noun, plural lim·bos.
1. (often initial capital letter) Roman Catholic Theology. A region on the border of hell or heaven, serving as the abode after death of unbaptized infants (limbo of infants) and of the righteous who died before the coming of Christ
2. A place or state of oblivion to which persons or things are regarded as being relegated when cast aside, forgotten, past, or out of date: My youthful hopes are in the limbo of lost dreams.
3. An intermediate, transitional, or midway state or place.
4. A place or state of imprisonment or confinement.
Despite its definition, it feels awfully wonderful to be in limbo sometimes. That state of inbetweeness, of not knowing which direction you’ll fall into, of having the choice to lean in or lean out, of being both here and there. In its own way – it is quite liberating. Am I here in California or in New York? Either way, I am reaping the benefits of both, and I (surprisingly) could get use to this…
Empire State of Mind
Just after snapping the above picture of the Empire State Bldg, I flew back to California and the following Monday, I had the honor of dining at Nicole’s new home in the city. It’s always a treat to eat with her – I credit her for my love of food. You can read more about her here, here, and here.
Red Wine Braised Short Ribs
Source: Bon Appetit
For dinner, Nicole prepared a delicious braised short rib dish, coupled with a side of veggies and mash. It was hearty and savory; the meat was suuper tender, and the braising liquid was rich and velvety. These pictures don’t do the dish any justice.
5 lbs bone-in beef short ribs, cut crosswise into 2″ pieces
Kosher salt and freshly ground black pepper
3 tbs vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tbs all-purpose flour
1 tbs tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 c low-salt beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbs drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
We paired this braised beef dish with a bottle of petite sirah, and kicked off dinner with some St. Marcellin cheese and crackers. Talk about a perfect pairing – I highly recommend it.
Being in limbo has meant that I can go from chowing down on Chicken & Rice one day, and then noshing on this beautiful Tartine Bakery banana cream pie the next morning for brunch (highly advised with the morning bun, almond croissant, and a scoop of Bi-Rite for good measure). I love the limbo life.
Until soon food lovers,