Cook the Issue 2010: Braised Beef Short Ribs with Salsa Verde and Feta - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Braised Beef Short Ribs with Salsa Verde and Feta

By liamsaunt, member

January 8th, 2011

The flavor and texture of these beef short ribs was very appealing to my husband (I don't eat red meat, so this is his review).  I cooked them earlier in the week and then got rid of all the fat on the top of the broth.  I think the broth could have been reduced a little more.  There are some leftovers and I am going to simmer the remaining broth down some more to create a thicker sauce.

He loves salsa verde and really liked the addition of the feta to the salsa. Overall, high marks for a different way of serving short ribs.


posted in: Gallery
Comments (3)

pamelafaye writes: maybe someone can give me a tutorial on this website. I can't every find the recipe I want. Posted: 7:04 pm on February 17th

Pielove writes: Those do look great! I bet the salsa verde is excellent. Okay, it's on my list! Posted: 3:16 pm on January 8th

ICDOCEAN1 writes: Good to know and I have short ribs on the menu, but a different version as well. Posted: 1:41 pm on January 8th

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