This week’s recipe for FFWD was Short Ribs in Red Wine & Port. Another great braise!
Even thought this is a fairly involved recipe, I will make it again. The beef cooked for a long time so was very tender. For the meat, I used 4 1/2 pounds of short ribs and 4 1/2 pounds of an on-sale boneless chuck roast (with a good amount of fat) so I got more meat for the buck. In the end, all the meat was the same. I also saved some money by using Ramos Pintos Ruby Port (for $17, this is an inexpensive port) and my new favorite red wine for cooking, Crane Lake Petite Sirah at only $5 a bottle.
There is a lot of wine in this, 1 1/2 bottles, but it didn’t taste winey at all. The sauce was not strong but still had exceptional flavor. Dorie’s My Go To Beef Daube had way much more of a wine flavor. The gremolata of parsley, garlic, & orange zest is what made the beef really perk up here. I won't ever skip the gremolata and this gave me the idea to try a lemon gremolata with John Thorne's Beef with Carrots (earlier posting below). That recipe doesn't need anything else but it might be an interesting addition.
My husband liked the in-progress pictures:)