On 03/02/2011 5:15 PM, ImStillMags wrote:
> boy does this sound good......haven't seen oxtails in the market
> lately, I'm going to have to look for some.
>
> http://www.nytimes.com/2011/02/06/ma...html?ref=style

IMO it seems odd to use brown sugar with short ribs because they tend to
be slightly sweet to begin with, not to mention the issue of heating up
sugar until it starts to smoke and turns black. Not saying that it
couldn't be good I also wouldn't have thought of short ribs need hot
peppers. Maybe it's just that I have had so many good braised short ribs
that I don't see any reason to use a different approach with them.