Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

soy sauce, fish sauce, and worcestershire

these usually have plenty of salt

2nd time will be much better!

I had never braised anything before, oddly enough.  I first treated the short ribs with baking powder for an hour, washed that off, then seared the meat in the hot pot for a bit (Mallard reaction).  Then I sauteed onions and garlic after removing the beef.  Then I added back the beef and put it on pressure for 30 minutes and then on slow cook for an hour or so with a cup of red wine.

The good news is the meat was falling apart.  The bad news is the seasoning was off a bit.  I served with orzo and 'shrooms, which were a bit too salty, so it turned out "OK", my wife tried to be nice, but she was not really a fan.  She said the beef tasted like wine, huh, as if that's bad?

I had never braised anything before, oddly enough.  I first treated the short ribs with baking powder for an hour, washed that off, then seared the meat in the hot pot for a bit (Mallard reaction).  Then I sauteed onions and garlic after removing the beef.  Then I added back the beef and put it on pressure for 30 minutes and then on slow cook for an hour or so with a cup of red wine.

The good news is the meat was falling apart.  The bad news is the seasoning was off a bit.  I served with orzo and 'shrooms, which were a bit too salty, so it turned out "OK", my wife tried to be nice, but she was not really a fan.  She said the beef tasted like wine, huh, as if that's bad?

maybe a half cup of wine next time 

sounds good to me, I'd have tried it
never had a beef rib I didn't like

Attached is Julia Child's recipe from Mastering the Art of French Cooking.

I found flipping back and forth between three different recipes in the book to be a pain in the ass, especially the time I made the wrong mushroom recipe. (Oops, but it still tasted pretty damn good.)

So I typed it out and it's all nicely categorized on two pages.

I have her books and use them on a regular basis, including that recipe. It's to die for.

I have her books and use them on a regular basis, including that recipe. It's to die for.

Yeah, which is why I did what I did. It's our NYE tradition to make that recipe.  

Trust me, download the recipe and print it out. It'll be WAY more convenient than flipping all over the place in the book. 

Unless you just like using the physical book for nostalgia/sentimental reasons. Then, you do you. 

Went full smash burger on the Blackstone for this. Double smash with pepper jack cheese, caramelized onion, and green chile salsa. With totchos and a Green Flash West Coast IPA.