Nigel Slater’s short ribs recipes

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Marinated and slow cooked, a row of thick beef short ribs and mash will add cheer to the grimmest of winter days

It’s wet and cold, and the wind is rattling down the chimneys. I need meat on the bone. Flesh to usher towards tenderness in stock and aromatics or maybe something to roast slowly and sweetly.

The stock introduces a deep, sweet-sour note and a shiny, sticky glaze

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