This week we cooked Short Ribs in Red Wine Sauce. This is from Dorie Greenspan's newest cookbook around my french table
Well, this is not a dish to make after working all day. It took two evenings of cooking to complete, but this dish is well worth the time. It takes short ribs which can be tough and fatty and slow cooks them to perfection. The two day's also allowed me to defat the brasing sauce. This is a perfect recipe for a cold weekend day. It makes the house smell great.
Welcome to FFwD! Don't worry, many of us are often running late. Preparing over two days definitely makes the recipe easier.
ReplyDeleteWelcome to FFwD. Don't stress - the only way I keep up is by doing it a week or two ahead of time (and doing as many as I can over a weekend). It looks like March's recipes are all a little less time intensive.
ReplyDeleteIt was nice that this one could be done in a couple of days.