Models and actresses are often asked to do daft things like walk the red carpet in a sleeveless gown or pose for photos without a coat in forty degree weather.

Braving the London winter without my coat

It never phased me back then. Living in sunny, usually warm, southern California must have turned me into a wimp.
Guest chef on Community Cooking in Torrance

I can’t believe we are having another chilly, overcast day here in Los Angeles – it feels more like January than April, so I decided the weather called for short ribs.

To watch me make these short ribs on TV click here.

Making this episode was quite a giggle since my fellow PC, Karla, drove in from Yuma to help me (I was still recovering from heart surgery at the time).
Karla and I hitting the town to celebrate her birthday

Of course we got some restaurant spying in while we were at it since it happened to be on Karla’s birthday, and I had been couped up for far too long. We had our fun, then off to cook we went.
Less than two weeks now until we launch the new website – any last minute requests for members benefits you would like to see there? Don’t forget, Jewels from The Roving Stove will be migrating there when we launch, so be sure you don’t miss a post, please sign up here, if you haven’t already.

Harvest Short Rib Comfort




2 racks of beef short ribs (4 pounds)

1/4 cup flour
1 teaspoon pepper + more to taste
1 teaspoon salt + more to taste
3 Tablespoons canola oil, divided
1 large onion, chopped
3 celery stalks, chopped
3 large carrots, chopped
3 large parsnips, chopped
1 large sweet potato
3 cloves garlic, minced
2 tablespoons tomato paste
2 bay leaves
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 cups dry red wine
14 1/2 oz can diced tomatoes
3 cups beef broth
Italian parsley, chopped


1). Heat the oil in a large Dutch oven over medium heat. Mix flour, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Dredge the short ribs in the flour mixture, shake any excess off, and brown on all sides in the Dutch oven (you may need to work in batches). Remove to a plate and tent with foil to keep warm.

2). Add onion, celery, carrots, and parsnips to remaining oil and rendered fat. Cook until softened and starting to caramelize, 7-8 minutes. Add garlic, bay leaves, thyme, and rosemary, cook 30 seconds or until fragrant, giving it a good stir.

3). Add tomato paste, stirring well to mix throughout. Pour in red wine, stirring and scraping up any brown bits from bottom of pan, bring to boil and cook until reduced by 1/2. Add sweet potatoes, diced tomatoes, and beef broth. Return to boil, then reduce heat to medium low. Cover and simmer gently for 2-3 hours, until meat is so tender it falls from the bones. Stir occasionally, and make sure there is always at least 1 inch of liquid in the pan (adding more broth or water if necessary).

4). Transfer meat to a platter and tent with foil to keep warm. Skim fat, bring to boil, and cook until sauce has thickened, 10-15 minutes if necessary. Remove bay leaves, pour over meat, and sprinkle with chopped parley.

Note: Additional root vegetables I love in this dish include celery root, turnip, and rutabaga.

Variations: Play around with it… add different vegetables, herbs, and spices. Try an Asian twist with ginger, garlic, soy sauce, a little bit of sugar for balance, and some sesame oil; or go Southwestern with green peppers, jicama, chili, and chipotles for a little smokier flavor and serve with corn tortillas. The possibilities are as varied as you allow your imagination to run.

Serving Suggestions: Serve over mashed potatoes, with egg noodles, fresh crusty bread, or get creative with an array of grains from barley to quinoa (maybe with some toasted pecans or walnuts thrown in for a bit of crunch).
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  • April 3, 2011
    6:54 pm

    Those look really yummy!!!Angela Geiger Rhoten

  • April 3, 2011
    7:45 pm

    "Requests for member benefits"? In all seriousness, sharing your knowledge, inspiring in home cooking and trying new things is a huge benefit and the only thing I hope and know will be on the new site. Cooking for two semi picky little ones and a picky husband with his British palate gets pretty challenging for me. I'm a vegetarian, they aren't… I like spice, he doesn't. This site is a perfect blend of healthy, tasty and inspired. It's really made dinners easier. Looking forward to the new site!!

  • April 3, 2011
    11:27 pm

    This recipe looks so good, makes me think that maybe I'm missing out by not eating meat. I think I need some inspiration for some hearty vegetarian/vegan entrees. I'm finding my energy levels are not what I'd like them to be so maybe I need to eat meals with more to them, not the light meals I've been grabbing on the run. So, maybe a stern lecture every so often in the new site on eating properly as a vegetarian/vegan so that you can metabolize the nutrients and have extra energy. Can't wait for the launch!

  • April 3, 2011
    11:51 pm

    Oh Ruthee – you just touched on a great one, and I will, but in case I forget (I'm extremely absent minded at the moment) please remind me.

  • April 4, 2011
    1:28 pm

    I totally agree with Rachel. Your vast knowledge of anything culinary is a great benefit to myself and no doubt others in cyber land. Keep it coming!Aussie Mum

  • April 4, 2011
    5:02 pm

    ‎AND you look wonderful!Julia Negron

  • April 4, 2011
    5:03 pm

    Thanks Jules – miss you oodles!

  • April 4, 2011
    5:11 pm

    Pretty picture! I love your lipstick Jewels!Lisa Van Ore Thompson

  • April 4, 2011
    5:11 pm

    Ah yes, the busy life of a single granny handling 2 5 yr olds…. never ever get to the westside… ! ♥Julia Negron

  • April 4, 2011
    7:56 pm

    YUM!! I can't wait to try it. Do you think grape or some other juice would be ok instead of wine?

  • April 5, 2011
    3:58 am

    MMmm Jewels, that recipe looks good. I'm totally off my vegan thing since the gall bladder surgery…I can't believe how I'm craving meat and chocolate (two things I never craved before).I'm sorry that California is cool this time of year for you. If it makes you feel any better, we just got more snow in Michigan. My youngest said it's like living in Narnia…always winter never Christmas…;)

  • April 5, 2011
    5:35 am

    Mari – so happy to hear you are recovering well – craving meat and chocolate isn't bad – just in moderation.

  • April 5, 2011
    5:36 am

    When is this on tv on the Torrance Channel?Chiafullo La

  • April 5, 2011
    5:36 am

    I think it has been on and gone – I did another more recent one that could still be playing.

  • April 5, 2011
    6:35 pm

    That looks lovely. xAudrey Grant

  • April 5, 2011
    6:35 pm

    it really is yummy comfort food.

  • April 5, 2011
    6:36 pm

    I'm not a ribs fan but I really want to try thisMiriam Monte

  • April 5, 2011
    6:36 pm

    I AM a ribs fan and this looks yummy!Kathy Davis

  • April 5, 2011
    11:54 pm

    Looks fantastic Jewels. I'm going to try that in the slow cooker! I'm seriously so excited to see ur site. I hope you'll have Jewels aprons…that's my wish list.Cupcakexo

  • April 20, 2011
    8:37 pm

    Looks delish!