Short Ribs with Barbecue Sauce

It took me over 5 hours to get home last night. It usually takes 50-75 minutes. And in addition to the frightening drive on icy roads, I had barely 1/4 tank of gas. On my way in to NYC from Connecticut in the morning there were no open gas stations. Going back home later, I found one on the highway — they only had regular and my car needs premium, but I bought some anyway. Which was a good thing because otherwise I never would have made it home. We were stopped for over an hour because of the need to clear accidents on the icy road. But I have to say that when we could drive, everyone was careful, cautious and respectful. I have never seen this kind of courtesy or caution before. No one drove faster than 10 MPH. No one switched lanes. No one tailgated. Everyone left enough room so that if a car skidded — which mine did 3-4 times — there would be plenty of room and time to straighten out. Thank you, thank you, fellow drivers. I learned from a storm long ago, to carry water and snacks in the car. I had graham crackers, pistachio nuts, a clementine and leftover coffee in a thermos. It was the most nerve wracking drive I’ve ever taken. I spent the time listening to the radio in between thinking about what I would do if I hit another car or my car swerved off onto the grass or I ran out of gas. I have to confess to more than one or two fantasies about my car skidding off the road, into the railing and over the edge into an icy stream. And about snow-laden trees falling on my car. But I got home. And I was grateful to get home safely. It didn’t matter that it took so long.  And I am lucky because there was a hot dinner, a set table and a glass of wine waiting for me. I had cooked some short ribs recently and during the power outage they stayed cold in the freezer, the plastic container packed in ice. Ed put them in a casserole, put them in the oven and voila! dinner. So, I recommend making a load of these, store them in portions in your freezer and then you can have dinner in a flash when needed too. Stay safe everyone.   Short Ribs with Barbecue Sauce   5-6 pounds beef short ribs  2 tablespoons olive oil 2 medium onions, sliced 2 carrots, peeled and cut into chunks 2 stalks celery, peeled and cut into chunks 2 medium parsnips, peeled and cut into chunks 2 cups cubed, peeled butternut squash 1 cup ketchup  1 cup red wine  1 cup beer  1 cup beef stock  1/4 cup apple cider vinegar  2 teaspoons Worcestershire Sauce  3 tablespoons brown sugar  2-3 thyme sprigs  1 bay leaf salt and freshly ground black pepper to taste Dry the surface of the meat with paper towels. Heat the olive oil in a large sauté pan over medium heat. Working in batches, cook the meat, turning the pieces to brown them, for 4-5 minutes or until lightly browned. Remove the meat and set it aside. Add the onions, carrots, celery, parsnips and squash to the pan and cook for 2 minutes. Stir in the ketchup. Pour in the red wine, beer, stock, cider vinegar and Worcestershire Sauce and stir the ingredients. Stir in the brown sugar. Return the meat to the pan and spoon some of the sauce over them. Place the thyme sprigs and bay leaf in the liquid. Sprinkle with salt and pepper to taste. Bring the liquid to a boil. Lower the heat, cover the pan and cook at a bare simmer for 4-5 hours or until the meat is fork tender (or place in the oven at 225 degrees). Makes 6 servings  

It took me over 5 hours to get home last night. It usually takes 50-75 minutes.

And in addition to the frightening drive on icy roads, I had barely 1/4 tank of gas.

On my way in to NYC from Connecticut in the morning there were no open gas stations. Going back home later, I found one on the highway — they only had regular and my car needs premium, but I bought some anyway. Which was a good thing because otherwise I never would have made it home.

We were stopped for over an hour because of the need to clear accidents on the icy road.

But I have to say that when we could drive, everyone was careful, cautious and respectful. I have never seen this kind of courtesy or caution before. No one drove faster than 10 MPH. No one switched lanes. No one tailgated. Everyone left enough room so that if a car skidded — which mine did 3-4 times — there would be plenty of room and time to straighten out.

Thank you, thank you, fellow drivers.

I learned from a storm long ago, to carry water and snacks in the car. I had graham crackers, pistachio nuts, a clementine and leftover coffee in a thermos.

It was the most nerve wracking drive I’ve ever taken. I spent the time listening to the radio in between thinking about what I would do if I hit another car or my car swerved off onto the grass or I ran out of gas.

I have to confess to more than one or two fantasies about my car skidding off the road, into the railing and over the edge into an icy stream. And about snow-laden trees falling on my car.

But I got home. And I was grateful to get home safely. It didn’t matter that it took so long. 

And I am lucky because there was a hot dinner, a set table and a glass of wine waiting for me.

I had cooked some short ribs recently and during the power outage they stayed cold in the freezer, the plastic container packed in ice. Ed put them in a casserole, put them in the oven and voila! dinner.

So, I recommend making a load of these, store them in portions in your freezer and then you can have dinner in a flash when needed too.

Stay safe everyone.

 

Short Ribs with Barbecue Sauce

 

5-6 pounds beef short ribs 

2 tablespoons olive oil

2 medium onions, sliced

2 carrots, peeled and cut into chunks

2 stalks celery, peeled and cut into chunks

2 medium parsnips, peeled and cut into chunks

2 cups cubed, peeled butternut squash

1 cup ketchup 

1 cup red wine 

1 cup beer 

1 cup beef stock 

1/4 cup apple cider vinegar 

2 teaspoons Worcestershire Sauce 

3 tablespoons brown sugar 

2-3 thyme sprigs 

1 bay leaf

salt and freshly ground black pepper to taste

Dry the surface of the meat with paper towels. Heat the olive oil in a large sauté pan over medium heat. Working in batches, cook the meat, turning the pieces to brown them, for 4-5 minutes or until lightly browned. Remove the meat and set it aside. Add the onions, carrots, celery, parsnips and squash to the pan and cook for 2 minutes. Stir in the ketchup. Pour in the red wine, beer, stock, cider vinegar and Worcestershire Sauce and stir the ingredients. Stir in the brown sugar. Return the meat to the pan and spoon some of the sauce over them. Place the thyme sprigs and bay leaf in the liquid. Sprinkle with salt and pepper to taste. Bring the liquid to a boil. Lower the heat, cover the pan and cook at a bare simmer for 4-5 hours or until the meat is fork tender (or place in the oven at 225 degrees). Makes 6 servings