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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.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

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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Succulent Short Ribs

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.
  • 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
  • 1 cup beef broth
  • 3/4 cup red wine vinegar
  • 1/2 cup brown sugar (or a 1/4 cup Splenda Brown Sugar Blend) 
  • 1/4 cup chili sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons minced garlic
  • 1 teaspoon chili powder

Here's how you do it....

  1. Preheat your oven to 350 F.
  2. Mix the flour, salt, and ground pepper in a bag.
  3. Add the short ribs and shake until coated.
  4. Heat a large skillet to medium and add the butter.
  5. Brown the ribs on all sides.
  6. Place the browned ribs in a roasting pan or casserole. Do not wash the skillet.
  7. 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.
  8. Stir and bring to a boil.
  9. Pour over ribs.
  10. Cover, put in the hot oven, and reduce the temperature to 225 F.
  11. Allow to braise for at least 3.5 hours or longer.  Time permitting I usually go at least 5 hrs.

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