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.
{ 46 comments… read them below or add one }
oh boy can I order a dozen please this look awesome!
Amazing. They look so tender and all dark and mysterious! Love your carrots on the side, too, to make it pretty on a plate. Bon weekend!
You make everything look sooo good! I just can’t get enough!
I love how you made them look so pretty. And I totally forgot the gremolata… We were half way through dinner when I saw the orange and parsley sitting on the counter… D’oh (slaps forehead).
I actually love what the 2day process would do to this !
I am not surprised ur hubby warmed up to the fabulous aroma!
They really look good!
Lizzy-My compliments to you for your hard work with the Dorie challenges. Just imagining the two days ordeal is so time consuming, along with all those expensive ingredients…wine, port…but oh, so worth it! So comforting, and delicious!
Wouldn’t you know the ones that you spend all day long in the kitchen, is the least appreciated by kids…I know the feeling.
You and your hubby could have made this a romantic evening, with candle light, and nice red wine to accompnay this fancy dish!
They look delicious! Your plating is so attractive and appealing.
Your ribs look good. Maybe you can make them for a special hubby and wife dish in the future! Great photos!
You made your photos look so pretty with the star anise. I never have the patience to take good photos – when its done I want to eat it right then!
Im glad you and your hubby enjoyed them! They look great!
My kids loved them… but they love ribs!
I had to beat my husband off the ribs the first day too….when he tasted them he was glad I made him wait:) This was one of our favorites so far. You’re pictures are great.
Eh kids – they’ll grow up and appreciate one day! That gremolata was surprisingly good eh?
Beautiful photos! They make me want to cook the dish again. We really loved this dish and I’m sure that your kids will someday appreciate it! (I can imagine myself not being overly impressed as a kid, too.)
Looks delicious Liz! Did you serve them with the carrots? Love the white cloth in the background!
The color of these short ribs is quite amazing! I bet the meat was beyond tender. I will have to look up this recipe in my book, I know my husband would love it!
Hi Lizzy-Wish I were your neighbor so I could have a nice warm plate of these ribs. Looks wonderful:)
Beautiful photos and your ribs look wonderful! We loved these too!
This looks like a restaurant dish, Love it.
Great post, as always!
I agree, this smelled so good! It was hard to wait until the next day to chill and eat. I loved it as leftovers too.
BTW, did I tell you my dog Bella is originally from Indiana? We adopted her from a local shelter, but that was her original home.
These short ribs look terrific for sure!
I think these would be fabu with the cilantro gremolata. The hubby hates cilantro, so I made it with parsley. I think the cilantro would have helped cut the fat a bit, but then I think cilantro makes everything better!
Your photos turned out great! We really liked these as well. It would be nice to make these just for the wonderful smells in the house!
I barely got a picture of these they were so popular that I couldn’t hold off my guests to do a good one. These look so good I can really see myself doing them again soon!
Thanks so much for all your lovely comments! I love cooking along with so many of you…I think we all loved this one!!!
Lovely photos!
Glad these turned out so well for you. My kiddos ate them and didn’t complain but didn’t jump up and down for them either.
I love that you made these in the middle of the week…really ambitious. I liked this dish a lot and thought it was worth the effort.
I like your photos. My men love ribs so it was good to have a challenge to make them…next time outdoors on the grill!
Your “styling” of the plates looks gorgeous. Nana and I really enjoyed these ribs as well and are looking forward to trying more braising recipes. Also totally agree that the green beans last week (thankfully) allowed a bit of a 2nd wind…although this recipe wasn’t as bad as I thought it would be. Prep time but not alot of constant watching. Just amazing smells and lots of “when will it be ready” comments…..
At first glance I thought those were brownies on your plate. I wish I had taken the overnight approach. That was a long day of cooking!
This is such a wonderful dish. You really did a great job with this challenge. Your ribs look delicious. I hope you have a great day. Blessings…Mary
Your presentation and photos are lovely. I was pleasantly surprised at how easy these were. Although they cook a long time and rest overnight, most of the work is done when the vegetables are prepared.
Thank you all!!! I think this was a hit all around…and I’m still laughing at peaseporridge’s comment about brownies…mine WERE very dark
I’m glad you enjoyed these! To me, it really looked like a bit too much work for ribs, but it seems like tha pay off was huge. : )
Beautiful pics – what kind of camera do you use?
Thanks, Trix!
ButterYum, I use a Canon Rebel T2i~I wasn’t thrilled with these photos so I appreciate the compliment!
Wow! Looks so tempting! I can almost feel how it smells!
That’s too bad that your kids didn’t like the ribs as much. They look delicious!
I LOVE short ribs, but rarely make them at home for some reason. This recipe is making me rethink this…looks so good!! I love port, but have never thought about using it with ribs.
just came across your blog! it’s fabulous! you have some great insight on your posts! those look super good!
My husband would adore these. So would my mother. The color is incredible. They look so tender.
Kristi
Wooo, I can almost smell those! Great job!
This was one great dish. I agree, it is time-consuming, but cooking it for two days was well worth it. My girls liked it, even though they ate more mashed potatoes than meat. More for us:)
Love your photos:)
THANK YOU!!!! Loved seeing all your delectable plates, too~
Thanks for stopping by my blog and welcoming me to FFwDorie. I am so impressed with how prolific and skilled a baker you are. Keep hoping it will rub off on me, even in this virtual internet world we all meet in
I loved this recipe, despite it’s many steps because it created so much flavor and it was done before our guests arrived, for the most part. And we devoured every scrap of leftovers.
Looking forward to seeing more great interpretations of her recipes and meeting more people.
Thanks so much for visiting, omgyummy (cute name!). I’m looking forward to seeing more of your FFwD posts!