making IT your OWN
WITH DONNA PRAY
Loving the winter, the rain and more “comfort food”!
L ooking through the Gilroy Assistance League cookbook one January afternoon, I came across
Gina Angelino Anderson’s recipe for Braised Short Ribs. I have my own version that involves
Guiness Stout beer and a tons of ingredients. Gina’s looked like something I could try with every-
thing I already have in my pantry, fridge and herb garden – just needed the short ribs! It turned
out fabulous. I may give up my more complicated recipe for this one – permanently!
Of course, I did have to make some changes! From my French-cooking background,
I had to add butter, of course! And some extra fresh herbs from my garden.
I served mine over polenta, but would love to try using mashed potatoes with
Christopher Ranch garlic next time!
Braised Short Ribs
8-10 short ribs, trimmed
1 medium yellow onion, finely chopped
2 T. olive oil
2 small shallots, finely chopped
2 T. butter
2 cups cabernet sauvignon
2 oz. pancetta, chopped
2 cups beef broth
4 carrots, chopped finely
Kosher salt and pepper
Sprigs of fresh rosemary, thyme,
and oregano
rendered. Remove with slotted spoon and
set aside. Add olive oil and 1 T. butter to
pan drippings and raise to heat to medium
high. Brown ribs, 2-3 at a time on all sides,
about 20 seconds per side. Set ribs aside.
To pan, add onions, shallots and carrots
and cook for 2-3 minutes. Pour in wine,
scrape bottom of pan and bring to a boil
and cook 2 minutes. Add beef br oth, some
salt and pepper, half of the pancetta and
the ribs. The liquid should cover the ribs.
If not, add more wine! Bring to a boil,
add the herb sprigs, cover and put in 325
degree oven for 3 hours. Serve over polenta,
mashed potatoes or couscous. Sprinkle with
pancetta and chopped parsley. Enjoy!
Salt and pepper the ribs. Let rest. In a
large Dutch oven, cook pancetta over
medium heat until crispy and all fat is
Donna Pray was born and
raised on the San Francisco
Peninsula. She and her husband,
Ron, moved to Gilroy in 1977
and raised their four children
here. Donna spent most of her
time raising their children and
learning about volunteering in
their new community. Donna is
currently the Executive Director of
the Gilroy Foundation and is one
of 35 active members of Gilroy
Assistance League. She loves to
cook, garden, and spend time
with family – especially her kids
and grandkids, and her Yellow
Lab, Rocco.
58
GILROY • MORGAN HILL • SAN MARTIN
MARCH/APRIL 2016
gmhtoday.com
Interested in buying Gilroy
Assistance League’s cook-
book “Reflections, Vol. II”?
You can go to the website
gilroyassistanceleague.org
or buy it at our Boutique
at our annual Home Tour
on Friday or Saturday,
May 6 and 7. Check the
website for the details of
this traditional Mother’s
Day event!