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re: Ina Garten's Braised Short Ribs Are Delicious!
Posted on 10/4/13 at 8:51 pm to John McClane
Posted on 10/4/13 at 8:51 pm to John McClane
same kind of wine you cook with. for braised short ribs I'd use/drink a dry red. a cab that's not too fruit-forward would be ideal.
1
Posted on 10/4/13 at 8:59 pm to Rohan2Reed
Got a cab in mind?
Ina Garten's recipe calls for Cotes du Rhone, which I thought worked just fine but kinda want to change it up
Ina Garten's recipe calls for Cotes du Rhone, which I thought worked just fine but kinda want to change it up
Posted on 10/4/13 at 9:03 pm to John McClane
go see John and Jim at Keife & Co. and tell them what you're cooking and your price point. they will steer you in the right direction.
Posted on 10/4/13 at 9:05 pm to Rohan2Reed
also a couple of blocks away 
Posted on 10/4/13 at 11:52 pm to Rohan2Reed
GG, R2R,
I've never worked with fennel. Anything I need to know re: cleaning, coring, chopping, etc.?
I've never worked with fennel. Anything I need to know re: cleaning, coring, chopping, etc.?
Posted on 10/5/13 at 2:54 am to John McClane
Use a generous amount if fresh herbs. I used a Cabernet bc I had it in hand. Don't recall what kind, but it was fine.
Cut the green parts and root end (cut close so you don't lose fennel) from the bulb. Cut in half and remove the small core. I trim any brown/bruised parts from the outside of the bulb. The green feathery parts make a good garnish.
Cut the green parts and root end (cut close so you don't lose fennel) from the bulb. Cut in half and remove the small core. I trim any brown/bruised parts from the outside of the bulb. The green feathery parts make a good garnish.
Posted on 10/5/13 at 11:45 am to Gris Gris
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