With guests at the dinner table last night, I turned to the excellent recipe for those very delicious deviled beef short ribs with mustard sauce that have quickly made it into the favorite meals of the house. Alongside, ridiculously huge baked potatoes and, just like Mother used to make, a can of Le Sueur very early garden peas.
"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.
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