If you’ve got three hours to spare, I highly recommend this dish.
I’m sorry I don’t have a closeup picture for you, but after waiting for three hours I didn’t feel the need to wait any longer. This was pretty easy and there’s not a lot to say. Just sear the short ribs, saute the veggies, add some good wine, and wait. I also advise that you get a good bottle of wine, for said waiting and the dish itself.
I should say that Jake gave this a 9 out of 10. This was from Jennifer Reese and her book Make the Bread, Buy the Butter. Since the failure of the Everyday Bread, she has totally redeemed herself in my eyes. This recipe is from the Restaurant Food chapter, but I’m really looking forward to the next one: From Beak to Tail.
Eat Well and Savor.