Short Ribs
Get out large crock pot
Braise short ribs in a touch of coconut oil on all sides (a little olive oil would work)
Cut vegetables into big chunks (I used onion, red pepper, carrot, parsnip, celery)
(I saved all the vegetable peels and scraps for the stock pot -after dinner added the bones and made broth)
Put a layer of vegetables into crock pot, a layer of short ribs, a layer of vegetables, sprinkling lightly with Kosher salt and fresh ground black pepper
Deglaze skillet with a cup of black coffee, and add this to the crock pot
Cook on low setting for 8 hours (or 4 hours of high if you have to)
Using a slotted spoon, and carefully removed ribs, place into baking dish, put in 250 degree oven to keep warm (and firm up a bit)
Strain out vegetables (they might work for you to puree, they might just go into the stock pot)
De-grease the cooking juice/broth (I have one of those fancy measuring cups with a plug. Just chilling and pulling of the fat works too)

Strawberry Demi Glace
Put 1 cup of broth into a nonstick, nonreactive skillet (not cast iron) and simmer until reduced by half
Add 2 tablespoons strawberry jam and reduce by half again-you are looking for sauce to be slightly thickened and silky, but not sticky and not burnt! (Strawberry jam was handy. Fig, cherry or raspberry would all be lovely)

Place ribs on serving dish, drape with demi-glaze , serve with starch (mashed red skin potatoes for us) and green vegetable of your choosing. Yum!

(Don’t forget to save those bones for the stock pot. Our broth is cooking now. Tomorrow night: Short Rib Scented Vegetable Barley Soup)

May all babies be born into loving hands