"brooklyn1" > wrote in message
...
>
> "Cheryl" > wrote in message
> ...
>> So after the suggestions I got from some of you about what to do with the
>> short ribs, I googled some recipes. They're right now marinating in some
>> Merlot and dried (didn't have fresh on hand of any of these) rosemary,
>> sage and thyme, S&P. The recipe called for Cabernet Sauvignon but I
>> didn't have any of that either as I'm not much of a red wine drinker.
>> More googling indicated that Merlot could be used. We'll see.
>>
>> As per the recipe, tomorrow I'll remove the ribs from the marinade and
>> put it on the stove and reduce to half. Braise for a few hours with some
>> diced onion (recipe said carrots and celery, too, but I don't have either
>> of those on hand) and garlic and beef stock, and then a quick cook on the
>> grill, though by that time I might forgo grilling because they'll be
>> already fully cooked.
>>
>> It's not a big bunch of ribs so if it comes out sucking, no big loss. If
>> good, the recipe will be saved for a full winter meal. For tomorrow it'll
>> just be with some corn on the cob.
>
> Gingerale is a good braising liquid for beef.

Interesting. I love the flavor of gingerale. Just this week I tried the
Green Tea gingerale and that was yummy. I wonder if you can cook with that,
too? Not sure what it would do to the antioxidants.