Home Cooking 10

Briased Beef Short Ribs Report - Sunday Suppers at Luques

Siobhan | Feb 16, 2006 11:10 AM

Follwing the recipe summarized in the NYT magazine on 11/13/05, made these ribs and, "oh my gawd..." , very, very good. Only changes I made to the recipe were that I did not have port and could not get any -snowstorm in the NE - so used all red wine and, rather than braising in the oven, used the slow cooker for 4 hours. Definitely a meal to make again and again.

I'm attaching a link from the Boston Globe for the same recipe, since the NYT wants to be paid for it now.

Link: http://www.boston.com/ae/food/article...

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