Comments on: Hey Shorty: Braised Short Ribs

By: Attempt Two: Short Ribs with Horseradish Cream « The Clumsy Cook

Attempt Two: Short Ribs with Horseradish Cream « The Clumsy Cook — Fri, 16 Nov 2007 14:53:23 +0000

[...] may remember that a few weeks ago I threw a pity party for myself over some braised short-ribs. They had come out too tough, but the sauce I had made to go with it was too good to go to waste, [...]

By: Clumsy

Clumsy — Fri, 19 Oct 2007 20:39:22 +0000

Thank you everyone!! You guys are great!

By: Butta Buns

Butta Buns — Thu, 18 Oct 2007 20:45:57 +0000

Two hours, three days, and whatever in between…this looks fantastic! And you’re fooling yourself if you don’t count yourself a foodie. This post is excellent and illustrates the finer points of how to approach a recipe and has all the great plays and debates that make cooking both a form of art and science. I’d say you’re definatly in the club.

By: Slow Cooking » Hey Shorty: Braised Short Ribs

Slow Cooking » Hey Shorty: Braised Short Ribs — Sun, 14 Oct 2007 22:55:39 +0000

[...] Clumsy wrote an interesting post today on Hey Shorty: Braised Short RibsHere’s a quick excerptThe next day, in Boulud’s recipe, you cook the marinated meat and vegetables in a oven with high heat for about 75 minutes. The short cooking time works because the collagen of the short ribs would have begun to break down marinating … [...]

By: Jim

Jim — Thu, 11 Oct 2007 13:52:29 +0000

Hey, at least they look pretty and tasted good!

By: claudia

claudia — Thu, 11 Oct 2007 06:04:27 +0000

very impressive all around. they looked and sounded wonderful. and you ARE a foodie… welcome to the club. i made myself a member so i can make you one too. anyway – it takes one to know one…