|Salt & pepper your ribs!|
With my short ribs in hand, I ventured home to enjoy making my first short rib. When I declared to my husband that I was taking on short ribs, his mouth started to water, so I had even more confidence! I knew that the recipe would time consuming, but I am not afraid of that. Nothing troubles me less than spending a day in the kitchen.
|Brown them on all sides!|
Like I said, I was intrigued by Giada's recipe, so I wanted to try that one specifically. You can get that recipe here. I did make a few changes, though. I omitted the panchetta (for budgeting reasons) I followed the recipe up to the point of discarding the bones of the meat, but then I did not shred the meat. Close to the end, I added a handful of whole brussel sprouts, to add a little green without a lot of fuss. Leaving the the meat intact, I served it over a creamy polenta from my In The World Kitchen cookbook. I did top it with the chocolate, though, and let me tell you, that was amazing! Don't miss that step, or you will live to regret it. SO yummy!
|Add the sauce ingredients and stir|
|I added a handful of thyme, |
tied with twine,
for extra flavor! It was delicious!
I find that sauces can be more difficult to tackle in traditional cast iron...but in the enameled cast iron, they are better. Still, with enamel, nothing sticks, but you can also use soap, which is a plus. You might have to watch the heat a little more with the enameled pots, but it's worth it. I would say that every chef should have at least one of each to compare for themselves.
|The finished product was mouth watering & impressive!|