I've only made short ribs a couple of times but this recipe is a keeper. I read an interview with Mark Bittman when he was leaving his regular column in The New York Times. They asked him to list his top ten recipes from all of his years of cooking and writing. This was one of them and it's so easy. Check it out: Short Ribs with Coffee and Chilis. After browning them I cooked them in the oven for almost three hours.
cheesy polenta and it was a fabulous combination.
Folderol Ice Cream Shop (and Wine Bar)
3 days ago