Monday, December 06, 2010

Recommended: Dorie Greenspan's Short Ribs in Red Wine and Port with Tangerine Gremolata

Last week, I made these for dinner:
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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