http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/ A visual guide to food and cooking. Tasty, fresh content. Every day. Sat, 28 Jan 2012 18:38:01 +0000 hourly 1 http://wordpress.org/?v= http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/#comment-16496 Cec Thu, 29 Dec 2011 15:48:56 +0000 http://www.thehungrymouse.com/?p=4156#comment-16496 Great recipe! I found it via your cast iron test. I loved it and so did the family. I have been slowly picking up the Lodge stuff. The LC is just to much for me. Also, off topic, your Keeshound picture of Dexter is just hilarious. I had a half Kees once from Alaska and he had so much personality! Thanks. Great recipe! I found it via your cast iron test. I loved it and so did the family. I have been slowly picking up the Lodge stuff. The LC is just to much for me. Also, off topic, your Keeshound picture of Dexter is just hilarious. I had a half Kees once from Alaska and he had so much personality! Thanks.

]]> http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/#comment-8231 cj Mon, 08 Mar 2010 20:25:46 +0000 http://www.thehungrymouse.com/?p=4156#comment-8231 Pictures are gorgeous and inspired me to make this one up. I like a bit more body in the sauce and removed the ribs after searing to give the veg. some color and finished the sautee by browning tomato paste before moving to the braise. I also passed the sauce through a sieve after braising and reduced a bit after adding some froz. pearl onions and baby-cut carrots for about 30 min. Helped thicken it up and boost the flavor some. Served on a nice pool of creamy polenta. Keep up the great work. Pictures are gorgeous and inspired me to make this one up. I like a bit more body in the sauce and removed the ribs after searing to give the veg. some color and finished the sautee by browning tomato paste before moving to the braise. I also passed the sauce through a sieve after braising and reduced a bit after adding some froz. pearl onions and baby-cut carrots for about 30 min. Helped thicken it up and boost the flavor some. Served on a nice pool of creamy polenta. Keep up the great work.

]]> http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/#comment-1718 Olga Thu, 22 Jan 2009 01:25:09 +0000 http://www.thehungrymouse.com/?p=4156#comment-1718 love the photos of the snow :) The meat looks so very good: I just finished dinner, and I'd still like a few slices! love the photos of the snow
The meat looks so very good: I just finished dinner, and I’d still like a few slices!

]]> http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/#comment-1714 Banu (BaL) Wed, 21 Jan 2009 16:18:32 +0000 http://www.thehungrymouse.com/?p=4156#comment-1714 I'd probably drank all Guinesse before I start cooking lol Looks sooo delicious though! I’d probably drank all Guinesse before I start cooking lol Looks sooo delicious though!

]]> http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/#comment-1713 Pigpigscorner Wed, 21 Jan 2009 09:12:40 +0000 http://www.thehungrymouse.com/?p=4156#comment-1713 Great pictures! Looks really yummy. Great pictures! Looks really yummy.

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