I have so much to say about this recipe!
First, I want to say it was fabulous! Fall-off-the-bone-tender meat that is rich and complex in flavor these ribs were delicious.
I couldn't find short ribs at either of the supermarkets I frequent which led me to the local butcher (how cool is it that we still have one?). Now Dorie states that short ribs are inexpensive; however, at $8 a pound, if I had purchased the nine pounds she recommends I would have spent $72 on the meat alone. Not inexpensive! I knew that nine pounds would be far too much meat and purchased about a pound to feed my family of three. Lastly, with a three hour cook time, this was not a convenient dish to fix either. Dorie does offer a two-day option where you prepare the ribs and then refrigerate overnight. I will try this option next time as there was a lot of fat and I haven't found an easy way to skim fat (from my fat or myself)!
I have learned that if the book doesn't feature a photo of a dish, the chances of me taking a decent one are slim to none! Correction - there is a photo in in the book, but it features the vegetables.
Having said all of that, we loved these and I plan on fixing them again. I completely forgot about the gremolata, but am not sure it's needed. I loved the flavor from the port and the ever so slight spiciness from the ginger. The exotic star anise also imparted a barely detectable flavor but still elevated the dish. I can't wait to make this again!
If you haven't already, pick up a copy of Around My French Table. A gorgeous book that is equally at home on your coffee table as on kitchen shelf, it is a cookbook to treasure for it's gorgeous photos, invaluable cooking lessons, beautiful writing, and delicious recipes. This recipe was recently published in Bon Appetit and can be found here.
First, I want to say it was fabulous! Fall-off-the-bone-tender meat that is rich and complex in flavor these ribs were delicious.
I couldn't find short ribs at either of the supermarkets I frequent which led me to the local butcher (how cool is it that we still have one?). Now Dorie states that short ribs are inexpensive; however, at $8 a pound, if I had purchased the nine pounds she recommends I would have spent $72 on the meat alone. Not inexpensive! I knew that nine pounds would be far too much meat and purchased about a pound to feed my family of three. Lastly, with a three hour cook time, this was not a convenient dish to fix either. Dorie does offer a two-day option where you prepare the ribs and then refrigerate overnight. I will try this option next time as there was a lot of fat and I haven't found an easy way to skim fat (from my fat or myself)!
I have learned that if the book doesn't feature a photo of a dish, the chances of me taking a decent one are slim to none! Correction - there is a photo in in the book, but it features the vegetables.
Having said all of that, we loved these and I plan on fixing them again. I completely forgot about the gremolata, but am not sure it's needed. I loved the flavor from the port and the ever so slight spiciness from the ginger. The exotic star anise also imparted a barely detectable flavor but still elevated the dish. I can't wait to make this again!
If you haven't already, pick up a copy of Around My French Table. A gorgeous book that is equally at home on your coffee table as on kitchen shelf, it is a cookbook to treasure for it's gorgeous photos, invaluable cooking lessons, beautiful writing, and delicious recipes. This recipe was recently published in Bon Appetit and can be found here.
Too funny - agreed, it was a bit on the ugly side. I totally forgot the gremolata as well (I saw the orange and parsley sitting on the counter half way through dinner). I feel fortunate to have found ribs ~4$ a pound. I guess up here we don't know they are supposed to be trendy :-)
ReplyDeleteI was rather surprised by the size and price of these ribs! Luckily, I had already planned on making a smaller portion, so I didn't spend too much on the meat. Plus, I also left out the gremolata. Your ribs look tasty!
ReplyDeleteThis was an expensive meal! My ribs were almost $7 a pound! A special occasion meal that was really good. Try the gremolata sometime cause its excellent. I agree...the pic was difficult.
ReplyDeleteOh I must have lucked out. My ribs were less than 6 dollars a pound. And I had only written down that i needed 12 so I only got around 3-4 lbs...
ReplyDeleteThank you for noting when there isn't a picture in the book, I probably won't get a decent one myself. Totally takes the pressure off! You rock sista!
You did a great job with the challenge. It is a lovely recipe. While it may not be a pretty thing it certainly is delicious. This is my first visit here and I've spent some time browsing through your earlier entries. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great weekend. Blessings...Mary
ReplyDeleteYour ribs look so juicy and I like that you served them with mashed potatoes and corn. This was an expensive dish and I think if I make it again I will be watching out for sale prices on the ribs, wine, and port!
ReplyDeleteThey look great! Im glad you enjoyed them! Great sell on Dorie's cookbook, it's a winner!!
ReplyDeleteYeah, not the most photogenic food, but certainly delish :)
ReplyDeleteI just made short ribs for the first time for New Years Eve. Same thing, I had to go to the butcher shop to get them and I thought they were expensive. I expected them to be inexpensive but they weren't. Also, my picture, not so good. Just one of those great dishes that's hard to photograph. This looks like a great recipe!
