The girl went on a trip to another state that had wine in grocery stores. She saw a corkscrew on clearance and bought it. She knew that since she had started cooking French food there would come a time when she would have to open a bottle of wine. (The first time she tried to use a corn cob knob and while a good effort was not successful)
The girl was so excited when the recipe for Short Ribs in Red Wine and Port was chosen because she was finally able to break open the cozy plastic package that held the corkscrew hostage. The bottle of Crane Lake sat innocently enough on the counter but turned out to be a silent foe for the girl.
No matter how she tried all the girl managed to do with the corkscrew was shred the cork. She finally decided that she just needed to push the cork down into the bottle of wine. All was going well until the seal broke and fragrant red wine exploded all over her kitchen. It would not be an exaggeration to say that there was wine everywhere. Even though she knew she had an intensive cleanup job ahead she was proud of herself for successfully opening a bottle of wine...even if the cork went in and even if she did smell like a wino when she went to pick up her kids from school
Her husband also really liked the Gremata that adorned the top of the short ribs. It was made out of Clementine zest, garlic and cilantro. It gave the recipe a nice citrus taste. He also commented on how the ribs were so soft but had the nice tasty crust on the outside from the broiler. It made the girl feel good that a recipe of that caliber had been enjoyed by her entire family.
Once she finished wiping her mouth and then washing the wine out of her hair she went to check on how all of her other friends at French Fridays with Dorie had done with the short ribs. She decided that she would make this again sometime in the future and hoped that her friends liked it as much as she did.