Balancing in the dark / Braised Short Ribs

Our kitchen has a large picture window with a lovely view out to our back yard. Since we have not mowed the grass yet, we still have not scared away our tiny bunny family or the beautiful birds that end up perching on the wires. This morning there was a nice fat robin, perched on a wire, balancing itself, redistributing it's weight every second or two, moving it's tail, wings, changing it's grip. It reminded me of these exercises that my physical therapists have given me.... stand on two layers of foam, close your eyes and hope you don't fall. Try it..... it is really difficult, especially for someone who has had their nerves rearranged by a crazy disease. I felt like that chubby robin, perching myself on my own wire, constantly re-balancing and shifting my weight to keep myself upright. As my friend Kurt says, make your feet like a table and distribute the weight. I end up sinking my toes into the ground underneath me and steady my core, trying to maintain B A L A N C E. Unfortunately I do not have a tail or wings, but I do have an amazing body that somehow is bringing me back into balance, little by little every day.

We went out for supper last night at the Great Dane. All I wanted was one of their nicely crafted wheat beers, but went for a glass of wine that went straight for my legs! Arrrgh! Nix wine off my list of troublesome foods for the MS lady - no way. I chalked up the immediate buzzing sensation to cheap wine with added fillers, should have just gone for the beer. My life is balancing itself out, that is what we are destined to do.... it is our challenge. Feel the shifts and then compensate. Sometimes I feel jaded that my diet has to go back to something so pure. I like my wine and beer and my occasional sweet treat, lover of life and people I am.... so pulling my social vices out of the mix can leave me feeling a bit stranded. Alone, in my kitchen, waiting for the healing goddess to descend upon my kitchen space and swap out my nervous system,I guess for now I will just end up cooking these amazing Short Ribs....

Being on the MS healing diet means cutting out saturated fats, or at least limiting them. I guess the short ribs will definitely take me over my allotted serving for the day. Anyhow, they are in the oven as I write....slowing cooking for 3 hours. I am just putting into perspective my life as I look out the window. Remaking myself, helping my body and listening to it.

It is cold here and I will bake today. Yesterday I mentioned rhubarb... and rhubarb crisp it will be with a gluten free topping...... but later.... first we must wait for the ribs.

Braised Short Ribs

Serves 4

3 lbs beef short ribs. We are so fortunate to have Fountain Prairie Farms near by. Wonderful meat and beautiful people.
Salt
Freshly ground pepper
1 tsp ground cumin
1 large onion
1/2 lb crimini mushrooms, quartered
1/3 cup good balsamic vinegar
1 cup plus red wine
large handful chopped parsley
5 large carrots
2 lbs. potatoes
several hours to sit and wait while your house fills up with yumminess ♥

1. Take your ribs out of the package and let sit for about 30 minutes. You want to take the chill off the meat before you sear/brown it in the pan. At this time you can take your dry rub, 1 heaping tsp each of salt, black pepper, and cumin, and rub into meat, all sides. Sprinkle again lightly with salt.
2. Turn oven on to 300 degrees.
3. Take out your dutch oven, I use a wonderful old Le Creuset pan. It is heavy duty and really maintains the head when you brown your meat. Turn on burner to about medium and let that pan get nice and hot. When it is HOT, take one of your ribs and start browning it, keep turning it so that you are able to seal that meat. Take out and brown the other ribs. Get the meat nice and brown, you will appreciate it when you taste it later on.
   
4. Take your chopped onion and throw into pan, if not enough drippings add a bit of oil. Cook up your onions at this temp and when they have had a good 3-5 minutes in the pan, take your balsamic vinegar and let it deglaze your pan. Your house will begin to smell really good at this point. Throw in your wine and mushrooms as well. Give the vinegar and wine some time to reduce, about 5 minutes. Add 1 cup water ( I do not use broth as they have too many additives and too much salt)
5. Cover and put meat into over for 1 hour. Take out and turn meat, add more liquid if necessary, wine/water mix. Put back into the oven for 1 more hour. The meat will begin to pull away from the bone.
6. Chop carrots and potatoes. Add into pan, stir juices and put back into the oven for 1 more hour. You will have cooked the meat for 3 hours.....you could knit part of a scarf or make dessert during the cooking time. Enjoy...
7. Take dish out of oven and let sit for 15 minutes.
8. Dish up and eat! You will probably have to pull some of the meat off the bones. Buen Provecho!
   

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