LYL: short ribs in red wine and port

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This post was written by who has written 10 posts on French Fridays with Dorie.

67 Responses to “LYL: short ribs in red wine and port”

  1. Marie February 25, 2011 at 1:44 PM #

    Lots of leftovers, but I’m not complaining.

  2. betsyp February 25, 2011 at 1:46 PM #

    Another perfect cold weather dish, perfect to make over a long weekend.

  3. Bakeawaywithme February 25, 2011 at 1:48 PM #

    We really loved this…a bit more time consuming…but worth every minute!

  4. Miss Kris Kitchen February 25, 2011 at 1:50 PM #

    Falling off the bones juicy tender ribs…we don”t do alcohol at our house but used the same general process as this recipe was adapted for us; this meal is already famous in my family!

  5. lizzy February 25, 2011 at 1:50 PM #

    Wow, the aroma in the kitchen was incredible:

  6. Cher February 25, 2011 at 1:55 PM #

    Ok – a warm dish for the winter that is just not ending!

  7. Elaine February 25, 2011 at 2:00 PM #

    I only found boneless short ribs and they came out extremely dark, but very delicious.

  8. StephIrey February 25, 2011 at 2:06 PM #

    What’s red and black and good all over? Check out my post to see. :)

  9. creolekid February 25, 2011 at 2:07 PM #

    Great recipe, even when one forgets the gremolata completely.

  10. flourchild February 25, 2011 at 2:08 PM #

    My family liked them!

  11. Adriana February 25, 2011 at 2:12 PM #

    These ribs are made of awesome, of win! Thanks Dorie!

  12. katiebe February 25, 2011 at 2:14 PM #

    These were AMAZING. I also did an experiment comparing the gremolata and frizzled leeks. Good stuff!

  13. luciacara February 25, 2011 at 2:17 PM #

    Another great recipe! Thanks, Dorie!

  14. chefpandita February 25, 2011 at 2:27 PM #

    Loved the gremolata!

  15. stoutkitty February 25, 2011 at 2:28 PM #

    This was so good and made the house smell wonderful

  16. athomeandawaywithme February 25, 2011 at 2:29 PM #

    My “large” pot could only fit 3/4 of the ribs. But it still came out delicious… so much so that I forgot to take a picture… I’ll enjoy reading everyones posts though.

  17. Create Amazing Meals February 25, 2011 at 2:39 PM #

    Really great! The Tagerine Gremolata took the ribs right over the top – what an unexpected delightful addition!

  18. Newfinmysoup February 25, 2011 at 3:15 PM #

    Finished this post up while sitting in the New Orleans’ airport, on our way back home after eating as much as we possibly could in 3 days – John Besh’s August, Donald Link’s Cochon, Emeril’s New Orleans, and Cafe Du Monde, to name a few!

    We served these short ribs for a small dinner party and everyone absolutely raved. Layers and layers of magnificent flavor!

  19. tricia February 25, 2011 at 3:26 PM #

    Both Nana and I loved this ! Haven’t had meat this amazing in a while.
    More than worth the effort.

  20. Anne-Marie February 25, 2011 at 3:43 PM #

    If I was stuck in a blizzard, I’d want to eat these short ribs. Oh wait…I WAS stuck in a blizzard!

  21. franklyentertaining February 25, 2011 at 4:24 PM #

    We loved this at our house! A perfect meal for entertaining.

  22. gaaarp February 25, 2011 at 6:14 PM #

    I’m getting hungry just thinking about these ribs!

  23. ldubois2 February 25, 2011 at 6:31 PM #

    Wonderful aroma and flavor. Glass of wine and forgot the gremolata :( Guess I’ll have to make again!

  24. SisBoom February 25, 2011 at 6:52 PM #

    Barely got a picture in of this as my guests pushed past me to get at it! If you made this without the gremolata I think you should make it again. Loved it!

  25. Karla February 25, 2011 at 6:59 PM #

    Bloody amazing! Almost didn’t fit in my big Dutch oven, either – I bought a new, bigger one for next time, though!

  26. Karen February 25, 2011 at 8:10 PM #

    Just think about red wine on the ceiling…

  27. Guileless Gourmande February 25, 2011 at 8:14 PM #

    Ran out of time!

