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.
I agree that the smell was amazing! We loved this at our house!
ReplyDeleteI love the picture of the wine and port simmering away in the big Corningware! Almost used my inherited one for this recipe because I didn't think the ribs and veggies would fit in my 5-quart cast iron. Your ribs look fantastic!
ReplyDeleteI don't have much experience cooking short ribs but this was a great recipe. They smelled good tasted good and I loved the gremolata.
ReplyDeleteThis did leave the house smelling pretty wonderful, I must admit! Very nice.
ReplyDeleteGlad these turned out so well for you! My dog was confused too...or maybe just hopeful that I would drop something for her! :)
ReplyDeleteI agree....this is definitely on the make again list.
ReplyDeleteMy dog was hanging out in front of the broiler while I browned the ribs. She was confused why I wasn't making this for her. I loved the sauce on this.
ReplyDeleteOur dog is (unfortunately) on a special diet, so we cook all her food. As a consequence, whenever we cook meat, she thinks it's for her. She kept coming into the kitchen while this was cooking and was very disappointed when her hopes didn't pan out.
ReplyDeleteI loved this braising liquid and want to try it with other cuts of meat, too.
Nana and I really enjoyed this week's recipe. She had cooked ribs before but it was new to me- as was the braising concept. Love love loved how tender the meat was and I will be revisiting this technique much more. Great post !
ReplyDeleteIm sure your dog loved the smell of the ribs! They look great!
ReplyDeleteWow, I really need to make these. You make them sound so wonderful. Love that you included the wines you used.
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