It’s another French Fridays with Dorie. This week’s dish was started on Wednesday, finished and served on Thursday but not posted until Saturday. Things got busy. Dorie Greenspan’s recipe for “short ribs in red wine and port” can be found on pages 254 & 255 in her book around my French table: more than 300 recipe from my home to yours.
They’re predicting snow in San Francisco. Could there be a better night to come home to short ribs? Most of the cooking for this satisfying meal was done the day before which made for a relaxing dinner prep after a long day at work. The overnight chill allowed for a quick and easy removal of the fat. Broiling the meat and heating the sauce filled the house with a warm earthy aroma and just the slightest hint of Asia. The meat was tender and flavorful and the sauce was thin but velvety rich. In the recipe Dorie warns the sauce will be thin so I wasn’t worried as I warmed it on the stove. Served the short ribs with mashed potatoes and peas. Well received by resident teen.
11 short ribs, about 4 inches each weighed close to 6 pounds. I had the butcher cut them in half because I like them small and it looked like they weren’t very big in the photo.
Carrots were small, used 3
Used parsnips, also small, used 2
6 cups broth
Citrus = orange
Vegetables got soft but never really browned. The pot I used (yellow Club Dutch oven) was deep and narrow; wonder if there had been more surface space would the vegetables have browned?
Keep an eye on meat while under the broiler.
Meat, fall off the bone tender.
Plenty left, will freeze some for future dinner. Hope it holds up.
Would make again but be sure to allow 2 days.
Store meat, sauce, and gremolata separately for tasty leftovers.