After my somewhat unassuaged experience with last week’s pancetta green beans, I was definitely geared up for this week’s short ribs. So much, that I started directly on Saturday with Dorie’s overnight version so that the process would span two days ending with the ribs being served for Sunday dinner.
I’ve never cooked short ribs, only the slender spare ribs. So imagine my surprise when I asked the butcher for a nice slab of short ribs, and he showed me several thick, wide slabs of beef with bone! Oh, my! He suggested (like Dorie) to get the short ribs with the bone in because the bones would add to the flavor. I’m all about adding to the flavor!
This dish’s preparation was somewhat similar to the beef daube, with pre-cooking of the beef and simmering vegetables in a syrah wine sauce. However, I somehow overlooked getting port for the sauce even though I had it on my iTouch list. So, I experimented and used a cup of leftover moscato. (I know! I had leftover moscato? Gasp!) I left out the parsnips because they looked a bit funky in the store, while my bouquet garni included double amounts of rosemary and bay leaves since the other herbs hadn’t been re-stocked when I went to the store.
After sliding the ribs, veggies and wine sauce in the oven, I was quite excited at the 2-hour mark because the smells of the beef and wine were rather intoxicating. When I loosened the foil and checked on the ribs, the meaty portions were already sliding off the bone! Whee! To me, that means the ribs are going to be so tender and delicious. I was slightly disappointed that I would have to wait another day before I got to eat them.
The final hour of cooking went by in a snap, and I left the pot on top of the oven to cool before setting it in the refrigerator overnight. The next afternoon, I took the pot out of the refrigerator and, with a sense of satisfaction, spooned out the orange-colored congealed fat that had risen to the top, leaving behind a wonderfully dark and rich sauce! After a quick bit under the broiler again, I plated some of the glazed ribs while I shredded the rest. Here’s a plated short rib!
One of my co-workers (Codename: Metiche) said that I should’ve brought in the short ribs for everyone to sample. Trust me, I would have but I only made half the recipe and the few leftovers were turned into sandwiches the next day! But, oh my, these short ribs were good. The moscato added a bit of sweetness to the sauce and the ribs which I suspect was the intention with the originally called for port. I’m extremely happy with this week’s recipe, both in taste and in process.
Make sure to check out other bloggers’ thoughts and results of short ribs in red wine & port at French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.