  28. onewetfoot February 26, 2011 at 12:11 AM #

    Even better as open faced sandwiches the next day:

  29. Lana February 26, 2011 at 2:58 AM #

    Thoroughly enjoyed this one:)

  30. RedsKitchenDiaries February 26, 2011 at 5:33 AM #

    As if I didn’t have a serious case of spring fever before I made this recipe, I’m beyond help, now!

    I made a few alterations to the recipe, but it was still amazingly good!

  31. sanya living February 26, 2011 at 5:47 AM #

    Thought I wouldn’t pull this together in time but so glad I did!!! Well worth the effort!

  32. wannabefrench February 26, 2011 at 9:04 AM #

    A French experience in every way!

  33. Shandy February 26, 2011 at 11:27 AM #

    I thought I would do the whole month of February’s selections for (1) dinner and we loved every bite! The ribs were amazing witht he gremolata, I had know idea, delish.

  34. Katrina February 26, 2011 at 11:44 AM #

    I even had it up on time for once!

  35. Angela February 26, 2011 at 1:50 PM #

    Started on Wednesday, finished & served on Thursday and finally posting today. Very good. Loved the way my home was filled with the short ribs’ appetizing aroma.

  36. tammycirceo February 26, 2011 at 1:56 PM #

    I broke a few rules in making this dish … I used a boneless chuck rib, I browned instead of broiled, and used lemon rind in my gremolate rather than orange. In addition, I’m posting on Saturday as opposed to Friday! Rebel that I am. :)

  37. Zwetschgen February 26, 2011 at 3:31 PM #

    Not a total success, but that’s due to me. Still quite good flavor!

  38. Glennis-CBWA February 26, 2011 at 3:32 PM #

    This was wonderful! I wish I had some to cook right now!!

  39. Beth@omgyummy February 26, 2011 at 4:09 PM #

    Well I finally joined FFwDorie! I hope I can make an appearance every now and then. I happened to make this short rib recipe last November and had such great success with it. I know I will love so many more of Dorie’s recipes if I can just find the time to cook! Here’s my post about the very important dinner we made. Turns out that one of the guests of that dinner has now hired my husband, who starts his new job next week. Can’t give all the credit to the short ribs, but the overall experience he had at our home definitely created a wonderful starting point for the hiring process. So thanks Dorie for so many things!

    And I can’t wait to get to know more people and learn about their cooking experiences through this group.

  40. Connie February 26, 2011 at 5:46 PM #

    I’m late on my first post. This dish taste great, but took me two nights to complete. It is better for a weekend of cooking. All the same, I will be enjoying the short ribs all week long.

  41. Bonnie Deahl February 26, 2011 at 8:12 PM #

    Braised short ribs turned out beautifully. We loved the dish. I served it with polenta and added sauteed baby bella mushrooms to the pot. It was delectable!

  42. Linda February 26, 2011 at 8:31 PM #

    So incredibly fantastically melt-in-your-mouth delicious!

    did I mention how good this was?

  43. the urban baker February 27, 2011 at 11:01 AM #

    I do love a good short rib recipe and this one did not disappoint. Made crispy tacos with the leftovers and that was a great treat as well!

  44. maryeats February 27, 2011 at 12:40 PM #
    Hoping for a Braised Short Rib Scented Candle.

  45. NYflourpower February 28, 2011 at 1:28 AM #

    What a wonderful recipe. Hard to wait the day but we did. I served it with soft polenta (forgot to buy potatoes) and with my husband and 2 guests not a drop of anything was left over.

  46. jbuker February 28, 2011 at 4:50 PM #

    Too sick last week to get done in time, but better late than never. This was delicious!!!

  47. Waverly @ February 28, 2011 at 10:24 PM #

    All of February is posted together. We ate the short ribs tonight and they were lovely. I especially liked the gremolata.

  48. Guileless Gourmande March 1, 2011 at 11:24 PM #

    Totally late, but still wanted to contribute. This was my first time making short ribs, my first time using a dutch oven, first time making a gremolata… A lot of firsts, but it was fun :-)


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