These fall-off-the-bone-tender beef short ribs are the kind of old-fashioned comfort food that chilly winter days were made for. It’s really a rather simple recipe to accomplish and a wonderful dish for serving guests of up to eight. Porterhouse Bourbon And Molasses Short Ribs 16 all-natural beef short ribs cut English style - Approximately 4 x 2 inches Fresh ground salt and black pepper 2 tablespoons olive oil 3 medium yellow onions, peeled and diced 2 tablespoons chipotle chilies in adobo sauce, Puree until smooth 1 – 9 ounce can of tomato paste 1 cup American bourbon whiskey 1 cup dark molasses 1 cup apple cider vinegar 1 tablespoon dried thyme Preheat oven to 325 F. Pat short ribs dry and season liberally with salt and pepper. Heat a large and deep sauté pan over medium-high heat until hot. Lightly coat with oil. When oil is hot, brown short ribs in batches on all sides. Remove and transfer to a large, deep baking dish to bake for 30 minutes while preparing the sauce. Add remaining oil and diced onion to the pan and sauté until soft, about 5 minutes, stirring often. Stir in tomatoes, chipotle chilies, tomato paste, bourbon, molasses, [...]
How did the hand pies look? Did you love the brownies? How many choux did you eat in one sitting? Yes, these are the things I think about. So today, after creating a gorgeous selection of our favorites for a client to send as a new year’s gift, I was given a gift of my own: direct feedback from the recipients of the pastries.