Here’s a recipe that calls for marinating the short ribs, which seems a little odd if you’re going to cook them for 3 hours, but I guess it is for flavor rather than tenderness.
http://www.nytimes.com/2007/02/21/dining/211prex.html?pagewanted=print
Recipe: Short Ribs Provençal — NYT
February 25th, 2007 | food - misc
0 comments ↓
There are no comments yet...Kick things off by filling out the form below.
You must log in to post a comment.