It was a glorious sunny but slightly cool Sunday in Winston-Salem. On the menu, a new take on English beef short ribs, this time braised in sherry and broth on top of a mix of hearty vegetables. To go with it, I added the classic pairing of polenta and the hot buttered garden peas. There was still some leftover dessert from a couple of nights ago, for thems what needed a sweet lift.
"Sherry Braised Short Ribs," from Chef John of AllRecipes.com.
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