Luckily this is so good you'll be glad you invested the money and the time. This is very easy to make; just chopping and time in the oven. Be sure to invite someone special to share it with!
Dorie suggests making the ribs the day before if you have time and I think its an important step. Short ribs have lots of fat and allowing them to chill overnight makes it much easier to remove most of it.
What elevates this recipe to amazing is the gremolata. This was new to me.....an Italian condiment consisting of citrus zest, garlic and parsley or cilantro.....and it complements the robust flavor of the meat and gives it all a wonderful freshness.
Our good friends Al and Mary shared this with us and I think we were all in agreement.....it was amazing! Something I'm trying to figure out is how to get good pictures of the food with a house full of hungry people. Anyone have any solutions to this?
You'll want to read the other reports of the french friday cooks.