What better, swankier dish to serve on Oscars Sunday than red-wine braised short ribs? There isn’t one, really.
These braised short ribs, courtesy of Diane, A Broad (love the blog name!) might be hands-down one of the best things I have ever cooked, ever. After just three hours in the oven, these were the richest, most fall-apart ribs I’ve ever had. (Enough so that two days post-surgery I was even able to eat them!). They seem scary and complicated and oh-so-fancy, but really it’s just a lot of throwing stuff in a pot and letting it go.
There are several steps, between searing, slow-roasting, separating and reducing, but no one step is particularly intimidating on its own. It’s the sum of its parts that’s so seemingly overwhelming, really, but once you break it down you realize it’s really not all that bad. It’s downright doable! And I would totally do this again.
Also, I’m not sure I’ll ever eat a cooked carrot that’s not braised in red wine again. Even the carrots were melt-in-your-mouth.
I served these over some instant polenta, much like Diane, though I pumped mine up with pecorino romano and little light cream. Add a ton of chives and more sauce and dig in and don’t look back. Thank me later.
Despite the fact that I’m going home to cook dinner tonight (duh), all I want to do right now is eat leftover short ribs straight out of the fridge. Short rib appetizer, anyone?
Short ribs, Seth MacFarlane, Les Miserables…it’s like everything I love just came together to make me the happiest girl in the world. Add in Jennifer Lawrence being adorable as ever while winning Best Actress (and HOW sweet was it when both Hugh Jackman AND Bradley Cooper ran up to help her when she fell?? Such gentlemen!) and it was a pretty great Sunday. The only thing that would’ve made it better would have been a big glass of the malbec I used to braise the ribs. Curse you, amoxycillin! I thought we were over.