 |
| add fresh herbs, cover with double foil and place in a 300 degree oven 2-3 hours, or until meat falls off the bone |
 |
| add the chicken stock |
 |
| add the ribs |
 |
| deglaze with red wine |
 |
| remove short ribs and a mirepoix to the same pan and sweat |
 |
| brown on all sides |
 |
| dredge in flour |
 |
| season with salt and pepper |
 |
| mise en place |
Low and slow is the best way to cook these fabulous little little guys.
Thats ill that you cook, Cus i wanna become a chef to!
ReplyDelete