With a new dinner guest at the table last night, I figured I ought to make it seem like I went to some small effort on putting together the evening meal. A regular crowd-pleaser, according to past experience, is deviled beef short ribs, so that's what I put on the menu. Some rosemary roasted baby Dutch potatoes and fresh steamed broccoli went well with it all.
"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.
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