Models and actresses are often asked to do daft things like walk the red carpet in a sleeveless gown or pose for photos without a coat in forty degree weather.

Braving the London winter without my coat

It never phased me back then. Living in sunny, usually warm, southern California must have turned me into a wimp.
Guest chef on Community Cooking in Torrance

I can’t believe we are having another chilly, overcast day here in Los Angeles – it feels more like January than April, so I decided the weather called for short ribs.

To watch me make these short ribs on TV click here.

Making this episode was quite a giggle since my fellow PC, Karla, drove in from Yuma to help me (I was still recovering from heart surgery at the time).
Karla and I hitting the town to celebrate her birthday

Of course we got some restaurant spying in while we were at it since it happened to be on Karla’s birthday, and I had been couped up for far too long. We had our fun, then off to cook we went.
Less than two weeks now until we launch the new website – any last minute requests for members benefits you would like to see there? Don’t forget, Jewels from The Roving Stove will be migrating there when we launch, so be sure you don’t miss a post, please sign up here, if you haven’t already.

Harvest Short Rib Comfort




2 racks of beef short ribs (4 pounds)

1/4 cup flour
1 teaspoon pepper + more to taste
1 teaspoon salt + more to taste
3 Tablespoons canola oil, divided
1 large onion, chopped
3 celery stalks, chopped
3 large carrots, chopped
3 large parsnips, chopped
1 large sweet potato
3 cloves garlic, minced
2 tablespoons tomato paste
2 bay leaves
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 cups dry red wine
14 1/2 oz can diced tomatoes
3 cups beef broth
Italian parsley, chopped


1). Heat the oil in a large Dutch oven over medium heat. Mix flour, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Dredge the short ribs in the flour mixture, shake any excess off, and brown on all sides in the Dutch oven (you may need to work in batches). Remove to a plate and tent with foil to keep warm.

2). Add onion, celery, carrots, and parsnips to remaining oil and rendered fat. Cook until softened and starting to caramelize, 7-8 minutes. Add garlic, bay leaves, thyme, and rosemary, cook 30 seconds or until fragrant, giving it a good stir.

3). Add tomato paste, stirring well to mix throughout. Pour in red wine, stirring and scraping up any brown bits from bottom of pan, bring to boil and cook until reduced by 1/2. Add sweet potatoes, diced tomatoes, and beef broth. Return to boil, then reduce heat to medium low. Cover and simmer gently for 2-3 hours, until meat is so tender it falls from the bones. Stir occasionally, and make sure there is always at least 1 inch of liquid in the pan (adding more broth or water if necessary).

4). Transfer meat to a platter and tent with foil to keep warm. Skim fat, bring to boil, and cook until sauce has thickened, 10-15 minutes if necessary. Remove bay leaves, pour over meat, and sprinkle with chopped parley.

Note: Additional root vegetables I love in this dish include celery root, turnip, and rutabaga.

Variations: Play around with it… add different vegetables, herbs, and spices. Try an Asian twist with ginger, garlic, soy sauce, a little bit of sugar for balance, and some sesame oil; or go Southwestern with green peppers, jicama, chili, and chipotles for a little smokier flavor and serve with corn tortillas. The possibilities are as varied as you allow your imagination to run.

Serving Suggestions: Serve over mashed potatoes, with egg noodles, fresh crusty bread, or get creative with an array of grains from barley to quinoa (maybe with some toasted pecans or walnuts thrown in for a bit of crunch).
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