Tuesday, March 31, 2009
Praise the Lord!
The shortribs were amazing, and worth every ounce of sweat, every minute checking them in the oven, and even the carpel tunnel I feel in my stirring hand. The sauce was amazing....a thick reduced sauce of tomato, onion, celery, carrot, garlic, thyme, bay, and lots of good red wine. The meat was moist, tender, and just fell off the bone. After cleaning my plate, I felt that warm fuzzy full and relaxed Thanksgiving day feeling sweep over me. Gotta take a few days off from serious cooking to recover (and to eat the leftovers).