12 small red new potatoes, whole

2 ribs celery , cut into chunks

2 sprigs rosemary

1 lemon , cut in half

2 cloves garlic minced

1 cup beef stock

one 14.5 oz. can fire roasted diced tomatoes

12 large leaves basil, torn

1 tablespoon Herbs de Provence

2 tablespoons drained capers

8 oz. cremini mushrooms, sliced

1/4 cup chopped parsley

Preheat oven to 325 degrees. Season both sides of the roast with salt and pepper. In a heavy iron pan with tight fitting lid heat on high. When hot add a bit of olive oil and sear the roast well on both sides. Remove seared roast to platter. Turn down heat to low and add the onions, leek and shallot and quick saute. Add the garlic. Pour in the red wine to deglaze the pot. Add the sliced lemon halves and place roast on top along with the Herbs de Provence, rosemary sprigs, and beef stock. Place tight fitting lid on pot and cook in oven for about 2 1/2 hours or until roast appears to have about 1 hour of cooking time left.. Remove from oven and add the carrots, potatoes, celery, mushrooms,  fire roasted tomatoes, 1/2 of the parsley, capers and 3/4 of the torn basil leaves. Place lid back on pot and finish baking until meat and vegetable or tender. Once finished remove lemons and place roast, vegetables and pan juices on platter and garnish with chopped parsley and rosemary sprigs.

Korean Tacos

Korean Tacos

Korean BBQ Meat



  • 2 1/2 – 3 pounds short ribs or chuck roast
  • 1 Bartlett Pear peeled, and diced
  • 3 green onions, sliced
  • 3 tbsp Rice Vinegar Dressing
  • 1/3 cup packed brown sugar
  • 2 tbsp granulated sugar
  • 1/2 cup Ginger Flavored Soy Sauce, or regular soy sauce
  • 1/2 cup pear nectar
  • 1/4 cup water
  • 3 tsp minced garlic
  • 3 tsp minced ginger
  • 2 tsp coarse ground pepper
  • 3 tbsp sesame oil




Whisk together all the above ingredients. Place trimmed meat into slow cooker and pour the blended ingredients over meat.


Cook on high for 4-6 hours, or on low for 8-10 hours, until meat is tender, and easily pulls apart.


Cucumber Cilantro Lime Salsa



  • 2 cucumbers, thinly sliced
  • 1/4 red bell pepper diced
  • 2 scallions thinly sliced
  • 1/4 cup snipped cilantro leaves
  • 1 tbsp minced jalapeño, if desired
  • 1/3 cup rice vinegar dressing
  • 1 tsp sesame oil
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1-2 tsp fresh minced ginger



In a medium sized bowl, toss together, cucumbers, peppers, scallions, and cilantro.


In a separate bowl, whisk vinegar, oil, lime juice, sugar and ginger together.


Pour over cucumber mixture and toss to coat. Serve immediately.


Makes about 2 1/2 cups



To assemble Tacos:

Warm tortillas on on griddle, or wrap in foil and heat in the oven.

Place desired amount of meat on heated tortilla.

Top with lettuce and Salsa. Drizzle with additional Ginger Soy Sauce if desired.


Grilled Steak with Artichoke-Parmesan Sauce

Grilled Steak with Artichoke-Parmesan Sauce

  • 1 cup grated Parmesan
  • 2(8.5 oz.) can water packed artichoke quarters, drained
  • 1 shallot, diced
  • 2 clove garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cups heavy cream
  • salt and pepper; to taste
  • In a heavy bottomed pot saute the shallots and garlic in the butter and olive oil until fragrant. Pour in the heavy cream and bring to a boil. Continue to boil and stir often , be careful not to allow cream to boil over. Cook until sauce is reduced by half. Stir in the Parmesan and the drained artichokes. Serve over grilled steaks. Great as a pasta sauce too.




