Golden Orb Stew: beef short ribs, golden/orange tomatoes
Three to four beef short ribs–free range/farmer’s market have the best flavor
4 cups beef broth or home-made beef stock
One cup red wine
4-6 Deep orange plum (oval, torpedo shaped, dense, less juice) tomatoes, thinly sliced
Organic Lavender–in order to cook safely–1-2 tablespoons
Paprika, Spanish or Hungarian 1 tablespoon
Powdered Sage 2 tablespoons
All purpose unbleached flour 3-4 tablespoons
5-6 garlic cloves
One onion, thin sliced
At least 2 large, golden/Orange tomatoes, non plum variety (Okay, fine, I’m not sure what they’re called! Regular shape, etc)
Blend flour, sage and paprika, and roll ribs until all sides lightly dusted.
Brown ribs in 1-2 tablespoons olive oil in large pot until thoroughly dark–even a little seared black on the top, fatty side. This causes huge amounts of smoke in my kitchen.
Remove ribs from pot.
Brown onion, garlic and diced plum tomatoes in the pan juices until onions and garlic are soft or darkened
Add ribs, beef broth, the lavender and red wine, bring to a boil and then set to lowest heat, very gentle simmer.
Simmer for 1 hour. cut large golden tomatoes in half, add to stew.–(small cherry tomatoes are good too, especially fresh from farmer’s market, add THOSE after 1 hour twenty minutes.)
Simmer one half hour further.
Serve with crusty bread. OR add quartered potatoes–purple or Yukon gold best after 1 hour simmering
* at least one rib and potato per person.
**make sure the lavender is safe for consumption. Fresh or dry thyme might also compliment this dish, or perhaps good quality rosemary