A couple of weeks ago, I decided to get an early start preparing Dorie Greenspan’s Braised Short Ribs with Red Wine for our French Fridays with Dorie group. I am usually posting late, scrambling to push the “Publish” button some time on Saturday, commenting after everybody else has already said everything that could have been said, promising that the next time I will be more industrious. Those promises seem to fall into the category of New Year’s resolutions, starting or stopping something on a Monday, reading the lessons ahead, and finishing the homework early at the beginning of the school year. I am always sincere. I might even follow my promise for a day or two. But time inevitably sneaks up on me, laughing derisively as I concede defeat once again. I was roaming the apartment, opening the fridge, peeking into the pantry, moving the bottles around, only to conclude with the utmost delight that I had every single ingredient for this dish right here. And the list was never-ending. I know I have a problem: I admit freely that I am an ingredient hoarder. I bought star anise when I reorganized the spices and even though I have not used it until now, it sure looks pretty in my new metal magnetic jar. Parsnips are a different story. They reside in the vegetable drawer of the fridge, along with carrots and celery, my holy trinity for making the best chicken broth on Earth. When I pushed aside the bottles of spiced rum and Serbian slivovitz, I found out we even had port. The only thing Husband had to procure from our local Persian store were short ribs. I am pretty annoyed at food trends. Every once in a while, some chef or a food critic will unearth a cheap peasant food, and introduce it to fancy restaurants as the new black. Inevitably, it stops being peasant food, and it definitely stops being inexpensive. Short ribs have joined the fate of ox tail and chicken wings, and they are considerably more costly than beef shanks, for example. I grumbled at the price Husband quoted on his iPhone, but for the sake of playing along and following the rules, I gave him my blessing. As Dorie recommends that the braise be prepared a day ahead, I gave myself a lot of time, whistling, extremely proud at my own state of readiness. I have never worked with short ribs before, but I never let a four legged beast stump me. The first step was a bit different. Instead of the usual browning on high heat in the skillet on top of the stove, Dorie’s recipe asked us to put the ribs in the oven and broil them for a couple of minutes until brown. In the meantime, I chopped, I minced, and I collected the spices and herbs in a bundle ready to be dropped in simmering broth. I did not care how long it took, as I had the entirety of another day in front of me. The vegetables were caramelizing beautifully, and when I heard the unmistakable sputter that demanded liquid, I added wine and port, enjoying the sizzle that rose to meet it. A couple dollops of my favorite spicy tomato paste from Germany went in, along with the spice bundle and the meat. Beef stock covered the ribs half way, and back to the oven it went for a few hours. I certainly wasn’t counting. But when it came out, the meat was falling off the bone, and the sauce smelled like a walk through an Istanbul bazaar in summer time.
While it rested in the fridge, we enjoyed a beautiful Indonesian Fish Padang Curry that I found on my friend Shulie’s site, Food Wanderings. This was a simple, flavorful dish that seduced our whole family with its complementary flavors and stunning yellow color imparted by turmeric… definitely worth a post on its own. The next day, it did not take long to revive the ribs from their hibernation once they hit the stove. I had to add some water to scrape up the sauce from the edges. And I was not even contemplating for a second the idea of straining the juices and getting rid of all the goodness in that skillet. Sorry, Dorie, I had to stray off the given path. My immersion blender brought the sauce together in mere seconds. I was so excited about the dish that I forgot to make the gremolata, even though I minced all the ingredients ahead of time. I am going to blame the spring fever for robbing me of my everyday faculties. I’d kick myself in the behind if I only could. Served on top of a pile of buttery mashed potatoes, the short ribs epitomized comfort food. Besides the usual undertones of onions, carrots, garlic, and red wine, the traces of ginger and anise gave this dish a flair of the Orient, too vague to pinpoint, but assertive enough to be noticeable. There wasn’t much left after we attacked it at the dinner table. Now that I have put another notch on my board of successes, I will have to watch for short ribs to be on sale at the Persian store. It has been gloomy and rainy again in Southern California, and even though I am not a fan of the gray skies, I will take the advantage of the weather and pretend that we are in the middle of winter by preparing more comfort food. As usual, I am frantically scrambling to get this post done before the clock strikes midnight. My Cinderella story will not be romantic. I do not have a lost shoe to mourn or to brag about. All I can say is, make these ribs. Fill your house with all the wonderful smells encapsulated in that cheesecloth bundle. Light up your fireplace and let the flames warm you while the ribs are simmering in the oven. Don’t count the minutes. Let this dish develop on its own, and it will reward you with a cozy, warm invitation to a night spent in comfort, love, and the embrace of your family.
Mmmmmmmmmmmm, kako ukusno izgleda!!!
I find myself always being one of the last to post, too. I blame it (partly) on being in the Pacific time zone, but I know that really it’s a combination of busy-ness and procrastination. I should really get into the habit of making these dishes on the weekend, if not for timeliness, then to take advantage of the light for photographs. Inevitably, though, the weekend fills up, then things like board meetings, social engagements and errands take up the weeknights and I once again find myself scrambling to write my post on Friday night. It’s a good thing it’s so much fun!
I actually finished these last week and then forgot to put up the link. Wonderful post, I had the day inf ront of me when I made these, but we ate them hot from the oven. Delicious
Your comment about hibernation made me smile – The Dude always gives me heck when I tell him that food needs to rest for one reason or another. He thinks I make these things up!
