I try not to buy copies of magazines while I’m waiting at the grocery store. I canceled several subscriptions when I moved because I just couldn’t keep up.* But when I saw the October issue of Bon Appetit, I couldn’t resist. I so love finding a magazine recipe for something I’ve never even considered making, heading off to the grocery with a list of ingredients and watching it come to life. Rarely do I get out of my normal BBQ-meatloaf-casserole routine. Red wine braised short ribs, thankfully, shook up the schedule. Soon enough I was introducing myself to the local butcher and walking out with pounds of 2-inch ribs, vegetables and bottles of cabernet.
Worse case scenario, you open the bottle of wine and order a pizza. Best case scenario: the recipe worked. And oh, sweet heavens, it was one of the best meals I’ve ever made.
I paired the ribs with my friend Juliann’s mashed sweet potatoes and whipped up a peach cobbler for dessert, using up the last of my bushel from Palisade, CO.
I’m adding this recipe to mine for rack of lamb. So incredibly easy to prepare for such great results. The key is to find a good butcher who will trim the fat and cut the ribs for you. He will be able to use state of the art equipment to do this. You can purchase Hobart equipment parts by National Bandsaw at their website. Otherwise, buy an extra bottle of wine to sip while these cook away.
Winner, winner spare rib dinner. (With leftovers, if you are lucky!)
*Come to find out after a month of careful budgeting, it’s these little expenses that kill me softly.