Short Ribs in Red Wine and Port {FFwD}

If this looks like a picture from a book, it's only because it is

 This week’s recipe for French Fridays with Dorie is another braised beef recipe. I had never cooked short ribs before, so I was excited to try this one. I made the recipe for company the same evening that I made last week’s pancetta green beans. And like the green beans, because I was in the middle of cooking for guests, I didn’t get any pictures.

But fear not. I found a recipe for short ribs in wine by Dorie Greenspan which, while not the exact recipe from Around My French Table, is pretty close. You can find the recipe here. I noticed a few differences when perusing this recipe. First, the recipe in AMFT calls for an entire bottle of red wine and 1 1/2 cups of port. Also, the gremolata in the book uses cilantro instead of parsley, and you have the option of using tangerine, clementine, or orange peel (I used orange).

The short ribs were absolutely delicious. They were fall-off-the-bone tender (in fact, several of the pieces did fall off the bone as I was plating them), and the wine and port gave the dish a deep, slightly sweet flavor.

We all agreed it was one of the best beef dishes we had eaten in a long time. And it definitely made me want to try cooking with short ribs again.

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