Prime Beef
Tonight I braised another pair of short ribs from El Morro Valley Ranch (see their add in the Gallup Journey, and support local, organic, and ethical producers with your dollars!) Olive oil, shallots, garlic, red wine, tomato/red chile sauce, and these two incredibly marbled and meaty ribs (1.14 lbs) went into the little enameled dutch oven for 3 hours at 300 degrees. Served with rice, it's damn sweet red meat. Literally.
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