jmcquown wrote:
> Janet US posted a recipe she used for pork tenderloin but indicated it
> was originally intended for beef short ribs.

How in the world can the same recipie work for ultra-lean pork
tenderloin and also for short ribs?


> I found some beef short ribs today. 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* involve soy sauce or have a quasi-Asian flair?

I love the balsamic BBQ sauce on Giada de Lorentis' website. That's
Italian, not Asian, and I have used it on short ribs and other things.


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