Long ago and relatively far away there was a groom's dinner, the memory of which has outlasted the marriage by nearly two decades. The bride was from Minnesota and her groom was Greek, which meant we had traditional fare for the wedding (which still stands as some of the best wedding food I've ever had) and a big fat beautiful Greek spread at the rehearsal dinner. Among the family-style service of salads and breads and meats and sauces stood a modest bowl of orzo and its bright red saucy companion. The sauce was pureed and I wasn't able to discern the ingredients, but it seemed to marry Italian gravy to bright Middle Eastern sensibilities.
Beef Short Ribs and Red Gravy
For the ribs:
1 1/2 pounds beef short ribs
2 tablespoons Byerly's Dry-Aged Beef Seasoning
2 cups chicken broth
1 cup dry red wine
5 garlic cloves, smashed
Season ribs with Dry-Aged rub and set aside for 20 minutes.
For the gravy:
1 white onion, chopped
1 red bell pepper, chopped
Garlic cloves retrieved from ribs
Degreased stock from ribs
4 cups chopped canned or fresh tomatoes, strained and juice collected
3 teaspoons Italian seasoning
1 teaspoon brown sugar
Serve beef and gravy with orzo and plenty of Asiago or Parm-Reg.