The latest issue of Cook's Country showed up just in time to give me an excellent new idea for using a package of boneless beef short ribs that I had in the fridge: coconut-red curry braised short ribs. And it was all made a bit easier and quicker by being designed specifically for the Instant Pot. The finished dish packed a powerful taste punch on the last Saturday night of November, served over brown rice, and it is likely to make a repeat appearance on the Roediger House dinner table.
"Coconut-Red Curry Braised Short Ribs," by Mark Huxsoll in Cook's Country, December 2021/January 2022, p. 28.
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