26
27
Once the ribs are browned preheat oven to 300˚F on regular bake with
rack in position 2.
Add onion, garlic, and carrots to casserole and brown. As the vegetables
brown, scrape the residue on the bottom of the casserole with a wooden
spoon to mix in with the vegetables. Add the sprigs of thyme and stir.
Once vegetables are well browned and soft, add the vinegar. It will
reduce immediately; when it does, add the red wine and simmer for about
5 minutes until the wine has been reduced by half. Stir in the tomato
paste and place the ribs back into the casserole. Stand the ribs up so
that the ribs are actually sticking up in the air. Add enough stock for the
liquid to come half way up the sides of the ribs.
Cover casserole and place in oven. Check every half hour to make sure
the liquid is merely simmering. If the liquid is boiling rapidly, reduce the
temperature of the oven. If necessary add more stock. After one hour,
turn the ribs in the liquid with a pair of tongs. Cover and return to oven
until the meat is falling off the bone and very tender – about another 1 to
1
1
⁄
2
hours.
Remove ribs from liquid and reserve. Place casserole on stove. Skim fat
well and reduce the liquid so that it thickens to a sauce consistency.
Return ribs to sauce to warm and serve.
It is also possible to cool ribs in their liquid and refrigerate to reheat and
serve the following day (the flavors will just intensify and get better
overnight).
Nutritional information per serving:
Calories 556 (41% from fat) • carb. 18g • pro. 48g • fat 25g
sat. fat 8g • chol. 146mg • sod. 3676mg • calc. 43mg
ROASTED ROOT VEGETABLES
Makes 8 servings
1
pound Yukon Gold or fingerling potatoes, cut into
1
⁄
2
-inch rounds
1
pound yams, peeled, cut in half lengthwise, sliced into
1
⁄
2
-inch
half moons
1
cup parsnips, peeled and cut into
1
⁄
2
-inch slices
1
cup peeled baby carrots
4
garlic cloves, smashed
1
⁄
4
cup extra virgin olive oil
1
teaspoon kosher salt
1
⁄
2
teaspoon coarsely ground black pepper
Preheat oven to 450˚F on roast or convection bake with racks in positions
1 and 3.
In a large mixing bowl toss all ingredients together well.
Divide ingredients between 2 quarter-sheet trays lined with aluminum foil.
Place in oven. After 20 minutes remove racks, lightly toss vegetables on
tray and return trays to oven, switching the trays’ positions. Bake for an
additional 20 to 25 minutes, toss one more time and bake until all
vegetables are evenly browned, about 5 minutes.
Nutritional information per serving:
Calories 207 (30% from fat) • carb. 34g • pro. 3g • fat 7g
sat. fat 1g • chol. 0mg • sod. 189mg • calc. 33mg
Variation: Add 2 teaspoons of your favorite chopped herb, such as
rosemary or thyme.
Another nice addition to this vegetable mix would be a
1
⁄
2
cup of
Brussels sprouts cut in half.
