The Epicurious review on the cookbook “The Carefree Cook” raved about these short ribs, so I’ve wanted to make them every since I got the cookbook. I made the short ribs yesterday and refrigerated the ribs separate from the sauce so I could easily pull the fat off the sauce today. They were good – the end result is very similar to my beef stew. I don’t think I’ll make them again, though, because neither one of us are that crazy about short ribs. I’d rather make beef stew. The mashed potatoes were good, nothing out of the ordinary, but good with the sauce from the short ribs.

• Short Ribs Provençale (The Carefree Cook, p. 104)
• Buttermilk Mashed Potatoes (The Carefree Cook, p. 269)

Wine: Rafanelli 2000 Cabernet Sauvignon (Dry Creek Valley, California). We bought a half-case of this when it was released, and are glad we did. It’s very drinkable now, well balanced and not too much oak.