As a Matter of Fat

From delectable duck, to flavorful lamb, to succulent ribs … fatty meats are on many shoppers’ lists before Rosh Hashanah, when it is customary to partake in such rich, mouthwatering cuts.

“Ribs are a popular grilling option throughout the warm—weather months… and they are also a top choice for the Rosh Hashanah table,” says meat department manager Berel Wolowik.

Since grilling is not the most practical cooking option for Rosh Hashanah, Berel recommends the recipe below.

“It’s a perfect dish for chilly Succos nights, as well!”

The New Skinny on Saturated Fat?

Worried about consuming too much saturated fat? Youíre not alone; for decades experts have been telling us that the fat, which is found in meat, as well as in butter and cheese, is bad… really, really bad…  for our hearts.

But  a growing body of scientific research is challenging the idea that consuming  saturated fat increases the risk of heart disease. A 2010 analysis of 21 studies involving almost 350,000 people tracked from five to 23 years, for example, found that people who consumed higher levels of saturated fat did not have a higher risk of heart disease, stroke or any other form of cardiovascular disease.  (The study was published by leading nutritional expert Ronald M. Krauss, MD and colleagues in the American Journal of Clinical Nutrition).

The authors of a new, very large and exhaustive meta-analysis led by  top scientists at the University of Cambridge in the U.K. have now come to the very same conclusion. The researchers examined data from 72 previously published studies of more than 600,000 people in 18 countries; while they did find a link between trans-fats (partially hydrogenated oils found in many processed foods) and heart disease, they found no evidence of dangers from saturated fat. Nor did they find less disease in those eating higher amounts of unsaturated fat, including monounsaturated fat like olive oil or polyunsaturated fat like corn oil.

The study naturally has its critics, with the primary concern seeming to be that people will interpret the results as a green light to eat saturated fats with abandon.

The one thing we can be sure about is that the debate will continue.

(For the full study, see the Annals of Internal Medicine, March 2014).

This article is not intended as medical or nutritional advice.

 

RECIPE

italian spare ribs

4 lbs short ribs

Olive oil (or your preferred frying oil)

1 onion, diced

4 cloves garlic

1 carrot, diced

2 celery ribs, chopped

1 cup white wine (red can be used)

1 cup chicken/beef broth

6 oz tomato paste

1 stalk fresh thyme (or 1/2 tsp dried)

1 stalk fresh rosemary (or1/2 tsp dried)

2 bay leaves

Salt and pepper to taste.

Pre-heat oven to 300 degrees.

Put enough oil in oven-safe pan (with lid) or Dutch oven  to coat bottom
and heat (medium heat).

Salt and pepper all the ribs.

Place meat in pan and brown on all sides, about 3 minutes per side)
Do not crowd the meat; brown in shifts if necessary.

When all the meat is browned, remove from pan.

Scrape up all the brown bits.

Add onions and garlic and sautÈ until soft.

Add carrots and celery and sautÈ until soft.

Stir in tomato paste.

Deglaze the pan with the wine and bring to a boil. 

Add stock, herbs and salt and pepper to taste.

Put meat back in pan (meat side down) and  bake covered in oven
(or on stove top, medium-low heat) for 3 hours..

Remove pan from oven. Take out meat and set aside.

Strain the sauce in the pan through a sieve (mash larger pieces against side of sieve).
On medium-high heat, reduce sauce by half or until thick.  

Pour over meat and serve.

Meat and sauce can be made in advance and reheated. If layer of fat appears, skim first.