Your ribs look heavenly on top of that mound of potatoes.
I’m sorry I missed this one as yours look divine! I, too, have found short ribs not only to be more expensive now that they are haute peasant food, but also, some butchers cut the short ribs into funky shapes and they never look quite like short ribs I see in a magazine.
Your first paragraph described me perfectly! It felt like you were talking about me!
Your writing is wonderful and makes me smile!
I love how you served them over buttery mashed potatoes – great minds think alike, as I did mine over creamy cheesy sweet potato mash! This is TOTALLY a dish that’s worth waiting for, I agree. And apart from “make these ribs”, there is not really much to say! Lovely post, as usual!
koja slast, koje divote!
I really like your idea of saving the ingredients and using your immersion blender to make the sauce. I thought the sauce didn’t seem like a sauce at all because it was so thin, but with your idea it makes much more sense and I am sure was even more flavorful. I am going to try this next time. Your photos are beautiful!
That dish looks wonderful. The mashed potatoes and ribs are a great combination.
The aroma in the kitchen is enough to drive you nuts. Tricia and I were frantically
trying to snap pictures, but everyone else wanted to dig in.
I started out reading the Beef Ribs In Red Wine post for FFWD and became captivated and entertained while exploring more and more of your blog. It is entertaining, light, beautifully photographed and the type is easy to read. It was comfortable and stimulating as only a home and kitchen can be.
Love the title of the post! Next time I’m definitely going to let the ribs rest overnight.
am so envious Lana – you paint the picture so well and even though you don’t have a lost shoe to mourn, i’m rooting for you to get to the finish line ahead of schedule. i’ve only made short ribs a few times myself but the results have been the same – luscious, fall-off-the-bone, comforting ribs with those lovely vegetables . . . and then . . . mashed potatoes . . . that is a Cinderella story indeed!
Lana, Love reading your posts…they are always a fun read. Your ribs look delicious! I also find it hard to meet the French Friday deadline, usually because of my own procrastination.
I like how you relished the process of making this dish. I did as well, when I usually push the envelope and make everything in one day. This definitely was worth the two-day production! And, I like how you have a favorite German tomato paste. I hope to get that sophisticated with my ingredients some day!
I call that procrastination station ;P I’m there like, every day…I’m trying to be better though, let’s cheer each other on x
Your family is very lucky to have you! Your post is exceptional, as always. I love that you hoard ingredients…I do too…we have to! If I did not hide away my baking goodies, I would never have what I need and I refuse to drive to the store every time the cooking urge strikes…you just have to be ready and our families are lucky because we are!!! Your ribs meal sounds romantic…as romantic as any Cinderella story!
I love your posts! Your ribs are beautiful and look delicious!
how could you go wrong with one of Dorie’s recipes the short ribs do look delicious and serving them over mashed potatoes really took them over the top. I would never have thought of using parsnips in the chicken broth thanks so much for teaching me something new today.
Cheers
Dennis
@Majče, jesu vrlo ukusni i jako prosti da se naprave:)
@Teresa, I hear you. If only I could have two more hours a day, preferably daytime:) And yes, it is fun.
@Ann Marie, that has happened to me before. Or I did not have the time to take the photo (The Chicken for the Poor). Or the photos did not turn out right (Gerard’s Mustard Pie which I loved). C’est la vie:)
@Cher, my Dude is also a person who does not grasp the concept of delayed gratification:)
@Lynne, I agree. If only we could all have a great neighborhood butcher that is willing to offer what we need any time:) But we are allowed to dream:)
@Sanja, I look forward to getting to know you better. WE have so much in common, and the country of origin is not a small connection:)
@Mardi, thanks! I was thinking sweet potatoes, but I made them two days before – did not want to be too repetitive:) I agree, not too much to be said about these ribs, but “make them”!
@Hvala, Tamara! Za zimsko doba prava stvar!
@Elaine, immersion blender is my best friend:) I wanted to obey the rules, but my whole being was rebelling:) And thanks, I hope that my photos are improving a quark at the time, at least:)
@Nana and Tricia, yes, this was the best of comfort food. I know the feeling when you are so hungry, but have to delay to take a photo. Grrrr!
@Mauitn, thanks so much! I really appreciate the feedback, as I do not know much about layout, design, etc. I am working on photography, and writing is my passion:)
@Adriana, thanks:) I know that I am not playing for the SEO with my titles, but I cannot resist being funny and odd:) And yes, resting the ribs overnight works wonders:)
@Debra, I am so happy when you stop by:) I have just discovered short ribs, but they are here to stay. It seems that our California winter is allowing us to cook more comfort food:)
@Kathy, maybe we can form a support group for FFwD procrastinators. It seems that we are numerous!
@Chunklet, I discovered the tomato paste in Frankurt when I visited for my sister’s wedding. It is spicy, it’s in the tube, and it is really tasty and convenient. They always send me the paste in packages:)
@Sasa, I agree with the name. We need to stick together:)
@Krissy, thanks for your wonderful words, as always:) I am not ashamed of hoarding and hiding – so many times I thought I had something on hand, only to find out it has been eaten as a late-night snack:(
@Thanks, Candy! They were one of the best comfort foods I made:)
@Dennis, parsnips give off just enough sweetness to the broth to counterbalance the strong celery and onion taste. We often use the parsley root, too, but it is harder to find here.