Val and I did this together, he's taking a class from Tory Miller at L'Etoile this week so he wanted to practice prepping. It went fairly well, it's a lengthy recipe, but not extremely difficult. We only used a couple of tablespoons of the clarified butter, and I would leave the star anise out next time, it was a little overpowering. Also, I didn't trim as much fat off the short ribs as I should have. The sauce was amazing, definitely silky! The recipe is from Michel Richard - Happy in the Kitchen.
We served the ribs with Thomas Keller's recipe for Carnaroli Risotto with Shaved White Truffles from Alba (The French Laundry Cookbook). The risotto was perfect, definitely better than arborio rice, however, either we got a bad batch of white truffle oil, or none of us like white truffle oil. The only one who enjoyed it was Del, but then, Del also belongs to that teeny percentage of caucasians who can eat durian without gagging on the smell.
We also had romano beans from Jen-Ehr farms with fresh pesto. The short ribs came from Fountain Prairie's grass fed Highland cattle. Next week....Gordon Ramsay (well, this week because I'm late posting this...)
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