Bowl of Comfort

Name: Bowl of Comfort
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 6 servings freshly ground black pepper; 3 Tbsps butter; 118 milliliters chopped, caramelized onion; 1 large carrot, peeled and finely chopped; 1 celery stalk, finely chopped; 710 milliliters chicken stock (unless you have homemade beef stock - if you do you should use that. Dont use commercial beef stock!); 1 egg yolk; 2 larges eggs; 3 garlic cloves, minced; 118 milliliters crumbled Gorgonzola or other blue cheese (use more or less depending on how strong a flavor you like); 237 milliliters heavy cream; 2 mediums large parsnips, peeled and finely chopped; 2 red onions, diced; 710 milliliters fruity red wine; 6 servings salt and freshly ground black pepper; 2 teaspoons sea salt; 355 milliliters whole milk ricotta (drained); 3 sprigs thyme; 1 Tbsp thyme leaves; 237 milliliters whole milk; 3 kilograms or so, of meaty bone-in short ribs, in 6 pieces

Bowl of Comfort might be just the main course you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 28g of fat, and a total of 541 calories. This recipe serves 6. If you have caramelized onion, garlic cloves, milk ricotta, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

The morning of the day you're cooking the ribs (or the night before), rub them generously with salt and pepper and the Tbs. of thyme. Wrap them up and refrigerate them all day (or even overnight) until ready to cook.

Ingredients you will need

Salt And Pepper

Thyme

Ribs

Wrap

Dry Seasoning Rub

Preheat your oven to 325F. In a large Dutch oven heat about 2 Tbs. of butter over medium-high heat, until foaming. Brown the ribs on all sides, working in batches so they aren't crowded while browning.

Ingredients you will need

Butter

Ribs

Equipment you will use

Dutch Oven

Oven

Transfer the browned ribs to a plate and set aside.

Ingredients you will need

Ribs

Turn the heat down a bit, add another chunk of butter, and stir in the chopped vegetables (including the onion and garlic,) thyme sprigs and bay leaves. Cook for about 8 minutes, stirring occasionally, until thoroughly browned.

Ingredients you will need

Fresh Thyme

Bay Leaves

Vegetable

Butter

Garlic

Onion

Add the red wine, scrape all the browned bits from the bottom into the wine, bring to a boil and reduce the liquid by half. Then stir in the chicken stock and heat to boiling.

Ingredients you will need

Chicken Stock

Wine

Nestle the short ribs back into the pan, standing them on their sides, and surrounding them with the liquid and vegetables, but not fully covering them.

Ingredients you will need

Beef Short Ribs

Vegetable

Equipment you will use

Frying Pan

Pour in any of the meat juices that accumulated on the plate as well.

Ingredients you will need

Meat

Place a moist sheet of parchment directly onto the top of the meat.

Ingredients you will need

Meat

Put the cover of the Dutch oven on and put it into the oven to braise for 3 hours.

Equipment you will use

Dutch Oven

Oven

Remove the pot from the oven, uncover (remove and throw away the parchment paper), and transfer the short ribs to a baking sheet. Turn the oven up to 425F and stick the ribs in for 10 minutes (or a little less) until the are lightly browned on the outsides.

Ingredients you will need

Beef Short Ribs

Ribs

Equipment you will use

Baking Paper

Baking Sheet

Oven

Pot

In the meantime, skim the fat off the top of the broth in the Dutch oven.

Ingredients you will need

Broth

Equipment you will use

Dutch Oven

Remove the bay leaf and thyme sprigs. Bring the juices to a boil, then simmer until thickened slightly. Return the browned ribs to the sauce. (I know a lot of recipes have you strain the vegetables out, but for some reason I really like having the soft vegetables in my sauce, so I leave them.)

Ingredients you will need

Fresh Thyme

Vegetable

Bay Leaves

Sauce

Ribs

At this point you can cool and refrigerate it until the next day, then gently rewarm it and serve. Or serve it right away, accompanied by the Gorgonzola pudding and your choice of greens.

Ingredients you will need

Gorgonzola

Greens

Garnish with a bit of chopped parsley, if you'd like.

Ingredients you will need

Parsley

Preheat your oven to 350F (you can also use a 325F oven, if you're baking this at the same time as the ribs, and just increase the baking time).

Ingredients you will need

Ribs

Equipment you will use

Oven

Whisk together all the ingredients except for the black pepper (it will be lumpy).

Ingredients you will need

Black Pepper

Equipment you will use

Whisk

Butter a small baking dish (9 inch) and pour the pudding mixture into it.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Sprinkle the top with freshly ground black pepper. Cover the baking dish with foil, place it in a larger baking dish and put it into the oven.

Ingredients you will need

Ground Black Pepper

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Add hot water to the larger baking dish until it comes 1/2 or 3/4 of the way up the sides of the dish with the pudding (this is the only way I've figured out of making a water bath without me spilling all over as I try to put it into the oven. Maybe you're more coordinated than me, though.)

Ingredients you will need

Water