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Expat in the Kitchen

Wellesley, Massachusetts

Member since Nov 2008

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Reviewed Braised Short Ribs

Jan 13, 2013 in Food Network Community Toolbox on

We made this last night for friends and it was the perfect winter night dish, enjoyed with a great, full-bodied red from the Pyrenees. I agree with the previous posts about too much tomato paste and lowering the cooking temp. We also substituted beef broth for much of the water. But the good thing about this dish is how forgiving it is. As lon"

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