we really like short rib of beef I usually fix them with lemon and a lot of brown sugar so I saw the lemonade in the freezer and used that cut the sugar...
parsley, +bay leaf, +onions, +brown sugar, +beef rib, +red pepper flakes, +salt, +worcestershire sauce
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This recipe is in the October 2008 issue of Bon Appetit and is absolutely delicious. It is very easy to make but looks and tastes like you spent hours...
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. I LOVE these with garlic mashed potatoes...
parsley, +flour, +bay leaf, +beef, +beef broth, +carrot, +thyme, +red wine, +garlic, +dijon mustard, +leek, +salt, +vegetable oil
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. By Thomas Keller from "Keller Instincts".Time...
parsley, +flour, +bay leaf, +beef, +carrot, +thyme, +red wine, +garlic, +dijon mustard, +leek, +salt, +veal stock, +vegetable oil
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Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into...
parsley, +thyme, +red wine, +flour, +garlic, +celery, +black pepper, +shallot, +ribs, +carrot, +leek, +tomato paste, +beef broth, +vegetable oil, +white pepper
Delicious tender short ribs with a flavorful sauce. My family couldn't wait to eat them after smelling them for 2 hours!
parsley, +bay leaf, +beef broth, +beef, +carrot, +dijon mustard, +thyme, +red wine, +garlic, +black pepper, +olive oil, +orange zest, +horseradish, +salt, +pearl onions
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