Red Wine Short Ribs
Make this a day ahead, and chill it so you can easily remove the solidified fat from the top of the strained gravy before reheating.
Make this a day ahead, and chill it so you can easily remove the solidified fat from the top of the strained gravy before reheating.
I followed the recipe exactly but my boneless ribs had nearly all the fat cut off them. As a result, the "gravy" was far too acidic for the meal. I might do this again but I'd cut back on the wine.
Read MoreExcellent! Really enjoyed and have to admit I normally don't care for short ribs because of the fat. Bought boneless ribs they where not fatty. I might of over reduced the gravy because it seemed really strong but flavors where great. Will definitely make again!
Read MoreWe really enjoyed this dish. Outstanding is the description! What a delicious gravy and the ribs were fall-apart tender. I used bone-in ribs and will probaby try boneless next time so I can trim some of the fat. Will be making them again SOON! Served with mushroom risotto and it paired nicely.
Read More