After last week’s simple, yet delicious Pancetta Green Beans, I was up to a new challenge. This one actually took two days…beginning with broiling the short ribs (hubby was ready to chow down when he came home to that aroma!), then slow cooking them with aromatic vegetables and herbs in red wine and port. What a treat for the senses! I took the extra step of refrigerating the conglomeration overnight, allowing the fat to congeal for easy removal. The ribs were then re-broiled, while the braising liquid was strained and reduced. They were served with the sauce and a sprinkling of a cilantro-orange zest-garlic gremolata.
Bill and I loved these…the kids, eh, not so much. They ate them, but certainly didn’t appreciate the time and energy put into this lovely entree. These short ribs probably won’t make our meal rotation, but it was quite a treat for a mid-week dinner.
This recipe can be found in Dorie’s incredible new cookbook, Around My French Table. Her short rib recipe was also published in Bon Appetit.