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Reviewed Scott's Short Ribs
Nov 20, 2010 on Food Network
“I used 8 boneless ribs, a very good Cote de Rhone wine,4 c. beef stock, 6 sprigs thyme, 4 rosemary. Add the 2 T tomato paste with the lg. cloves garlic. Reduce well before putting in oven and let sit before skimming well. Reduce well again. Served with smashed yukon golds,steamed asparagus and a baguette. Excellent!
1 rib is...”