This is excellent. I made quite a few changes but I think I stayed pretty true to the intended flavor profile. Instead of wine and frozen cherries, I used some brandied cherries left over from Christmas. I browned the beef (and then the vegetables) in the beef's own fat. No need for olive oil. I have always found short ribs to be intensely rich and beefy, almost to the point of TOO beefy, so I did not add the demi-glace. Instead of chicken stock I added more cherry cola, but only about 3 cups total. I wanted the liquid to come only about 1/2 of the way up the ribs so they would braise instead of boil. The sauce needed a touch of sherry vinegar and salt and pepper to finish. I served this with lightly carmelized fennel and garlic mashed potatos.
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This is excellent. I made quite a few changes but I think I stayed pretty true to the intended...