Wednesday, November 16, 2005

'Braised Short Ribs' - A Great Weekend Dinner

I just love my crockpot. I probably use it every week. It's just so convenient to assemble a dinner, leave it for a few hours and then eat. Last Saturday, I decided to make 'Braised Short Ribs', courtesy of Williams-Sonoma Kitchen. Marcus was the primary chef. He was busy chopping vegatables while braising the short ribs in olive oil. He had a big smirk on his face when he realized that the recipe called for a whole bottle of red wine. "I get to cook with wine? Wow!"

To round out this meal I served this it with white rice and bread. My husband and son really loved this one. No leftovers here!

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