When you are passionate about something, you keep trying things over and over again until you achieve perfection! These wine braised short ribs are no exception. In my life, I have created, modified, adapted, invented over 100 or so dishes. Probably more. But there are only about a dozen that are my pride and joy. Dishes that people know me by and dishes that I’m proud to call “mine!” When friends and family insert the word “your” in front of whatever they want me to cook for them, that’s a sign that a dish has risen to the top of the list. “When are you going to make your crab cakes with the lemon zabaglione sauce” or “You haven’t made your veal Bolognese in a while, hint-hint.”

So, In my own little world, wine braised short ribs have now been promoted to the top of my signature dishes!

Note from the Editors: Be sure to allow for 5 hours braising time in the oven. This dish is lovely served with mashed potatoes and sauteed chanterelle mushrooms.

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Note from the editors: This recipe is delightful when made with fresh scallops in the shell, but shelled scallops work fine too. Be sure to buy “dry-pack” scallops that have not been injected with preservatives or other fluids. Kitchenware stores often sell packs of scallop shells that are nice to keep on hand for dishes like this one, and other seafood recipes.

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