Ribs on menu at ‘Jayni’s Kitchen’

Join “Jayni’s Kitchen” this week for “A Man with a Pan: Dana Fertig’s Beef Short Rib Menu.”

Fertig, a veterinarian in academic affairs for Hill’s Pet Nutrition, will prepare the following recipe in this repeat episode. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Beef short ribs

5 pounds beef short ribs

Salt and black pepper

2 to 4 tablespoons olive oil

1 large onion, chopped into 1/2-inch pieces

1 large poblano chile pepper, seeded and chopped into 1/2-inch pieces

1 large sweet red pepper, seeded and chopped into 1/2-inch pieces

2 medium carrots, peeled and sliced into 1-inch sections

6 to 8 garlic cloves, coarsely chopped

2 tablespoons brown sugar

1 1/2 tablespoons chili powder,

medium heat

1 1/2 tablespoons chipotle chile

powder

1 tablespoon ground allspice

3 tablespoons dried oregano

2 tablespoons ground cumin

3 broad strips orange zest

2 cups freshly brewed strong coffee

1 14-ounce can diced fire-roasted tomatoes

2 tablespoons tomato paste

Fresh cilantro, chopped

Sprinkle the short ribs with liberal amounts of salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches, approximately 4 minutes per side, adding more oil to the pot if needed. Once browned, transfer the short ribs to a platter, reserving the drippings in the pot.

Add the chopped onion, poblano pepper, red pepper and carrots to the drippings in the Dutch oven and cook over medium heat, stirring frequently until the onions are tender, about 6 minutes. Add the garlic and saute for 1 minute. Add the brown sugar, chili powders, allspice, oregano, cumin and orange zest. Stir for 30 seconds, then add the coffee, tomatoes with juice and tomato paste. Bring the mixture to a boil, scraping up the browned bits on the bottom of the pot.

Return the ribs to the pot, bring to a boil, cover and bake in a 300-degree oven until the meat is tender, approximately 1 hour and 45 minutes. Skim the fat from the sauce and season with salt and pepper. For a thicker sauce, transfer the ribs to a warm platter and cover. Reduce the sauce over medium-high heat to the desired thickness. Skim off excess fat. To serve, spoon the sauce over the short ribs and sprinkle with chopped cilantro. Serves 6.

Mashed potatoes with goat cheese, olives

2 pounds Yukon gold potatoes, peeled and quartered

2 tablespoons fresh thyme, or 3/4 tablespoon dried thyme

5 or 6 garlic cloves, peeled

2 or 3 tablespoons unsalted butter, cut into cubes and softened

4 ounces goat cheese, room

temperature

1/3 to 1/2 cup whipping cream, warmed

1/2 cup kalamata olives, pitted and coarsely chopped, or other olives

of choice

Salt and black pepper, to taste

Extra-virgin olive oil

Fresh thyme sprigs

Place the potatoes, garlic and thyme in a large saucepan and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10 minutes. Pour off most of the cooking water, leaving 3 to 4 tablespoons of water in the pan with the potatoes and garlic. Mash the potatoes and garlic with a potato masher. Stir in the butter and goat cheese, then enough of the whipping cream to achieve the desired consistency. Add the olives and season with salt and pepper.

Spoon the potatoes into a serving bowl and drizzle with olive oil. Garnish with fresh thyme sprigs. Serves 6.

Sauteed swiss chard with garlic & pine nuts

1/3 cup pine nuts

2 bunches Swiss chard

2 tablespoons olive oil

2 garlic cloves, thinly sliced

lengthwise

Salt and black pepper, to taste

Balsamic vinegar, to taste

Extra-virgin olive oil, to taste

In small frying pan, toast the pine nuts over medium heat, shaking the pan frequently. Pour the toasted pine nuts onto a small plate and reserve.

Rinse the chard under cold running water and drain well. Cut the leafy parts into large segments and chop the stems into 1-inch pieces. Set aside. Heat the olive oil in large skillet over medium-high heat, add the sliced garlic and saute until lightly browned, 1 to 2 minutes. Add the chard and cover the pan for about 1 minute to wilt the chard. Uncover and stir frequently for 1 to 2 minutes more, until tender.

Sprinkle the cooked chard with salt and pepper. Drizzle with olive oil and balsamic vinegar. Top with the toasted pine nuts. Serves 6.

– Recipes by Dana Fertig.