These two recipes are from epicurious.com, my favorite recipe website*. What I usually do is see what’s on sale at the supermarket, and then go to epicurious and look for recipes using those ingredients. It works very well. I’ve made these recipes in the last couple of weeks and they’ve been delicious – so I’m blogging about them both to not forget them and to share them with you.
Lord, was this good. And not as sinful as it looks, as the recipe produces A LOT of sauce. A bit expensive, given that it uses tarragon, but it’s an encouragement to grow it. It’s also quite simple to make.
Now, this is more sinful – but still, one of the healthiest short rib recipes I’ve made, in particular because I used boneless short ribs. They may not be as flavorful as the boned kind, but they were great in this recipe.
I skipped the Gorgonzola polenta, as I forgot to buy the polenta itself, but I’d have loved to make it. I will have to try again. By all means make the gremolata, it really adds a necessary element to the dish.
Note that this recipe takes THREE days to make. One to season the short ribs, another to cook them, and a third to heat them up and eat them.
* 12 years later, these recipes no longer seem to be available at epicurious.com. I have linked them to the Bon Appetite magazine site, where you can find them.