What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
This recipe, takes the short rib to the moon with flavor. I've prepared short ribs in a variety of ways but this recipe is my family's favorite by far. Finger licking good! I serve it with Roasted Spaghetti Squash. You can serve with Israeli Cous Cous, Bulgar Wheat Pilaf, or rice though I lean towards using the squash option to lower the carb and calorie count of this meal.
I like to make these ribs a day ahead. After they have been refrigerated overnight I like to scrape the fat off before reheating and serving.
Ingredients...
- 1/2 cup flour
-
1.5 teaspoons salt
-
1/2 teaspoon ground pepper
-
2.5 pounds beef short ribs
- 1/4 cup butter or margarine
-
1 cup
chopped onion
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1 cup beef broth
-
3/4 cup red wine vinegar
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1/2 cup brown sugar (or a 1/4 cup Splenda Brown Sugar Blend)
-
1/4 cup chili sauce
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2 tablespoons ketchup
-
2 tablespoons Worcestershire Sauce
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2 tablespoons
minced garlic
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1 teaspoon chili powder
Here's how you do it....
- Preheat your oven to 350 F.
- Mix the flour, salt, and ground pepper in a bag.
- Add the short ribs and shake until coated.
- Heat a large skillet to medium and add the butter.
- Brown the ribs on all sides.
- Place the browned ribs in a roasting pan or casserole. Do not wash the skillet.
- Into the, still hot, skillet put the remaining ingredients: chopped onion, beef broth, red wine vinegar, brown sugar, chili sauce, ketchup, Worcestershire Sauce, minced garlic, and chili powder.
- Stir and bring to a boil.
- Pour over ribs.
-
Cover, put in the hot oven, and reduce the temperature to 225 F.
- Allow to braise for at least 3.5 hours or longer. Time permitting I usually go at least 5 hrs.
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