In article >,
"Cheryl" > wrote:

> 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.

That brief grilling makes all the difference in the world from braised.
:-) Sure did with my full sized ribs!

Difference between night and day... Seriously.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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