Heirloom & Kalamata Short Ribs

In cotton shorts & bare feet I padded in to the kitchen. I slowly lifted up the lid to see what was could possibly be responsible for such an intoxicating smell. On tip toes I could barely see over the big pot's rim, but I knew something good was in there. Inevitably, I was shooed out of the kitchen by a grandmother or someone like that.

Pots mysteriously bubbling away on the stove top always housed something that peaked my interest. Believe it or not, slowly bubbling pots aren't found too often on my stove. I blame it one the shooing. Or the lack of time. Regardless, yesterday I found myself home from work earlier than expected. With ample time on my hands & no one to shoo or pull me way from the kitchen I decided it was time to cook something. You know, something that just cooks. You put it on the stove. You leave it alone. You just let it cook. With little help other than time, big hunks of meat can become something truly decadent.

Heirloom & Kalamata Short Ribs
3 short ribs
1 c. baby heirloom tomatoes
1/4 c. kalamata olives, coarsely chopped
1 c. dry red wine
1 c. beef stock
1 can tomato sauce
1 white onion, diced
1 leek, greens & whites, chopped
3 cloves garlic, minced
2 sprigs fresh oregano, minced
1 sprig thyme, minced
3 tbsp. olive oil
salt to taste
pepper to taste

Salt & pepper the short ribs & set aside. In a large dutch oven, saute the onions until translucent in half of the olive oil (about 5 minutes). Add the remaining olive oil & short ribs. Brown the ribs on both sides (about 5 minutes). Take the ribs out & set aside for later.

Toss in the tomatoes (slice any larger ones in half, leave the small ones whole), garlic, olives, leek, thyme, oregano, & a bit of salt & pepper to taste. Saute until fragrant then add the red wine to de-glaze the bottom of the pan. Add the tomato sauce & beef stock. Bring to a boil. Add the ribs & any drippings that have collected back to the veggies & stock.

Turn the heat down to a slow simmer, cover the dutch oven loosely & cook for at least 2 1/2 to 3 hours. The longer you cook it the more tender the meat will be. Serve over a bed of rice or with crusty bread.