Since it was a rainy, gloomy, chilly, and downright nasty day, I decided to have some "comfort food." Short ribs are just that! I followed this recipe pretty closely, and I have to agree with some other reviewers that this did not have enough "zip" for me, and I even added spices due to the number of folks who said that! However, that was the only negative in this whole recipe; I used 1 cup red wine, and 1 qt beef stock, just enough to cover the short ribs. Covered the first hour, no lid the second, the ribs were done to perfection in EXACTLY two hours, a pleasant surprise. I thickened the broth with a roux that I had made earlier in the week, and kept in the fridge for just such a need. Served over mashed potatoes, this tasted rich and indulgent. I will strain the remaining broth, dilute, and add noodles for tomorrow's dinner. Thanks for the recipe!
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Since it was a rainy, gloomy, chilly, and downright nasty day, I decided to have some "comfort...