It is getting colder and time to start cooking on the weekend.

Working in a restuarant does not mean I get to eat. Unless I make time to sit, not in my office, and have something to eat I won't. I am not a picker or eat the entire day while I cook. I only taste to make sure things are seasoned well and taste good. I seem to loose my appetite since I am smelling everything cooking it is so much a part of taste I guess you fill up just being in the kitchen.

On days I off I like to cook for my family. I make a few things that can be eaten later in the week with just a little effort having to make a few sides and reheat the main. It makes it easy to have dinner after a busy day and not order take out. Below is a recipe for short ribs. It is eay and requires only a few things. If you don't have a Dutch oven use something else and cover with tin foil. If kecap manis is hard to find you can use soy sauce but try low sodium. There is a difference with soy sauce and some are not good at all. I keep several types of Kikkoman and it is used in place of salt quite often. Please let me know if you have any questions and as always I can be reached at chef@matthewbabbage.com


Soy Braised Short Ribs

Serves 4

6 2x3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
1 table spoon kosher salt
1 cup ap flour
3 carrots peeled and medium dice
4 stalks medium dice
1 large onion medium dice
5 slices of ginger
2 cups red wine
1 cup kecap manis, Indonesian style soy sauce
Water
½ cup vegetable oil


Place a Dutch oven or heavy pan with a fitted lid over medium-high heat with oil. Combine salt, pepper and flour in a large bowl and dredge the ribs pressing the seasoned flour into the ribs. Put the ribs in oil and sear until browned on both sides, remove ribs to a plate and pour out all of the oil except about one tablespoon. Add carrots, celery, onions and ginger season with salt and pepper and sweat until just softened. Pour in the wine making sure you scrape anything stuck to the bottom and reduce by half. Add kecap manis and short ribs and add enough water to almost cover. Cook over medium heat for about two hours or until tender. Serve with sticky rice.