2 lbs beef round steak, cut into 1/2 in slices

1 1/2 cups red wine, divided

2 tablespoons Worcestershire sauce, divided

1 tsp hot pepper sauce, divided

1 clove garlic, minced

3 tablespoons olive oil, divided

2 cups chopped onions

1 cup chopped celery

1 cup sliced mushrooms

1/2 cup chopped green bell pepper

1/2 chopped red bell pepper

1 cove garlic , minced

2 tablespoons flour

1- 14.5 0z. can fire roasted tomatoes, diced

2 tsp. basil

1 -14.5 beef broth

1 tsp. Italian seasoning

1/4 tsp. cayenne pepper

Place meat slices between plastic wrap and pound each to 1/4 inch thickness. Place into shallow dish.

In a bowl mix together 1 cup wine, 1 tablespoon Worcestershire sauce, 1/2 tsp. hot sauce and 1 clove minced garlic. Pour over meat slices and cover, refrigerate overnight.

Remove from marinade, discard liquid. Pat pieces dry.

In skillet, heat 2 tablespoons of olive oil over medium heat. Brown meat on both sides in batches. Remove cooked pieces to a plate and keep covered and warm.

Add remaining 1 tablespoon of olive oil to skillet. Cook onion, celery, mushrooms, bell peppers and remaining garlic in oil until softened. Add flour to pan and toss until coated. Add diced tomatoes with liquid, beef broth, remaining wine and the rest of the seasonings.. Reduce to low and simmer for 1-1 1/2 hours or until beef is tender.

Beef Fajita Soup with Fried Corn Tortilla Strips , Cotija Cheese and Crema


1- 15 oz. Black beans or kidney beans , drained and rinsed

1 tablespoon Olive oil

1 yellow onion , diced

4 garlic cloves, minced

3 bell peppers(1 each of a yellow, orange and red bell pepper, coarsely chopped)

2 tablespoons chile powder

1 1/2 tsp. chipotle chile powder, adjust to your taste

2 tsp. ground cumin

1 tsp. ground coriander

3 tablespoons tomato paste

1- 14 1/2 oz. fire roasted diced tomatoes

1 quart Chicken stock

2 tsp. chopped cilantro

salt and pepper to taste

1 1/4 lbs. flat iron steak. Season with salt and pepper

8-10 corn tortillas, sliced and fried

cotija cheese

Crema or sour cream

In a large soup pot , saute in the olive oil the , onions, bell peppers and garlic until tender. Add the chile powder, chipotle powder, cumin,and  coriander to the soup pot. Stir in to combine then, add roasted tomatoes and tomato paste. Saute until combined. Stir in chicken stock and simmer. Meanwhile, sear the steaks until well seared and golden brown . Set aside to rest. The meat will not be fully cooked. Stir in drained beans to soup pot. After meat has rested for about 10 minutes, slice thinly against the grain. Add to simmering soup and cook until meat is medium rare and stir in chopped cilantro.

Garnish with crema , fried corn tortillas and cotija cheese.

*Adjust chipotle pepper powder to your own taste

Boeuf en Daube

Boeuf en Daube


1 bottle white wine

2 bay leaves

sea salt, to taste

black pepper, to taste

1- 3 1/2 lb. rump roast

4 tablespoons olive oil

2 onions, sliced

2 garlic cloves, chopped

3 tablespoons flour, plus some for dusting meat

1-14 1/2 oz. chopped tomatoes in juice

1 cup Mediterranean Black olives, pitted

1 tablespoon capers, rinsed and drained

zest of 1 orange

5 oz. cremini mushrooms, stems removed

8 oz. carrots, peeled and chopped into 2 inch pieces

1 bunch flat leaf parsley, chopped

Combine the wine, bay leaves, salt and pepper in non reactive bowl; add rump roast and cover. Refrigerate overnight to marinate, turning from time to time.

Remove roast from marinade and pat dry. Retain marinade.

Heat 2 tablespoon olive oil in large dutch oven over medium low heat. Add onions and garlic and saute gently for 8 minutes. Sprinkle with flour and mix well, then pour in marinade a little at a time, continue stirring until all marinade has been stirred in, add tomatoes, loives, capers and orange zest, bring to simmer.

Heat oven to 275 degrees

Heat the remaining 2 tablespoons of olive oil in large skillet over high heat. Dust beef lightly with flour and brown on all sides.

Transfer the beef to the dutch oven, ladle some of liquid to skillet to deglaze and pour into dutch oven. Cover and place in oven for 2 hours.

