We don’t get up early on Sundays. Even if we’re awake on the early side, rushing out the door to get a bunch of errands completed is never in the cards. It’s Sunday, and not for any spiritual reason, rushing out the door with coffee in hand on this day just doesn’t feel right. I’ve actually turned down jobs that require I come in on Sunday; surely one of the reasons I am self-employed.
That being said, it is an absolute necessity that we make it to the Farmer’s Market every Sunday. It is where we get about 80% of our meat for the week, and nearly all of our vegetables. Do we make it there early, before the crowds? Nope. Never. The hours are from 9am-1pm, and I’d say our average arrival time is right around 11:30. Sometimes this actually works in our favor. Like last week, for example, when our meat guy threw us a few smoked ham hocks and said “throw one in with your short ribs.” End of the day at the end of the market week = he really didn’t want to bring a bunch of ham hocks back to the ranch.
I would have never thought to add a smoked ham hock to short ribs while they braised, and the result was sublime. If you don’t eat pork, or don’t have people throwing ham hocks at you like I do (what?) this recipe is still delicious without them. Either way, serve this with cauliflower mash– you’ll want something to soak up the sauce.
2 pounds meaty grass-fed short ribs (about 6 – 8 bones total)
1 smoked ham hock
1 1/2 C red wine (whatever you like to drink, or anything full bodied, but not too sweet)
1 C beef broth, preferably home-made
1 t fresh rosemary, chopped
1 T grass-fed butter
Preheat your oven to 350
- In a Dutch oven or heavy oven safe pot with lid, melt the butter over medium-high heat.
- Liberally salt and pepper the short ribs and add them to the pot, searing on both sides.
- Add the wine, broth and rosemary and bring to a simmer.
- Add the ham hock.
- Place the lid on the pot and place in the oven.
- Allow to braise for 1 1/2 hours, then carefully remove from the oven.
- Remove the short ribs and ham hock from the pot and set aside.
- Reduce the braising liquid until it is roughly 1 C by simmering over medium heat. The amount of time this will take will depend on how much liquid evaporated while cooking.
- Shred the meat from the ham hock and discard the bone and skin.
- Plate the short ribs on top of the cauliflower mash, if serving, and top that with shredded ham hock and sauce
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