FFwD: Short Ribs~

26 02 2011

One of the first things I learned to cook successfully as a young bride was short ribs.  In the mid 70’s they were cheaper than cheap…but then in the mid 70’s a lot of things were cheaper than…let’s not go there.  That’s a whole “nuther” post!  Short ribs have a wonderful flavor and truly benefit from long, slow braising.

Now, I want to confess straight up, I went just a bit astray from the recipe in a couple of places…  I dusted my short ribs with flour before searing them…I didn’t use port…but pretty much beyond that, we were running about the same.  I used a Cabernet for my red wine…I didn’t want to use Chianti, which was the red wine I had open at the moment.  Yes…wine actually gets to serve more than one recipe here! LOL!  I seared my ribs on all sides in a 5 qt. cast iron casserole, then added the chopped veggies and a bit more oil (I’m using rice bran oil and I love it! I just wish someone local carried it!) and stirred things around a bit before adding the cooking liquids.  I have my own beef stock canned, so I used that and the wine to season the pot.  And waited 3 incredibly long hours (you’ll understand when you start smelling it).  I did need to add a little water part way through, because I didn’t use the foil seal.  I used a 5 qt. cast iron dutch oven for a third of the recipe.  You’ll want something a bit larger…7 1/2 qt. or bigger, for a full recipe.

Tasting Notes~
This dish pretty much cried out for mashed potatoes…couldn’t help myself!  The carrots cooked up perfectly in the dutch oven with the ribs.  I started the potatoes about 20 minutes before the ribs were due out of the oven, and we were right on target.  This is one of those melt-in-your-mouth dishes.  Deeply soul-satisfying, home-cooked, comfort food at it’s best.  There wasn’t anything but a bit of gravy left of this dinner.   Note to self…watch for short rib sales!  It was so worth the wait!

I remember the first time we approached the Rendezvous Inn… Kim was preparing short ribs… I knew that was what I wanted for dinner!  Oh my heavens!  The aroma that wafted out into their garden!  I still haven’t had his short ribs.  They sell out quickly every time he makes them.  This dish reminds me of that.

Essentially…absolutely a keeper…whether the recipe is followed precisely or not.

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6 responses

6 03 2011
Kayte

Oh my those look so wonderful…with the potatoes and carrots…so pretty in color. I need to make this, yes, I do.

27 02 2011
Cher

Glad you liked them! I am intrigued by the rice bran oil – I have never heard of that before.

26 02 2011
Teresa

The food on the plate looks wonderful. You should try Dorie’s broiling method instead of searing some time, though. The broiled bones give an almost smoky flavour to the dish that I really enjoyed.

27 02 2011
Can't Believe We Ate...

I appreciate the recommendation! I’ll try that next time!

26 02 2011
Arlene

I’ve made short ribs a few times this winter and can’t believe how costly they’ve gotten. But they are soooooooooo delicious.

26 02 2011
Denise @ There's a Newf in My Soup!

You did a beautiful job with this challenge, and your gravy looks heavenly!

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