Sometimes I’m faced with a harsh reality or two when living in New York. One of those realities made itself clear yesterday, when I was on my way home from work, which is that if you’re alone, you’re own your own out there. I’ve had bad allergies all week, and as much as I keep trying to avoid pumping myself full of Claritin, I had to bite the bullet and just take some yesterday, as I could hardly breathe and just wanted to get through the day. I decided to work out quickly before heading home, which went fine, but then as I was heading out, I felt a little woozy and light headed. I figured I was just tired, and the sooner that I got home, the better. As I was walking to the subway, though, I started to feel really light headed…but what can you do? It was around 6 PM in midtown – there was no way I was going to be able to get a cab (they switch shifts around this time, combined that with the fact that everyone and their mother is also trying to hail a cab), and it’s not like I could just call someone to come pick me up (who owns a car in New York?). I grabbed some hard candies, figuring maybe the sugar would help, and just went down into the subway, where I immediately felt like I was going to pass out. I sat down on a bench, which I never do because they are disgusting, and just focused on the fact that I’d be home in 20 minutes. The train came, and I flung myself onto a seat, closed my eyes, and just tried to breathe. At this point, I’m sure that I was half dizzy, half panicking. I was mostly worried about passing out and hitting my head or losing my belongings or something like that – I figured if my fellow passengers saw me go down, someone would help me, because New Yorkers are actually good, caring people (mostly). I transferred to my next train, and again, was lucky enough to grab a seat. That subway ride home was the worst ever, especially because it was raining a bit, meaning it was going at a snail’s pace and all I wanted to do was fall into my apartment. Obviously, I got home alright, and immediately crashed on the couch in my coat and workout clothes where I slept (or passed out? who knows) for half an hour before getting up and feeling mostly alright. Sometimes this kind of thing can be a bit scary, but it also makes me a stronger, more resilient person, right? Next time I feel that way, though, I’m definitely not going to get on the subway.
Now, on to bigger and better things – short ribs. This is one of my favorite cuts of meat; they are easy to cook and always come out fall-off-the-bone tender; I’ve never needed to use a knife with short ribs, and neither will you. This recipe is pretty fool proof, and a great way to cook short ribs if you’ve never done it before. I again, used blood orange juice, as I did last week with my machaca tacos, but regular orange juice will do just fine, too. The sweet, citrusy glaze on top of this dish is something that almost anyone would enjoy, especially with a side of grilled vegetables or even white rice. It’s still pretty chilly in NYC, so I’m going to keep braising away until I can’t take the heat, and I hope you do the same, as I’m sure this summer will be another scorcher and you won’t want to be turning the oven on at all!
I am only slightly obsessed with blood oranges at the moment.
- 2 pounds veal short ribs
- 2 tablespoons olive oil
- 1 shallot, minced
- 6 stalks scallions, thinly sliced and divided (half for recipe, half for garnish)
- 1 1-inch piece of ginger, minced finely
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ cup low-sodium soy sauce
- ⅓ cup water
- ¼ cup blood orange juice
- ¼ cup red wine
- 1 tablespoon balsamic vinegar
- 2 tablespoons blood orange juice
- 2 tablespoons hoisin sauce
- Preheat your oven to 350 degrees F. Add your olive oil to a high-sided, oven-proof pan over medium heat, and add in your shallot, scallions, and ginger. Cook for 4-5 minutes, until the shallot has become translucent, then add in the garlic and pepper flakes and stir for another minute or so, until fragrant. Add in the soy sauce, water, orange juice, red wine, and vinegar, then stir to combine, then add in the ribs. Bring to a boil, then cover and place in the oven for 1½ hours or so, until the veal is tender and cooked through.
- Remove the veal from the pot and cover. Skim any fat from the cooking liquid, then place the veal back in the pot and brush with the combined hoisin sauce and remaining orange juice. Bring the heat in the oven up to 450 degrees F, and place back in the oven, uncovered, for an additional 5 minutes or so, until the hoisin glaze is bubbling and slightly caramelized. Garnish with some sliced scallions and serve.