First of all, when Dorie says to cook something for 2-3 hours, 3.5 hours is too long. Okay, I probably knew that already.
And secondly, I just really don’t like the taste of wine in my food even if it’s food I otherwise love.
Beef stew is a fave; beef stew with wine in it just doesn’t appeal to me. Essentially, it’s a waste of money for me to add wine to my food.
Being the food geek that I am, when I saw that this week’s recipe required NINE POUNDS of short ribs — an amount that would require my very largest pot — I thought, Hey, why don’t I do half with wine and half without, and see how they compare?
So I did.
Honestly, we couldn’t tell much of a difference, which surprised me. Normally, anything cooked in alcohol is unpleasant to me, but this was good. However, it was just as good, as far as I could tell, without the wine.
James and the kid really liked this dish, and I can see why—they’re big fans of big piles of meat, and besides meat, the kid’s two favorite foods are broccoli and potatoes, which I served as sides.
All in all, I’m glad I made this, and was especially impressed with how attractive the short ribs looked. (I’ve never eaten short ribs before, and I think they taste a lot like chuck, but they look so cool, with their “handles”, that I think they’d make impressive company food.)
This was not a cheap dish to make. The meat itself was quite a lot more money than I usually spend on the whole meal, and the wine added a fair chunk of change to that. In the future, I’ve decided I’ll replace the wine in Dorie’s recipes with stock or water. Cheaper, just as tasty to us, and uses stuff I already have around.
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