Comfort Food-Costco Short Ribs

[MuskyHopeful]

It's been a long winter here in Wisconsin for my family with near record snow falls, stretches of sub-zero wind chill factors, and what has been several months of varying coughs, fevers, and overall malaise. My wife has battled a bronchial affliction for the past six weeks with at least two separate colds as decorative layers. My daughter, who was busy with school plays, projects, and recitals, has also been coughing and experiencing an intermittent fever as have most of the other students in her elementary school. Even I, who rarely succumbs to an illness, in early January experienced a four day butt whomping from a virus of some sort, (aches, fevers, and other unmentionable symptoms) that left me so incapacitated that for the first time in the adult portion of my 47 years I actually began contemplating my own mortality. LOL. I was weak for over two weeks.

Couple the weather, the cacophony of illnesses, the depression associated with the Packer loss to the Giants, and a downturn and then violent upturn in my real estate appraisal business, and very little cooking of any kind has taken place in my home for what seems like years. A sandwich here, a can of soup there, spaghetti and Ragu, a frozen pizza, a delivered pizza, burgers made, and burgers from a bag, the cupboards have been bare, the Wolf range starved for attention. My God, one night we even ate Hot Pockets that I bought 5 for $10.00. That is not quality eating.

Yesterday the better half and I visited a new Costco in our area to replace the tires on her middle aged mini-van. I had previously purchased some steaks at this Costco that I did not find overly appealing, but yesterday a five pound package of $3.99 per lb. boneless beef short ribs caught my eye. Feeling chipper for the first time in weeks, I pledged to make the family a hearty meal of real comfort food. I figured this would go well with today's version of this winter's season long storm.

The ribs turned out to be fantastic. When I removed the plastic, I was amazed to find well trimmed, well marbled, seven inch long, thick chunks of beef whose appearance reminded me of New York strips.

I cut them in half, seasoned with Kosher salt and fresh cracked pepper, and seared those babies in a little oil in my 13 quart Le Creuset Dutch oven until almost black, deglazed the pan with white wine, added beef broth to half way cover, sprinkled with french herbs and Penzey's prime rib seasoning, tossed in a couple bay leaves, then popped it in the oven for two hours or so.

As the fat was braising out of those chunks of beefy delight, I caramelized three large sweet onions. About the time they were sweetly browned. I removed the ribs from the oven and then the pan, poured the liquid into a fat separator, returned the liquid and the ribs, added the onions, some sliced baby portabellos I sauteed, and a couple tablespoons of tomato paste. I added a little extra broth to bring up the level.

Back into the oven for another two hours. When they came out they were as tender as you would expect, but not falling apart. I removed them from the liquid, added another cup and a half of broth because it had thickened and reduced considerably. I heated this gently and finished the sauce with a couple small squirts of Dijon mustard and two tablespoons of butter.

I served the ribs and the rich onion/mushroom/mustard gravy over Harrington's hand made Amish egg noodles. The noodles themselves are so thick and hearty they require 25 minutes of simmering, and it was like having a carbohydrate meat in the dish.

Boy oh boy oh boy oh boy was it good. The three of us, chewed, grunted, and slurped our way through two helpings each. My wife, who is still battling a cough, is now sleeping on the couch with what appears to be a satisfied smile on her face, my daughter is lolling lazily on the love seat with our Westy in her arms while she watches "King of the Hill", and I'm typing this with my lap top balanced on my distended belly.

I think short ribs are my absolute favorite comfort food. Head to head, IMHO, they knock beef stew and pot roast all around the house. Of course, a lamb or veal shank offers considerable appeal, but I think of those two in a more fine dining kind of way.

What say you, ChefTalkers? Let's hear some of your favorite comfort foods.

Kevin

Sorry for the long windedness of this post, but it's been a while since I've put anything up here.

[Suzanne]

My guess is that a lot of us had to have our own dinners before we could tackle this paean to the joys (and restorative power) of good cooking.

For me, there are two types of comfort food -- the short rib/lamb shank kind that you so beautifully describe, and the ZING!!! kind, of which my favorite (even more than a good bowl of chili) is a Malaysian curry chicken udon noodle soup from a place near me. When I'm down, physically or mentally or both, there's nothing like a big shot of spice and heat to make me feel alive again.

[Blueicus]

Pretty nasty day out here today so clearly my first instinct was to fry myself a huge platter of tempura shrimp, sweet potatoes and onion rings... very unhealthy but so good.

[DC Sunshine]

MH - what a great tale

Favourite comfort food - if its cold and raining - its gotta be simple and hearty. Mash potato, gravy, sweet carrots, rib steak done rare. My family wouldn't agree on the rare but hey. Or lamb kidneys done pink with a red wine reduction on steamed rice. Or a plain lamb stew, onions, carrots, beans, potatoes, tomatoes, paprika, oregano, garlic, bay leaves, slow cooked until thick and the meat is falling apart.
Or butternut pumpkin soup, thick and sweet, with ginger, sour cream on top, side of fresh baguettes with butter.
For a lunch dish - oriental chicken soup - loads of ginger, garlic, mushroom, spring onions, soy, pepper, fish sauce, touch of sesame oil, chicken stock (obviously).

My mum's sauerkraut with crispy debrecini sausages.

Or just grab the tub of icecream and a spoon

[Mezzaluna]

MH, what a wonderful scene you painted! I've been cooking more comfort food lately too. Last night it was pot roast but I also made a pot of chicken soup for a friend. The aromas in my kitchen were comforting themselves.

Matzo ball soup would be up there on the list. But Suzanne's description of noodles reminds me of the quickie noodle dish I concocted when I was a very poor, young teacher. Make a package of ramen noodles, then scramble an egg and stir it in. Season with sesame oil and hot sauce. Mmmm..... It made a great breakfast.

[chrose]

Nice post Kevin. Up here in Upstate, NY it's been similar in a lot of ways. That coupled with the fact that my Dr. put me on the South Beach Diet. More to clean out my sugars although my weight has been creeping up. So there has been no comfort in my food for the last 3 weeks. Not that I have starved or anything, but no sugar and no carbs
Last night though I did splurge somewhat and made a Pad Thai with Shrimp and chicken and the rice noodles were the first dinner carbs I have had in 3 weeks. Very nice and very comforting. As far as I am concerned I think it comes down to (for me anyway) Comfort food is served in a bowl and not on a plate. And there has to be a starch involved to be comfort!