Friday, February 25, 2011
FFWD: Short Ribs in Red Wine (sans Port)
This week's selection from FFWD is short ribs in red wine and port. I was looking forward to this recipe. I have never cooked with short ribs before and it sounded so good (how could anything braised in red wine for hours taste bad? :)).
The ribs that I got happened to be humongous, 5 of them are already 2.2 pounds, so that's all I bought. I decided to keep with the recipe and use the same quantity of vegetables.
First the ribs are broiled in the oven for 10 minutes. Then the vegetables are sauteed until a bit wilted and soft. Next is the part where I'm supposed to pour in the wine and port, reducing it to half. I decided to forgo the port for a couple of reasons. One, it's expensive. Two, the last time I made something with port, it was too heavy and my stomach was unsettled afterwards.
Then pour in the beef broth, add star anise, rosemary, thyme, parsley, and celery leaves and bring it to a boil. Place the pot in the oven for 3 hours at 350 degrees.
The recipe calls for cooking it for 2 hours, but by the 2 hour mark, the meat were not as tender as I'd like them to be. So I cooked them for 3 hours until they looked like they want to fall off the bone.
Cooking them for 3 hours resulted in them vegetables to be super tender, so when I strained them out, they turned into puree. Add that to the fact that there are not that much liquid leftover, resulted in a dense sauce, so no sauce reduction needed. The sauce is chunky and not pretty but since I'm serving this just for myself and hubby, we care only that it taste good.
And oh boy it is good. The meat is so soft and tasty and they peeled off the bone clean. I served this with roasted fingerling potatoes and carrots.
Labels:
braising,
FFWD,
main dish,
short ribs,
wine
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Beautiful photos! Your ribs look delicious. I thought these were fantastic.
ReplyDeletePretty, pretty, pretty!
ReplyDeleteJenn, your ribs look fabulous in those beautiful bowls!!!
ReplyDeleteWhat pretty photos! Your ribs look beautiful.
ReplyDeleteBeautiful photography.
ReplyDeleteI got to second everyone... the pictures are delish! I have not made yet, but after reading your take on it, I cannot wait to make them... because like you said, what there not to like? Meat+wine+long period of cooking = YUM!
ReplyDeleteBeautiful photo!
ReplyDeleteYour pictures are great (you made the meat look pretty!), but what I really could not take my eyes of were those bowls. Those are really cool.
ReplyDeleteYour ribs look great. What I wouldn't give for a few more of these right now!
ReplyDeleteThese pictures make me want to make this again. Where did you get those adorble bowls?
ReplyDeleteWhat gorgeous photos! The ribs I got were huge too. :)
ReplyDeleteI LOVE your bowls. And the giant leaf. I enjoyed this recipe too.
ReplyDeleteThank you all for the comments. The bowls are from Anthropologie. I recently got them (meaning they still have it!)
ReplyDeleteOK- I have to agree with everyone else- your photos are awesome and the bowls are lovely. The whole post is so bright and cheerful I literally smiled when I opened your blog ! Nana and I loved the recipe this week as well- haven't had meat that good in a long time.
ReplyDeleteI love your image - the colours really show off the dish. Plus, sounds like there are great flavours in here.
ReplyDeletePs. I've never tried port. It's strange that it upsets your stomach?
Lovely photos - perfect presentation with those bowls!
ReplyDeleteWow! Your photos are gorgeous! They really blew me away!
ReplyDeleteWow! Those are some giant sized ribs!!! Your completed dish looks so tasty! Great photos! I loved this dish too. So yummy! Your roasted fingerling potatoes and carrots sound like the perfect pairing!
ReplyDeleteLove your pictures and love the way your ribs turned out! Nice job!
ReplyDeleteI just Googled the closest Anthropologie store:) Just to join the ranks:) Beautiful bowls, beautiful photos, great dish.
ReplyDeleteI pureed my sauce with the immersion blender - could not think of throwing all those goodies away:)
Jenn, Great color coordination with the bowls and entree'.
ReplyDeleteTre' classe'!
BD