Thursday, February 26, 2015
The appeal of braised comfort
Short-ribs used to be an affordable cut, but as it goes with everything that speaks to our comfort-gauges, short-ribs became priced out of my budget. When I finally discovered the grass-fed short-ribs from Seward Co-op in Minneapolis a whole new world of fairly-priced and flavorful options helped ring the dinner bell.
At Called to the Table today is an easy recipe for stout-braised short ribs. The sauce marries sweet (stout, maple, and apple) and savory, and I'm anxious to try it with other inexpensive roasts.