In the December issue of Bon Appetit, Dorie Greenspan shared a recipe for short ribs she sometimes serves for Christmas dinner. They're cooked slowly in a sauce of red wine and port and served with a tangerine and parsley topper that cuts the richness of the sauce just enough. I didn't mess with the short ribs recipe at all, but I did add mashed potatoes, made with horseradish and creme fraiche, to accompany. The dinner takes a while to prepare - several hours of cooking and at least another hour of prep - but if you've got the time, it's worth it (and it smells fantastic as it cooks). It's just about perfect for an early Sunday dinner in the winter.
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