Every so often, I try out a new short rib recipe, so I was really looking forward to trying this one from AMFT. I had everything on hand except the meat, and I was lucky to find some gorgeous boneless short ribs at the grocery.
The whole house smelled so good while these were cooking. Even the dog was confused -- it smelled like dinner time, but it was daylight. Something was just not right!
Once these were cooked, I chilled them for about two days, then removed the congealed fat, heated the remaining liquid, and broiled the meat until it was heated through.
The meat was very tender and I loved the hint of the star anise. My daughter didn't like that flavor as much, but she did allow as how the meat was very tasty.
I used a Central Coast Syrah from Cantara Cellars, and a lovely, fruity port from Kelsey See Canyon Vinyards in San Luis Obispo. Adding the port, created such a wonderful depth of flavor in the sauce that I will definitely use this recipe again.
Take a look at the French Fridays with Dorie website to see what the other cooks and bakers did.