On 2021-04-17 9:32 a.m., jmcquown wrote:
> On 4/16/2021 7:15 PM, jmcquown wrote:
>> Janet US posted a recipe she used for pork tenderloin but indicated it
>> was originally intended for beef short ribs.
>>
>> I found some beef short ribs today.Â* Problem is, I plan to use a
>> similar marinade to the one she posted for the flank steak I also
>> bought today. So I'm looking for something completely different to do
>> with the beef short ribs.
>>
>> Does anyone have a favourite tasty way of preparing beef short-ribs
>> that *doesn't*Â* involve soy sauce or have a quasi-Asian flair?
>>
>> TIA,
>>
>> Jill
>
> Never mind.Â* I remembered Nancy Young had a recipe for short ribs and
> sure enough, it's on the RFC web site.
>
My wife braises short ribs the same way she makes beef stew. She sautes
onion, carrots, celery and mushroom, takes them out and browns the meat.
Then the veggies go back into the pot with some beef broth and wine and
they go into the oven in the covered pot at 300 for a few hours. Before
serving she removes the meat, thickens the broth and returns the meat to
the pot. Melt in your mouth tasty beef.