(via Recipes for Health - The Misunderstood Eggplant - NYTimes.com)
Oven Braised Artichokes with Garlic and Thyme
Fruit Tart with Cardamom Cream
Ricotta Gnocchi with Basil & Fresh Mozzarella
Red Wine and Rosemary Braised Beef Ribs
Oh yum, this was nice! And massive, if you can’t tell. The butcher didn’t have short ribs, so I ended up with one of these, really nice flavor and this method of cooking was tops.
Ingredients:
- 2 massive beef ribs
- A few sprigs of rosemary
- 3 cloves of garlic, mashed up in a mortar and pestle
- 2 cups of red wine
- Salt, pepper, and olive oil
Rub the meat with salt, pepper, and garlic. Chop about half the rosemary and rub into the meat as well. Get a pan hot and brown the meat on all sides before adding the red wine, some rosemary sprigs, and covering tightly to simmer on low for an hour.
Get a grill or grill pan as hot as you can. Remove the meat from the braise and reduce the red wine to a sauce. Grill the meat for about 2 minutes on each side to finish, and serve with the red wine sauce and a bit more rosemary.
