Braised Beef Short Ribs –
Short ribs are cut of the front part of the beef rib. Seasoned with salt and pepper, dredged in flour and colored in hot oil. Onions are sautéed with tomato past, brown sauce/gravy and red wine is added. The ribs are placed back in this stock and simmered with bay leaf, peppercorns, and juniper berries until soft. Sautéed mixed vegetables – mushrooms, carrots, cauliflower are steamed, then sautéed in butter and seasoned with salt and pepper. Red skin parsley potatoes – boiled red potatoes tossed with butter and chopped parsley.
recipe write yoga R.
photo credit stock.adobe.com
