A passion for food + fashion

Posts Tagged ‘Short Ribs’

All About Eve

In Food, On Location: Out and About in L.A. on August 11, 2010 at 12:32 pm

This weekend we hit the Hollywood Forever Cemetery again, this time to see All About Eve on the big screen. Obviously we had to knock back a few stiff Gibsons (see above clip!), made with Tipsy Onions, which are packaged in French Vermouth. You cannot believe how great this savory cocktail tastes with our friend Matt’s epic Crabbies:

Delicious! As were Mr. Foodinista’s Sweet Soy Grilled Short Ribs:

And Lizzie‘s and my salads, a Crunchy Noodle Salad and Super Slaw respectively, were perfect peanut-y, gingery complements to the ribs.

But the pièce de résistance? Check back tomorrow for Claire’s UNFORGETTABLE apple galette!!!!

Dinner in the Grand (Beachwood) Canyon

In Drink, Food on February 22, 2010 at 11:27 am

After a week up in St. Helena, we got back to LA on Saturday afternoon just in time to head to a southwestern flavored dinner party that night at newlyweds Lizzie and Matt’s. Any dinner party that starts with Crabbies (a family recipe involving microwaved Old English cheese, mayo and English muffins) and Iron Horse bubbly from Sonoma is something worth saddling up for. I’m livid that I forgot my camera so that I couldn’t surreptitiously snap photos of their gorgeous Beachwood Canyon apartment so I did what any polite guest would do and snagged Lizzie’s new Canon Powershot G10 a clicked a few of the food. But back it up, let’s start with the reclaimed Douglas Fir and Hemlock dining table from District Mill Works:

Beautifully set with these chic ash-colored porcelain dishes from Mud. (Not surprising for a hostess who writes a blog called DESIGNwatcher) And look at how gorgeous the plates are loaded with cheesy grits, crispy kale, green chili cornbread and chile-spiced ribs:

Here are a few pics that Lizzie shared, starting with Matt and the braise for the Braised Chile Spiced Short Ribs.

Matt was in charge of the wine and we went from a Sea Smoke Pinot Noir from Santa Rita Hills (be very, very jealous) to a velvety Nickel & Nickel Sullenger Cabernet Sauvignon (why we love California Cabernet), ending with apple pie and Sauternes for some and Oban for others. And near amputation for the hostess, but I’ll let Lizzie tell you about that. I’ll leave you, instead, with a few pretty close-ups of the food:

Thank you, Lizzie + Matt!

It Must’ve Been the Sauce…

In Food, Recipes on January 1, 2009 at 4:41 pm



Sometime in the beginning of the last century, my great grandmother, Maria Francesca Clementina Pacello, came over from The Old Country, bringing with her a much coveted sauce recipe that my grandmother Leora made whenever she needed to feed a crowd. Which was often. My aunts and mom all make the sauce, in which short ribs and meatballs simmer for hours, but someone isn’t telling the full story because each of their sauces tastes a little different. Two years ago I finally convinced my mom’s youngest sister to part with the recipe. Which is less a recipe and more a conversation.

My first attempt two years ago went down very well with my now-husband and his friend Alec. Coincidentally, the next evening was when my husband proposed. When my aunt heard the news, her first reaction was “It must’ve been the sauce…”


Nonna Pacello’s Sauce with Short Ribs and Meatballs

I’m sure I’ll get calls from my mom and aunts should they read this because, like these formidable women, I’ve played around with the recipe over time and have made a few adjustments of my own. Namely, I don’t use seasoning salt in the meatballs and instead use a smidge each of dried thyme, ground mustard, curry powder, paprika and celery seed. I also make fresh breadcrumbs in the food processor. Oh, and I like to pour in a splash of Barbera d’Alba, which of course we polish off with dinner.

One final note, my great grandmother hailed from Napoli, which is why there is an unexpected regional ingredient in both the sauce and meatballs—finely chopped green bell pepper.

Olive oil

4 -5 beef short ribs, salt & peppered

2-3 sweet onions, finely chopped

1 green bell pepper, finely chopped

2-3 bay leaves

28-ounce can San Marzano whole tomatoes

28-ounce can San Marzano crushed tomatoes

2  28-ounce cans tomato puree

¾ cup tomato paste

Fresh oregano, marjoram, thyme, basil

Dash of cinnamon

2 TBSP sugar

6-8 garlic cloves, pressed

½ cup red wine

2/3 pound each of ground sirloin, pork, veal

1-2 eggs

½-3/4 cup unseasoned breadcrumbs

Salt & Pepper

Seasoning salt (or a dash each of dried thyme, ground mustard, curry powder, paprika and celery seed)

To make sauce: Cover bottom of a large pan (I use an enormous 13 1/4 quart Le Creuset French oven) with olive oil and heat on high for 3 minutes. Brown short ribs. Add ¾ each of chopped onion and bell pepper (the remaining 1/4 of each will go into the meatballs). Sauté over medium heat until tender.


Add bay leaves, tomatoes, herbs, cinnamon, sugar, garlic, wine. Add meatballs (recipe to follow). Reduce heat to low and simmer for two-three hours. Remove bay leaves before serving.

To make meatballs: Mix ground sirloin, pork, veal with remaining onion & green bell pepper, eggs, breadcrumbs, salt & pepper, and seasoning salt. Roll into golf ball-sized balls and drop into sauce. This will make a LOT of meatballs – about 15.

Serve over bucatini, and sprinkle with marjoram and parm. Leftovers are great baked with rigatoni and mozzarella.