When I started my gluten-free adventure, I was mostly fearful of loosing two things–pasta and sourdough bread. I know I can make both on my own, I just haven’t had the time or courage to try yet. When I came across Brooklyn Supper’s Lamb Ragu over Polenta, I never thought it could fill that big pasta hole in my stomach, but the recipe looked so good, I had to at least try.
I needed a reason to use my new(ish) 3 1/2 quart Le Creuset (which has since become one of my favorite pots ever) and I had some short ribs about to catch a nasty case of freezer burn in the oven. Last time I made short ribs for a dinner party they turned out pretty amazing. I marinated them in wine and veggies for a day, then tossed the marinade veggies and braised the short ribs with some fresh veggies and the same wine. To finish off, I roasted the final product in the oven for 10 minutes, or so, giving them a bit of crunch and glazy texture. So good. But that was a 2 day recipe. I was just cooking for my husband and me, and unless it’s a super special occasion, like a landmark anniversary or something, a 2 day recipe is not going to happen. And thus my googling brought me to Dan Barber’s Short Rib Recipe.
As I think I mentioned in my menu post, I’m a huge fan of cooking big meals that require little effort. Braises, things in the crockpot, roasts–they’re all amazing because they’re set it and forget it items! Wow, I sound like an infomercial… But seriously, why would you ever want to do something like pan fry fish fillets for 8 while your guests are in the other room. You should be with them, socializing, enjoy a glass of wine and having fun–not hovering over the stove.