Short ribs braised with Chinese flavors from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 298) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • Laura on March 05, 2019

    Pg. 298. I've come to regard this cookbook as a very reliable source for great recipes. So, I was surprised when this one didn't wow me. I chose to make this version of short ribs because I had all but one of the ingredients listed. The dried chiles I replaced with a tsp of red pepper flakes. The house smelled amazing during the several hours this was cooking in the oven. I was somewhat less enamored of the final result. It just wasn't as flavorful as I was expecting. My husband, on the other hand, loved it. In future, I'll probably stick to more western-style short ribs recipes.

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