Crouton dusted off his braised beef short ribs recipe for yesterday’s dinner. This is the one where the ribs cook in a 200°F oven for 11 hours, a recipe he originally learned from Poulet en Crote’s son, a professional chef. Appropriately, Poulet was one of Crouton and Ditalini’s guests.
The honored dinner guest was Radicchio della Fagioli, Ditalini’s aunt, the matriarch of the Italian side of the family (and the woman who taught Ditalini how to make gnochhi). Also joining the deMenthes were the Burgoos, Legume and Lambchop, friends who recently moved here from California.
Crouton prepped the short ribs Saturday afternoon, browning them and preparing the beef stock and wine liquid to braise them in, then refrigerating the lot overnight. At 6:30AM Sunday he poured the liquid over the ribs and put them in the oven. They came out at 5:30PM, while he was preparing the new potatoes and sautéeing the green beans. The actual work? About an hour. The oven did the rest.
A great dinner? Check. A great evening with friends? Check. What else does anyone need?