Coming up with a title for this recipe put me in quite a pickle this week, no pun intended. I flip flopped between Short Rib Goo/Butter/Marmalade. At one point, I was very intent upon using the word gooey in the name. In the end, Short Rib Jam sounded the best to me. This challenge was another first for me as I was a short rib virgin until tonight. I have tasted but have never cooked. The short ribs consumed until now have always been on the bone. I envisioned a sticky, gooey (ha!), and hot meaty jam spread onto a thick slice of toasted bread, served up with a salad or vegetable soup. I also wanted it to verge on being sweet and salty. Inspiration struck while going through my grandmother's recipe file and coming across some old school recipes for creamed chipped beef on toast. The onions and shallots melted down into nothing, the wine and honey give it sweetness, and the miso paste adds a saltiness. I dare call it heaven and good for cold days. I served it up bruschetta style on a cranberry-almond no knead bread (made by me also) alongside a quinoa roasted vegetable and spaghetti squash salad (with homemade...with anchovies Caesar salad dressing) It could also be served on egg noodles/polenta or eaten right off the spoon.

Share: