I made the recipe below as recommended by fellow Chowhounds. The celery-root potatoes were fantastic!!! (My 6 year old daughter couldn't get enough!) The sauce was excellent too.
This was the first time I have cooked beef short ribs. To me they tasted like pot roast. Regrettably however, they had a thick layer of fat in the middle of each rib which was *very* off-putting. It was hard to remove, thus made for very unpleasant eating. (The fat was cut well and they were cooked plenty long--believe me!) Has anyone else had this experience?
I'm thinking of substituting a nice 7-bone chuck roast instead of the beef ribs next time--seems to be 6 of 1 half a dozen of the other...your thoughts?
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