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Braised Beef Short Ribs

Page 41

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8th August 2010

kateq from annapolis, md

The sauce is fabulous; the meat is fabulous. All my criticisms seem like nitpicking in light of the great flavor achieved. But here goes anyway: my experience is that it's very hard to find the short ribs all in one piece--certainly not at most markets (not even Whole Foods) and even the independent butcher is unlikely to have it on hand. Second, the whole deal with the cheesecloth seems absurd to me--I have no problem with bits of herbs sticking to my meat. Similarly, the parchment lid is a bit much for a recipe designed for home cooks. But the bottom line is terrific---really tender meat, succulent sauce, well worth the effort. I would add that in the heat of summer, this can be done in part in a slow cooker instead of the oven. And it makes sense to make a fairly large batch as it freezes beautifully and the meat is lovely as is or on the Catalan stew.

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