Short Rib Fries ~ thick cut wedges of russet potato baked until browned and crispy, then topped off with fork tender braised short ribs in a rich wine gravy ~ just delicious
Yield: serves 4   From View from the Great Island by Sue Moran


    4 large meaty short ribs
    salt and freshly cracked black pepper
    olive oil
    1 medium yellow onion, halved and sliced, or chopped
    6 mushrooms, sliced
    3 cloves garlic, smashed
    3 bay leaves
    1 cup red wine
    1 cup beef stock (plus more if necessary)
    3 Tbsp tomato paste
    3 large russet potatoes, scrubbed but not peeled

    sliced green onions


  1. Preheat the oven to 300F
  2. Coat the bottom of a large heavy pot with olive oil and heat over medium high heat until hot.
  3. Season the ribs with salt and pepper and sear for 2-3 minutes on all sides until they're nice and browned. Remove them to a plate.
  4. Add a bit more oil to the pan, if necessary, and add the onions, mushrooms, garlic, and bay leaves. Saute for about 10 minutes, until onions have softened. Stir often.
  5. Add the wine to the pot and let it boil for about 2 minutes. Loosen up any browned bits from the bottom of the pan. Add the stock and tomato paste and blend well. Put the ribs back into the pot and add more stock, or water, if necessary, so the liquid comes about 3/4 of the way up the ribs, but does not cover them. Bring the whole pot up to a simmer, then cover and put in the oven for 3 hours.
  6. Remove the ribs from the pot and remove the bay leaves. Puree the gravy, in batches, and put in a storage container. (You may strain the gravy after pureeing if you like) When cooled, refrigerate the gravy and the ribs, separately, overnight.
  7. THE NEXT DAY remove the layer of hardened fat from the gravy and shred the meat. Add the meat to the gravy and reheat on the stove top. Taste and add salt and pepper.
  8. Preheat oven to 400F. Slice each potato in half lengthwise, and then into 8-12 fat wedges. Toss them in olive oil so all surfaces are lightly coated. Spread out in a single layer on a baking sheet and bake for about 30 minutes, or until browned and crisp. Be sure your oven is at temperature before you begin cooking. Flip and rearrange the fries every 5 minutes for the first 10 minutes, and after that, every 10 minutes. Salt and pepper them lightly if you like.
  9.  Lay out the fries on a clean pan or platter and top with the hot ribs and gravy. 
  10.  Sprinkle with sliced green onions.
AuthorDaniel Marsiglio

 **with grass fed ground beef and chorizo from Stony Creek Farmstead Chorizo**

 Total Time: 1 HR 30 MIN
Servings: 8

This hearty stew from the farm kitchen is super-simple to make for a crowd. Garnish with chopped scallions, shredded cheddar cheese, raw onions, hot sauce, sour cream!

    1 tablespoon extra-virgin olive oil
    Kosher salt
    1 lb of chorizo sausage
    1 lb of ground beef
    1 large onion, thinly sliced
    5 garlic cloves, finely chopped
      1 quart chicken stock or low-sodium broth
    2 bay leaves
    1 tablespoon chili powder
    ½ tablespoon paprika
    ½ tablespoon cumin
    1 can crushed tomatoes
    2 cups of frozen or fresh corn
    1 can red kidney beans

    In a large deep cast-iron casserole, put 1 tablespoon of the oil into the pan and heat till medium. Place the chorizo in the pan and sear each side till golden brown. Once it is fully cooked on the outside, take it out of the skillet and put it in a separate bowl. Lower the heat and place the onions and garlic into the cast-iron skillet and cook till translucent, 7 minutes. Next, place the ground beef in the skillet to brown and season with the cumin, paprika and chili powder. Once the beef is fully cooked, add the tomatoes and chicken stock then stir to combine.

    If you like a rich tomato-ey chili, you can add diced tomatoes or a small can of tomato paste. Then adjust seasonings to your taste. Lower the heat, so that the whole pot comes to a simmer and add the bay leaves. Take the chorizo sausage and cut it into bite-size pieces, place it back into the chili and add the corn and beans. We like to add a can of beer at this point as well.

    Stir occasionally for the next 30 minutes to allow flavors to combine. Taste and add salt or pepper as needed. After that you are done! Remember, it always tastes better the second day, so feel free to make this on the weekend to eat during the week. Or throw everything in the slow cooker to simmer all day.

