I’ve been searching for years and I finally found it… the holy grail.
Not the “real” holy grail of course – but in the world of cooking and entertaining, these provide their own version of salvation.
The perfect winter entertaining dish. It does exist.
And this weekend I just made them again, proving to myself this was no fluke.
So what is it? Perhaps the BEST braised short ribs. Ever. I hope, after reading this blog you know that I don’t say those things lightly. When it comes to food, I have a hard time terming anything “the best” – I am pretty much an “equal opportunity eater”. I generally like all (ok, not ALL but most!) variations of dishes. But in this case, these braised short ribs are so far above any other recipe for short ribs I’ve made (and I have made a lot!) that I think they deserve the title. These are tender and meaty and covered in a luscious sauce surrounded with fingerling potatoes, mushrooms and pearl onions. Oh, and did I mention that bacon is also involved and um… a bottle and half of wine?
Yes, they are “best” for a reason… or five.
So, why are they good for parties? Let me count the ways.
1.You really should make them a day ahead.
2. They are easy to eat – no bones to have to cut around!
3. You can get all the ingredients in a well stocked grocery store. Amen.
4.They are rich and indulgent.
5. And because of #4, everything else you serve as part of the meal (appetizer, salad, dessert) should be simpler.
So, what exactly do you serve with them? Well, here’s the menu –
Salmon Gravlax, cucumber salad, Creme Fraiche with Finger limes
Greens, Endive, hazelnut vinaigrette
Braised Short Ribs with Fingerlings, Bacon and Pearl Onions
Profiteroles with Vanilla Ice Cream and Chocolate Sauce