October’s cover of Bon Appetit was a “slow cooked” short ribs with sun-dried tomato gravy ( note to Bon Appetit – why don’t you have all your cover recipes always on-line?). It looked absolutely fun to make – and it was.
I’ve wanted to do short-ribs ever since I had a version at a restaurant in Napa. After cooking this I realize why restaurants love to make this – it comes out amazing and it’s all about just cooking it slowly. All the food was on a long-slow simmer in the oven – filling the kitchen with delicious smells.
The end result was great – I topped it off with mashed sweet and regular potatoes. This was a fabulous recipe – definitely great. I get the feeling that with a little more practice this would be absolutely spectacular.
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