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Short Ribs

Tugboat | Jun 21, 200505:05 PM

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?

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