Braised beef short ribs

When it comes to ribs, keep it short

Originally appeared in the January 5, 2012 edition of the Southside Times.

Since the weather is anything but predictable, something you can rely on is the indefatigable cooking technique of braising—pot-roasting is an interchangeable term, but the result is the same: economy cuts of meat transformed into tender, almost silky segments of gastronomic magic.  Sound too lofty?  Give this dish a shot in a pot, and you’ll see what I mean.  More here: (more…)

Published in: on January 5, 2012 at 10:19 pm  Leave a Comment  
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