I had a somewhat difficult time finding the ribs, so when I was in the grocery store, I asked the butcher to cut them for me. He was very accommodating. He cut them just as I requested. I picked up all the ingredients and the next morning I started the Ribs. You really need a lot of time to make this meal. The prep is pretty involved. First you have to broil the ribs, then chop all the vegetables. Start by heating oil in dutch oven and adding the veggies and cooking till soft and just starting to brown. Then add the tomato paste and cook a few more minutes before adding the bottle of wine, the port and bouquet garni. At this point the kitchen smells incredible! Reduce the liquid, then add ribs to the pot along with the beef broth. This is where it gets easy. Put the pot, covered with aluminum foil, and the lid in the oven and do not disturb for 2 hours. Then remove the lid, loosen the foil and let cook for another hour. Since I was serving this for dinner, I let them sit out for about an hour on the baking sheet and strained my sauce. My grandson had baseball practice last night and they got home late so I actually held up dinner a bit longer. In the end, it all came together beautifully. The only thing I didn't do was make the gremolata. You have to know your audience, and mine was eating frozen peas and didn't like the mashed potatoes. They certainly weren't going to eat the gremolata!!
This Recipe can be found in Dorie Greenspans new book "Around My French Table".
|The ribs after being broiled.|
|Veggies being cooked.|
|Wine and port added. Since I had no cheesecloth in the house I put the herbs in the pot and fished them out in the end.|
|Sauce reduced and ready for ribs and broth.|
|Everything covered and in oven for two hours.|
|Our dinner minus the frozen peas and raw carrots…delish!!|