ReplyDeleteI'm glad I'm not the only one who thought these were expensive. I spent $16 on 2.2 pounds of ribs. They were really good though so I'll probably make them again (though not too often).
ReplyDeleteYours looks great!
I found ribs for $4.49 a pound so I'm feeling lucky. I only used half the ribs called for, after all how much can two people each? No a pretty dish, but as we all know, looks can be deceiving. It sure did taste good. Chilling overnight sure is the way to go. Getting rid of the fat become as easy task. Nice job!
ReplyDeleteMy ribs were about $6.50 per pound, but they didn't have the big heavy bone (rather, cross sections). We hosted a dinner party, so we went for two packages of 3+ pounds. The leftovers were completely worth it. It is one of those splurges that I'm happy to make every now and then. As for the picture, it is in the page immediately after the recipe (back flip) and the way the ribs are presented in a little bowl isn't too different from what I've been seeing from fellow Doriettes.
ReplyDeleteCouldn't help but notice the lemon tarts--WOW! Beautiful! But about the ribs...I cut the recipe in half and it worked out fine. I also did the two-day process and took a lot of fat off the top of the pot, but none off my butt. C'est la vie!
ReplyDeleteI used Dorie's recommendation for 12 ribs, so the weight wasn't as much, but it was still pricey. This is definitely more of a special occasion meal. For some reason I thought I saw a picture in the book, now I'm going to have to go back and figure out what I was looking at!
ReplyDeleteI also used 12 ribs as opposed to nine pounds. They were *only* $5.90ish a pound here, but still five pounds was about $30. Along with the cost of the wine and the port, this was not an inexpensive meal. From what the butcher's I talked to, in my quest to find the ribs, said I am guessing that these are easier to find in the summertime.
ReplyDeletelol. Dorie says they are inexpensive but then she does have homes in both the US and in Paris... 'nuf said. Its funny how many people had trouble finding these. They are always there until you need them!
ReplyDeleteI agree....I wish there were pictures of every single recipe! I liked this one too.
ReplyDeleteYour ribs look great! :) That is cool that you still have a butcher around I am not sure there is one close to us. Glad you liked these!
ReplyDeleteI got mine at $1 per pound and ended up buying 5 pounds. It was a LOT of ribs but my bf and brother have big appetites so they finished them and already requested this dish for next weekend :)
ReplyDeletelol, OH the gremolata was VERY needed. Required for me from now on! This was probably the hardest post I've ever had to photograph!
ReplyDeleteDorie said these weren't that expensive but then she does have homes in both the US and Paris. I guess it is all relative?
Oh boy...I better find out how much Nana spent on the meat :0 We sometimes split the shopping depending on who needs what and who is going where, but I never considered these would have been an "expensive" ingredient (it is usually the spices that scare us:) You also nailed the description I was trying to express myself - "rich and complex". I believe I substituted "mmmmmm". Nana and I loved this one and I know each of us will repeat it again.
ReplyDeleteI ended up spending $15.00 on half the quantity of ribs, so I guess I was lucky. Still felt expensive, though. I think the key to this recipe is letting it chill overnight. So much easier to remove the fat (and there's a lot of it).
ReplyDeleteThey aren't the prettiest of things are they! But gee they taste good! I got my butcher to cut them two different ways and now realise neither were right! Yours look good!!!
ReplyDeleteSuch a lovely post you wrote. I didn't think this was a cheap meal either but for for an occasional splurge, it's flavor is well worth the price. You should try the gremolata next time. You will love that too.
ReplyDeleteOh I had to tell you I was looking for the short ribs too..they were 5.99 a pound..Holy cow I thought that was a lot of cash until I saw what yours are going for....I could buy a nice pair of designer jeans with that kind of money!!
ReplyDeleteBut there is a photo -- it's just on the page after the recipe. Yours look fine, though! Definitely try the gremolata next time; it does add something, and it's cheap/easy, my favorite combination. :-)
ReplyDeleteI complained about the price, but in the end succumbed, all for the sake of playing along:) We don't eat a lot of meat (Husband does, but he is in minority:), so we did not buy a lot. It was a great dish, I agree. I took the easy road and cooked it for two days. And I also forgot the gremolata:(
ReplyDeleteThere is always the next time:)
I agree on the picture aspect - I knew that it would be hard to photograph, but I don't have to publish a good-looking cookbook:)
My husband would love this with your side dish of corn! Your ribs turned out nicely - and you won't regret the gremolata next time :).
ReplyDeleteIt is amazing to read everyone's comments on the pricing of the short ribs. You would think such a fatty cut of meat (in today's dieting type society) would not fetch such a price. It has become a popular item to order on restaurant menus however.
ReplyDeleteGremolata is a nice touch with the richness of this dish. Give it a try..you won't regret the freshness of the condiment..
These received rave reviews from so many FFWD'ers that I think I need to make them asap! I made a different short rib dish recently, and found it nearly impossible to photograph so I feel your pain :)
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