French Friday with Dorie: Short Ribs in Red Wine and Port

I went to two grocery stores and could only find boneless short ribs, so that is what I used for this week's recipe. This is a recipe you don't want to be in a hurry to make as it is a long braise. I started it on Sunday afternoon cooking it covered for 2 hours and then without the lid and loosely covered with foil for another hour. I then let the ribs cool and chilled them overnight as Dorie suggested in the recipe. Since I was off work on Monday for President's Day, I finished preparing the ribs for lunch. After skimming the fat off, I poured some of the wine sauce over the ribs and then  broiled them in the oven for about 7 minutes. While the ribs were in the oven, I heated the remaining wine sauce on the stove and seasoned it with salt and pepper to taste. It was a very thin sauce, but very tasty. The garnish is a gremolata which I made with the zest of two clementines, garlic, and parsley.

As you can see, the ribs are very dark on the outside because of the long braising time in the red wine and port. And with extra sauce poured on top and then broiled to glaze them, the outside of the ribs became even darker, but the meat was wonderfully succulent.

I served the short ribs with basmati rice with some of the wine sauce spooned over, and also zucchini slices sautéed in unsalted butter and topped with grated Parmesan cheese. The ribs were so succulent and flavorful because they picked up the different flavors of the wine, port, vegetables, and herbs that they had been cooked, and then marinated, in for almost 24 hours. 

And, of course, as with pretty much anything edible in our house, we put the short rib meat on tortillas and made them into tacos. And that, my friends, is one expensive, but very delicious taco.

There was also enough leftovers to have short rib sandwiches for dinner the next night as yummychunklet suggested in her Weekend Food post. Such a Bonne Idée!

Please visit French Fridays with Dorie to see how the other members' short ribs turned out.

You can find this recipe in Dorie Greenspan's book, Around My French Table, pp. 254-55.

Next French Friday: Savory Cheese and Chive Bread