So for our Sunday dinner, the butcher blessed us with some gorgeous short ribs! A serious seasoning of kosher salt, veggies galore and a bottle of some red wine made for a wonderful dish, not to mention the perfect precursor to my tiramisu.
The process began with the browning of the short ribs, then the puréed veg and lastly the addition of tomato paste and a hearty bottle of red wine [ok and yes an extra bottle for the chef and other half]! Yes along the journey, were some wonderful flavors to make this meal complete… a bundle of thyme, some bay leaves and of course my friend who’s always invited… kosher salt!
Into the oven to take a long three and a half hour bath [of course checking half way through] and out appeared fall-off-the-bone goodness!
The flavors were intense and almost woodsy! Rested on top of a purée of yukon gold potatoes and another incredible Sunday dinner was served. Now what will top this dish?? We will have to wait and see!
at a low simmer…