What's for Dinner? Braised short ribs with ginger

Weekend cooking tends to be much different than Monday through Friday meals.

It's a slower pace and you have more time to prepare and let something cook for a while. (Well, that is, if you don't have to work weekends.)

Braised short ribs with ginger is one of those dishes requiring some patience – it takes about 90 minutes on the stovetop – but it easily feeds a hungry crowd.

This is a good meal to serve football-loving friends. You can make it ahead of time so you won't miss any of the action on the field. The recipe from Rahm Fama's cookbook "Meat and Potatoes: Simple Recipes that Sizzle and Sear" (Clarkson Potter, 2014) also can be doubled.

Fama, the corporate chef for US Foods, a food-service distributor to restaurants, health care and hospitality facilities, government operations and educational institutions, likes to serve short ribs alongside risotto flavored with port wine and grilled fresh figs.

Don't want to be that fancy? I think a big pot of creamy, buttery mashed potatoes would be a welcomed accompaniment.

Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com. Read her culinary blog Second Helpings at mailto:www.delawareonline.com/blog/secondhelpings and follow her on Twitter @pattytalorico.

BRAISED SHORT RIBS WITH GINGER

1 tablespoon olive oil

5 to 6 pounds short ribs

Freshly ground black pepper

1 large yellow onion, chopped

6 thin slices fresh ginger

4 garlic cloves, chopped

1/4 cup soy sauce, plus more to taste

2 tablespoons fresh orange juice

1 tablespoon grated orange rind

In a Dutch oven or deep heavy pot, heat the oil over medium-high heat. Brown the short ribs for 10 to 15 minutes, turning constantly, until they are seared. Season with pepper. Remove the ribs and pour off most of the fat. Lower the heat to medium and add the onion; cook, stirring, for 5 to 8 minutes, until soft. Add the ginger and garlic and stir for 2 minutes. Add the soy sauce, orange juice and rind, and 1 cup water. Bring to a boil. Return the ribs to the pot and reduce the heat to low. Cover and simmer, turning the ribs occasionally, for 1 1/2 hours, until the ribs are very tender and the meat is falling off the bone.

Remove the ribs with a slotted spoon, set aside, and tent with aluminum foil. Discard the ginger slices. Raise the heat and boil the liquid for 5 to 10 minutes, until it is thick and syrupy. Taste and season with more soy if desired. Serve the sauce over the ribs. Makes 6 servings.