When the 2 hours are up, add carrots and mushrooms and bake covered an additional hour.

To serve , lift beef from dutch oven and slice beef thickly. Stir in parsley and check seasonings. Plate beef and spoon sauce and vegetables over beef.

Petite Sirloin with Black Bean Relish

Petite Sirloin with Black Bean Relish



1 1/2 cups cooked black beans

2 tsp. oil

1 red onion diced

3 cloves garlic, minced

2 fresh jalapenos, diced

2 red or yellow bell peppers, roasted, seeded , peeled and diced

1/4 cup balsamic vinegar

1/2 tsp. cilantro, chopped

1 tsp. fresh basil, chopped

1 tsp. cumin

salt and pepper; to taste


1 tablespoon olive oil

4 petite sirloins

salt and pepper; to taste

In a large bowl add the black beans; set aside. In a saute pan, heat oil to very hot and add red onion, garlic and jalapenos. Saute until fragrant. Add the roasted bell peppers, and vinegar. Bring to boil and add cilantro and basil. Season with cumin, salt and pepper. Pour over beans and toss. Let cool to room temperature.

Preheat oven to 350 degrees. In a ovenproof saute pan, heat olive oil to smoking hot. Season steaks with salt and pepper. Put steaks in hot pan and sear steaks on both sides, 2-3 minutes per side. Place in oven for 4-5 minutes and finish cooking to medium rare. Place finished steaks over bed of Black Bean Relish.

Prime Rib

Prime Rib


3 tsp grated ginger root

1/3 cup orange marmalade

4 cloves garlic, minced

3 tablespoons soy sauce

2 tablespoons brown sugar, packed

1/4 tsp. hot sauce

1 tablespoon dry mustard

1 cup beer

1 (8lb. prime rib roast)

1/4 cup olive oil

black pepper

Mix together ginger, marmalade, soy sauce, brown sugar, hot sauce, garlic, mustard, and beer. Prick the roast all over with a fork. Pour marinade over roast. Cover , and refrigerate for at least 2 hours, basting at least twice.

Preheat oven to 400 degrees.

Place roast on rack in a roasting pan. Pour olive oil over roast and seasoning with black pepper. Pour 1 cup of marinade into pan. Insert thermometer into center of roast without touching bone. Cover roasting pan tightly with foil.

Cook roast for 1 hour in preheated oven. After first hour , remove foil and baste with pan juices. Return to oven and reduce oven temperature to 325 degrees, uncovered and cook another hour or until roast reads 140 degrees internally; this is for medium rare. Remove from oven and cover with foil and allow to rest 30 minutes before slicing.

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce


6 petite sirloins

Mushroom Duxelle

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 tablespoon garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup concentrated chicken stock

1/2 cup white wine

1/2 cup green onions, thinly sliced

1/2 cup parsley , chopped

2 cups Italian seasoned bread crumbs

1/2 cup parmesan cheese

1/8 cup red bell pepper, chopped

salt and pepper to taste

Saute mushroom in butter for 5 minutes or until browned and all liquid is absorbed. Add garlic, shallots and celery, saute for 3 minutes. Deglaze pan with wine and chicken stock. Cook on high heat until liquid is almost gone. Add all ingredients in a bowl except cheese. Fold gently. When cool fold in cheese. You can freeze any extra.

Red Wine Sauce

4 Tablespoons cold butter

1/4 cup chopped shallots

1 cup beef stock

3/4 cup red wine

1 tablespoon balsamic vinegar

2 tsp grainy Dijon mustard

salt and pepper to taste

With a sharp knife butterfly the steaks. Stuff inside with duxelle.  Salt and pepper on both sides. Sear steaks in hot pan on both side to medium rare. Remove and place on baking sheet and keep warm. Meanwhile prepare sauce:

Heat 2 tablespoons of the butter in same pan the steaks were cooked in and saute shallots until softened but not brown. Add stock, wine, vinegar and mustard and bring to a boil, loosening the bits left on the bottom of the pan. Continue to cook until reduced by half. Remove from heat and whisk in the butter until thickened. Serve immediately over steaks.