Valentine’s Day Supper ~ Part 3
This is the third installment of Rodney and me’s Valentine’s Day Supper. Short Ribs with Red Wine and Port was the recipe for this week’s French Fridays with Dorie challenge. I must say that the first challenge of this recipe was finding short ribs! I had no idea they were so hard to find. Rodney and I went to three different stores to find them. They were also quite expensive; while the meat itself was not that much per pound, twelve ribs came out to over 5 lbs. (Yes, I could have cut the recipe down. I think the need for a whole bottle of wine made me think that I couldn’t. I would cut the recipe in the future.)
The next challenge was finding a cooking vessel big enough for the ribs and all of the veggies and stock. It was a very tight squeeze, but I just managed to get them to fit in my largest covered casserole. They did cook beautifully in it once I had it all arranged.
The biggest challenge had nothing to do with the searching for ingredients or the cooking of the recipe. The biggest challenge was eating it. You see, a few weeks back I had the flu. I became quite ill from it as a matter of fact. Ever since that day I have had trouble eating anything similar to what I ate before the illness set in. Unfortunately that illness came after eating at a Vietnamese restaurant. Vietnamese food, as you may well know, is very influenced by French food. About half way through making this dish I realized that this must be the French version of what I ate that day. I almost had to leave the kitchen and have Rodney finish making it.
Instead I quickly got everything in the oven and told myself that it would be okay. When it came out and I strained the veggies it would not look like that dish anymore. And it didn’t. The problem was that it still smelled like the dish. So sadly I really did not enjoy these short ribs. Rodney really liked them though. I was able to eat two small ones, but the rest became lunches for Rodney. Who knew that the after effects of the flu could last so long?
The short ribs looked great right out of the broiler.
Look at that tight fit! And that was before I added the stock!
This was also the point where I almost needed to go get Rodney.
This is the first gremolata that I have ever made or eaten! I loved it.
I would make it with cilantro next time. The hubbly hates cilantro so I used parsley this time.
Short rib and gremolata united.
The full Valentine's Day Supper. Dessert is yet to come...