Saturday, September 17, 2011
Red Wine-Braised Short Ribs
Now, admittedly, the butcher will look at you rather oddly when you walk up to him and ask for four pounds of short ribs, but if he only knew the succulent wonderment that was to come of them, he wouldn't ask any questions. Mine, however, made some crack about Christmas dinner. I'll include the recipe below, but first I want to keep talking about this culinary quest.
This was the first time I've ever coked something with the bone still intact. I've had short ribs plenty of times before, but never with the bone. Now I understand what chefs and cooking experts are creating such a fuss about. The flavors were so rich, complex, and layered that it's hard to describe. Couple this bone-in advantage with about 3 hours of braising inside my 5 quart Staub (I'll post soon about Staub vs. Le Creuset) with the self-basting lid, and everything was literally falling apart with tasty juices. I really could have cut it with a spoon.
Unfortunately, I forgot to buy mashed potatoes in the Whole Foods prepared food section. This, it would turn out, would be a big mistake. The short ribs were SO rich that I desperately needed something like mashed potatoes to soak up the grease. My advice to anyone who makes this is BUY THE 'TATERS FIRST. In all, however, it was delicious, and I have a few leftovers for another dinner, this time with mashed potatoes!