I know this has been discussed before, but I had another short rib question.
I have some really nice ribs and the last few times I made them I basically did the red wine, slow simmer deal.
Very good but I want to try another version.
I have some really good curry powder that I was thinking of employing.
I was going to brown the meat and remove. Add onions and other veggies (Maybe some carrots and peppers)
But how do I include the curry? Do I add stock and the curry powder and then slow cook it?
Then when the meat is tender, how to I make a thick sauce with the liquid?