AuthorDaniel Marsiglio


Prep Time: 20 minutes            Cook Time: 30 minutes in oven, 20 minutes on stove

Yield: Serves 6

A family favorite, mix ground pork and beef for a mouth watering meatball. This recipe is adapted from Hugh Fearnley-Whittingstall's recipe for Pasticcio - a 'true Mafia' meal. Comforting right down to your toes.


    1 pound ground beef (grass fed of course)
    1 pound ground pork (pasture raised preferably)
    1 egg, beaten
    1 small onion, finely chopped
    2 garlic cloves, finely chopped
    1/4 cup fresh grated Parmesan cheese (I used some old dried out cheddar from the back of my fridge = great!)
    A pinch of cayenne pepper
    A dash of lemon juice
    A few sprigs of herbs - oregano, basil, parsley - finely chopped
    Salt and freshly ground black pepper


    Preheat the oven to 375*.
    Combine all ingredients together in a bowl. Roll the mixture into small (top-of-your-thumb size) meatballs, laying them on a cookie sheet as they are ready.
    Place the tray of meatballs in the oven and cook on the middle rack for 30 minutes.
    Remove the tray from the oven and use tongs to put the meatballs into a large pot. Surround the meatballs with your favorite tomato sauce and simmer for 1/2 an hour. Serve over plain buttered spaghetti, with a bit of Parmesan on the side. Don't forget the glass of red wine!


AuthorDaniel Marsiglio

Prep Time: 5 minutes            Cook Time: 4 hours, 30 minutes

Yield: Serves 6

A simple farmhouse stew, this recipe features root vegetables, slow-cooked beef and fresh herbs. This recipe is adapted from Emma Aller's recipe for farmhouse stew.


    1 1/2 pounds beef chuck roast, trimmed of excess fat and sinew
    1 teaspoon unrefined sea salt
    1/2 teaspoon ground black pepper
    1 tablespoon butter
    8 ounces English-style (cottage bacon) or American Bacon, chopped
    4 medium carrots, scraped and chopped into 1/2-inch thick rounds
    4 medium Russet potatoes, peeled and chopped into 1-inch cubes
    1 cup pearl onions
    1 quart homemade beef stock
    1 1/2 cups red wine
    1 tablespoon fresh thyme leaves


    Sprinkle the beef with salt and pepper.
    Melt the butter in a heavy-bottomed stock pot, and toss in the bacon. Allow it to render its fat and brown a bit in the butter, then toss in the beef and brown on each side about 3 minutes.
    Stir in the vegetables, stock and wine. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for 4 to 5 hours until the meat is tender.
    Remove the meat from the pot and shred it with a knife and fork. Return the shredded meat to the pot and increase the temperature to medium-high. Remove the pot's cover, and allow it to simmer until the liquid is reduced by 1/3. Sprinkle with fresh thyme, and serve.

 from Nourished Kitchen blogger Jenny McGruther

AuthorDaniel Marsiglio

This is how I like to cook all of our steaks on the farm. Simple, quick, and totally delicious.We have an abundance of Rib Steaks, TBones, and Porterhouse steaks. This technique works great with pork chops as well.

prep: 15 mins

total: 30 mins

serves: 4


  • 1TBS lard or vegetable oil (something that is good for high heat)
  • coarse salt and cracked pepper
  • 1 Rib Steak or TBone 1.5-2lbs (at room temperature)
  • butter

1 - Preheat oven to 400. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper. Heat a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high, add oil and be careful to not let it smoke. 

2 - Place steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes each side (reduce heat or move pan off of heat, if meat is browning too quickly). Using tongs to hold the steak, quickly brown the edges, turning as necessary.

3 -  Lay steak down in skillet and move skillet to the oven. Roast 5-15 minutes depending on preferred doneness. I have learned what a medium rare steak feels like to the touch. If you are comfortable with a thermometer: stick it in the thickest part of the steak until it reads the temp you want. 

4 - Take it out, remove it to a plate, cover loosely with tin foil or another plate and let it rest 10 minutes. Slice across the grain and serve with your favorite mashed vegetable and salad.

AuthorDaniel Marsiglio