Thursday, September 21, 2006

short ribs

There's something extremely luxurious about braised short ribs. It's a nice wintry food. I got these beautiful ribs from the Korean market.

short ribs with chocolate
I got this recipe here, and was both intrigued by and skeptical of the chocolate. I didn't have fresh rosemary, which probably would have made a big difference, but the chocolate added a mysterious richness to the final sauce. It lasted about 3 days (even with sharing with R&D and the twins), and was tastier each day. I definitely recommend letting it sit overnight before eating.
[short ribs, onions, celery, carrots, tomatoes, tomato paste, garlic, chicken broth, red wine, bay leaf, chocolate, salt, pepper, sugar]

1 Comments:

Anonymous daffiney said...

I'm sure y'all don't want to hear this, but the short ribs tasted even better than this photo looks! Melty and flavorful and every bite infused with warm, complex flavors. All that, PLUS it's made from chocolate and arrives at your door in a lime green Creuset? No wonder my non-beef-eating boys kept asking for more helpings of "yummy meats."

Of course, good friends are more important than good food, but with S&D, you never have to choose! Comfort food at its best.

26/9/06 16:06  

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