Johnny West
Well-known member
Low and slow... Yesterday/last night I did these using the recipe from Rhulman's Braise cook book - it's not as involved as this one but close. I used a bottle of 120 Cabernet Sauvignon from Chile.
https://www.epicurious.com/recipes/food/views/red-wine-braised-shortribs-367736
https://www.epicurious.com/recipes/food/views/red-wine-braised-shortribs-367736
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