On 4/17/2021 10:41 AM, Dave Smith wrote:
> 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.Â* Melt in your mouth tasty beef.

Except for the mushrooms that sounds good, thanks!

Jill