Meal No. 1458: Deviled Beef Short Ribs

It is a very special weekend here at the Roediger House, especially because I am enjoying a visit from my older sister Janice, who lives down near the coast of North Carolina. I'm glad she was able to work out a temporary escape from her grandmothering duties and to make the journey up here to Winston-Salem.

For our dinner 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.

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"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.