If you want simple beef balls this is a good recipe. Let me know if you need further instruction.

I came up with a basic recipe with a little spice into it. You can ignore the addition of milk but it a pretty solid recipe. Let me know what you think:

Meatballs: (28 ct)

2 lbs ground beef
2 eggs
1 1/2 cups bread crumbs
1 cup milk
1/2 cup finely chopped parsely (fresh)
1 cup grated Parmigiano Reggiano cheese
2 garlic cloves, finely minced
2 tablespoons red pepper flakes
Olive oil or bacon grease
Salt, to taste

Sauce:

1 can (28 oz) peeled tomatoes
1 tablespoon tomato paste
1 medium onion, diced
1 tablespoon light brown sugar
Salt, to taste

-Latin Lovin' Eatin' Grubbin'
http://latinlovineatingrubbin.com

I came up with a basic recipe with a little spice into it. You can ignore the addition of milk but it a pretty solid recipe. Let me know what you think:

Meatballs: (28 ct)

2 lbs ground beef
2 eggs
1 1/2 cups bread crumbs
1 cup milk
1/2 cup finely chopped parsely (fresh)
1 cup grated Parmigiano Reggiano cheese
2 garlic cloves, finely minced
2 tablespoons red pepper flakes
Olive oil or bacon grease
Salt, to taste

Sauce:

1 can (28 oz) peeled tomatoes
1 tablespoon tomato paste
1 medium onion, diced
1 tablespoon light brown sugar
Salt, to taste

-Latin Lovin' Eatin' Grubbin'

For amazing burgers go to Corner Bistro in the West village - beer mugs are $2.50. Great for lunch. Also my favorite place for latino food go to - La Taza de Oro in Chelsea. It's like a diner setting but food is phenomenal! Try the flan for dessert. These two places are quintessential NYC, def not touristy. For pizza i would also recommend Motorino or the new Artichoke Pizza in Chelsea. Hope you all enjoy the city!!!

-LLEG
http://latinlovineatingrubbin.com

-----
Corner Bistro
331 W 4th St, New York, NY 10014

Motorino
349 E 12th St, New York, NY 10003

kcadams,

You're great for doing this for your husband!

Ok braise the short ribs with beer instead - a nice dark lager like Negra Modelo beer. Root beer will be too sweet when it reduces. I did a nice brisket the same way! Don't forget the rosemary!

Risotto is good as well. With short ribs you need something equally as good to stick to your ribs, literally. You can do a simple risotto with butter, chicken stock, and parmesan cheese (salt and pepper of course).

Wine - try Layer Cake Syrah if you want something bold - its nice and well balance. You can't go wrong. Other suggestions - Crios Malbec (one of my favorites) and Errazuriz Carmenere (or any Carmenere) - its got good flavor and will hold up well with the short ribs!! Enjoy!

-LLEG
http://latinlovineatingrubbin.com

I'm glad you may have figured it out. Just for future reference, check on the cut of meat that you choose - beef chuck is the cheapest but not the most flavorful and juicyest. I would spend the extra $1.50-2 for rump roast or something with a little bit more fat. It'll make your roasts better. Ask you butcher for better alternative to chuck.
Also for cooking I go LOW and SLOW - low temp and longer time. But keep in mind internal temp. I have go over 160F. It will dry out after that. Let me know if this helps.

-LLEG
http://latinlovineatingrubbin.com

Both methods work. Method #1 is more of a "reinforced" chicken stock. Depending one how rich (salt aside) the stock is in the first place will dictate the flavor of the soup. By adding more vegs, seasonings, meat, etc, you have fresher ingredients and adds more flavor. Of course if you start with a canned chicken stock, your soup will only be as good as that canned stock.

Method #2 is a "from stratch" approach in which you can add more aromatics and ensure a more flavorful stock. I prefer this as well.

-LLEG
http://latinlovineatingrubbin.com