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laskowmatic

Member since Dec 2010

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Reviewed Glazed and Braised Short Ribs with Sherry Vinegar

Dec 7, 2010 in Food Network Community Toolbox on FoodNetwork.com

The sauce and meat were great but it seems that the proportions are a bit off. Between the veal stock, water, sherry etc., the recipe calls for 16 cups of liquid. Turning that much liquid into a glaze would take hours.

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