The Braised Short Rib – It is so rustic and yet such a refined dish that packs a ton of flavor if you do it correct. Tom Colicchio (Top Chef Fame) first published this recipe in 2008 with food and wine – and it has been a favorite of mine ever since.
It does take an entire bottle of wine. However, it serves as a flavor component for sure – however it also tenderizes a good bit as well. Once you have tried this simple recipe – I am confident that you will treasure this as well.
Enjoy!
[gmc_recipe 2049]
