Try country beef style short-ribs with sauerkraut
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Jon’s Rating:This month continues our examination and love affair of the beef short rib. We are fans.

This recipe was extremely tender and flavorful. The kraut that the cook prepared was very complementary and was a welcomed and surprisingly pleasing flavor kick.

I was going to review the leftovers to see how this one performed the following day. However that wasn’t for me to review as the remaining dish was delivered to my parents for them to try.

According to Mom and Dad they tell me that it was “really good” and “is there anymore of that.”

We all hope that the cook will add this to the menu rotation. Give this one a try as the cook said it was one of the easiest she has done in a long time. Maybe your cook will add it to your menu rotation!

Country Beef Style
Short-Ribs and Kraut

Modified from a Pork Spare Rib
recipe (the Fed Up foodie)

2-2 ½ lbs. beef short-ribs
2-3 Tbs. oil
16 oz. sauerkraut in a bag (see note)
Black pepper (optional)

Preheat oven to 300 degrees. Pat dry ribs and season with pepper. Place large frying pan over med/high heat and add oil. Let oil get hot then place ribs, fat side down first, in hot oil. Sear all sides. Place half of seared meat in a Dutch oven, cover with ½ of kraut. Repeat finishing with kraut. Cover and bake for 3 1/3 hours.

Note: I used a 32 oz. bag of Frank’s Quality Kraut. We think it is the best sour kraut, Jon isn’t a fan of most sour kraut and Frank’s in a bag has been a rare exception that he actually likes to eat.

Here’s a bonus cabbage recipe for you this month!

Jon’s Rating: 2 out of 4 hats
This recipe is a continuation of my wife’s (the cook) infatuation and love of cabbage. I am far, very far, less enamored with cabbage. This recipe is supposed to be a traditional Polish dish that is billed as “comfort food.” I found little comfort.
During the cooking process I convinced the cook that two slices of bacon although may technically be the 2 oz. the recipe calls for; that was nowhere near enough bacon to get me baited into eating cabbage willingly. Good thing for the extra bacon.
What little comfort that I did find can mainly be attributed to the bacon and noodles … the cabbage, not so much. I found this one surprisingly “okay” to eat, while the cabbage loving cook would have rated this one a 4. She loved it.
So if you are a fan of cabbage this one is for you. For others like me, remember, a little bacon makes anything better and a lot of bacon can make even a Pol’s cabbage okay to eat.

Haluski (Fried Cabbage and Noodles)

2 ounces pancetta, diced small (or bacon if you prefer as we did)
6 tablespoons butter, divided
2 cups onion, diced
1 ½ pounds green cabbage, cored and cut into bite-sized pieces
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 ounces dry No Yolk egg noodles, any sixe noodle

In a medium to large skillet, over medium high heat, cook pancetta (bacon) in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons of butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
While cabbage mixture is cooking, cook No Yolk noodles according to package directions and drain.
Once cabbage is tender, remove cover and add drained noodles. Add remaining butter and cook to bring to serving temperature. Season mixture with additional salt and pepper as desired.