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Short Ribs in Red Wine and Port~French Fridays with Dorie Recipe~, Butter and Parsley Potatoes, Roasted Asparagus, and Marie-Helene’s Apple Cake

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Short Ribs in Red Wine and Port
Braised Ribs
This week’s French Fridays with Dorie recipe was for these succulent short ribs.
We really loved them!  They aren’t complicated, but take a lot of time to make.  We started them last night, chilled them, then finished them today.  I think the chilling step is important not only because it allows the flavors to blend, but also because it made it so easy to skim the fat off.



Tangerine Gremolata


We had my brother & sister-in-law to dinner & we all thought the ribs were great and agreed that the Tangerine Gremolata just took this dish right over the top!  A great dish to make over the weekend, and wonderful for company because you do so much ahead of time.  The wine & port reduction sauce was perfect!

One of my favorite fellow-bloggers posted the recipe here.

Sauteed Vegetables, Wine, Port, Tomato Paste, and Herbs
Butter and Parsley Potatoes
Fill a large pot of water 1/2 way with water.
Add 3 – 4 small red potatoes per person and 1 teaspoon of Salt.
Boil for about 20 minutes until potatoes can easily be pierced with a fork.
Drain potatoes and return to pan.
Toss with 1/4 cup butter and 3 Tablespoons minced parsley.
Roasted Asparagus
Preheat oven to 450 degrees.

Snap ends off 2 bunches fresh Asparagus
Place in an 8 x8 inch baking pan.
Drizzle with Olive Oil.
Sprinkle with Salt and Pepper.
Roast in oven for 20 minutes, turning over half way through.

Another great recipe from Around my French Table!  It was the featured recipe in October.  It’s wonderful and so easy to make that we’ve had it several times.
Bon Appetit!
Braveheart!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. Susan ~ this meal looks amazing and I cant wait to give it a try. I love the color on the ribs, the asparagus and potatoes makes my mouth water. Thank you so much for putting your heart and soul in preparing these meals each week. Braveheart nice to see you and just remember you are definitely a “hottie”

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  4. Susan, you did an incredible job with this challenge. The short ribs and accompaniments are gorgeous and the apple cake was an added bonus. Any piece of my heart not stolen by your food was taken by Mercedes. I hope you have a great day. Blessings…Mary

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  10. All this and you remind me of how much I LOVED that damn apple cake! I’m glad that you and I agree about the gremolata. D’s recipe is not all that unusual but the gremolata just wow’d me.

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  13. You had me at that opening shot of your plate – amazing ! Your photos are stunning, as usual, and I chuckled when I saw your cat in the last one. Very cute. Nana and I really enjoyed this one – the whole family loved the ribs. I will doing much more braising in the future. And revisiting the Apple Cake- I also had forgotten about that one but it sounds perfect for your meal.

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  16. That certainly is an amazing meal! Your pictures are great & the side dishes are perfect for this. The red potatoes are a good alternative for mashed potatoes. We’ve had a lot of mashed potatoes lately & I’m making them again tonight.
    I love that cake – I’ve made it twice so far 🙂

    Reply

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