It’s almost one month since I’ve given birth to our sweet, lucky little boy – Rowen Gray – and boy has it been an adjustment. We’ve started on the “sleep deprivation” spiral, zero time for laundry, constantly burping him (as he has reflux), and loving every second of his adorable little self. You never fully understand how much it will change your life when you have a child, until you actually have one. As exhausting and frustrating it can be, I would not trade it for the world.
With that said, balancing having a newborn and being in the kitchen is a real struggle. Granted it’s only been a few weeks, and I’m still learning ways to navigate Rowen and while I can strap him in a carrier and cook, I also need to take time for myself and, like, sleep. This week began Passover, and coincidentally, we are all going through one of the most challenging and uncertain times as a country, as a human species, and I would be remiss if I did not mention how eerily similar this pandemic is to the story of Passover. I think now more than ever we have to be grateful for the family and loved ones around us, stay home and do our part to slow the spread of this COVID-19, count our blessings, and manifest kindness.
Passover this year was very different: no traditional Seder, not even a Seder plate. We had a virtual Seder on Wednesday which is better than not being able to see them at all. I had taken out short ribs that I ordered from Whole Foods but wasn’t even sure what I wanted to do with them, let alone was I sure I wanted to cook. Nevertheless, I made them, and they came out beyond incredible.
Here’s what you’ll need:
- 2lbs short ribs (I prefer bone in – it adds more collagen and nutrients)
- 1 carton beef stock or bone broth – I love Kettle and Fire brand
- 1/4 cup wine (I used white because it was open, but red would be great too).
- 1 cup coconut aminos
- 2 celery stalk, chopped
- 2 large carrots, peeled then sliced thick
- 2 medium zucchini, rinsed then chopped
We have a decent amount of fresh produce and so I knew I wanted to incorporate that into this dish anyway, so I got started on the short ribs. I seared them in some avocado oil with a heavy seasoning of salt, pepper, and rosemary. I let them brown on all sides and then deglazed the pot with the broth, coconut aminos, and dry white wine.
I threw in the chopped veggies and added a bit more salt and pepper. Covered the pot and turned the flame to a medium low for two and a quarter hours (2.25 hr). Literally that’s it. The meat fell off the bone and the veggies were the perfect tender consistency. We had potato kugel with it and some matzo ball soup because #passover, and it was a delicious Seder for a newly family of three. L’chaim.