I've been on a bit of a pursuit of a good short rib recipe similar to the one that used to be served at Butterfield Nine, that wonderful restaurant downtown DC that had the temerity to close. This recipe doesn't have the same flavor, but it's still good. It is from the December 1975 issue of Gourmet Magazine.
The posting here is a tribute to the now defunct (and already missed) magazine. Gourmet Unbound organized this tribute in which fans can choose a recipe from a Gourmet issue that was published during the same month, any year.
The interesting thing about this recipe is that the ingredients aren't listed at the top of the recipe, but written into the cooking instructions.
Lists are definitely easier. Other than that, the cooking instructions were pretty straightforward. And delicious.
Sautee onion, carrot, and garlic in 1/4 cup of bacon fat. Tranfer to bowl. Season, dredge in flour, brown the shortribs, add veggies back, some red wine and beef broth. Braise at 300 degrees for two hours. I served them with roasted rosemary potatoes and spinach sauteed with garlic.
Knit Siblings, this will still be a knitting blog, but I hope to post a Gourmet recipe once a month! I'm happy to share recipes, just shoot me a message.