This week’s French Fridays with Dorie recipe is one I was really looking forward to: Short Ribs in Red Wine and Port. I love short ribs! Well, I love any kind of meat that has braised for hours and becomes falling-off-the-bone tender.
This was a particularly good recipe for short ribs. They spent a total of three hours in the oven, making the house smell heavenly! They came out wonderfully tender and flavorful.
I roughly thirded (is that a word?) the recipe because there was no way my small family needed 9 pounds of short ribs. Besides, I had the perfect size package to feed us already in the freezer, so I might as well use it. If I could have done one thing differently, it would have been to only halve the amounts of the liquids. I felt like I didn’t have quite enough liquid after a couple of hours of cooking.
The flavor of these short ribs was fantastic! The star anise imparted a really unique flavor that I loved (don’t leave it out!). The gremolata made from orange zest, garlic and parsley really rounded out the flavors and added a fresh spark, both visually and on the tongue.
One thing I loved about this recipe is that the meat and sauce are separated before serving, allowing you to remove most of the fat from the sauce. Mine came out of the oven a couple of hours before dinner time, so I separated the meat and discarded the solids from the sauce, and then I refrigerated them, causing the fat to congeal on top of the liquid. This made it super easy to remove the fat.
Can you tell I liked these short ribs? I think this was my favorite FFwD recipe so far!
Looking for the recipe? You can find it in the cookbook Around My French Table by Dorie Greenspan.