last night’s dinner: red wine & apricot braised short ribs on creamy polenta, served with a mixed greens salad.
sunday afternoon, i made the short ribs i posted about on friday. i had to go to THREE different grocery stores to find short ribs, & even then, they weren’t the best quality, but what can you do? the house smelled incredible all afternoon. then, because it figures, my fiancé got an unexpected dinner invitation from a family friend, whom he really wanted to see. so we saved them for last night.
despite my worries about the ribs, the long braising process rendered them completely falling-off-the-bone tender. this recipe was SO simple, but it tasted much more complex. i’ve used red wine as a marinade before, but the addition of a little dijon mustard & dried apricots gave it so much depth, balancing just the right amount of sweet & sour. the only salt & pepper i had to use was on the ribs!
i’m super excited about all the leftovers, too. last night, i made polenta to go with it, as that was one of the serving suggestions, but tonight i think i’ll try mashed potatoes. later in the week, i think i’m going to make the tacos suggested in this blog. stay tuned!
