Comments on: Braised Short Ribs with Buttered Fettucine

By: Slightly Epicurean

Slightly Epicurean — Tue, 13 Aug 2013 13:12:51 +0000

I will try this MM! I hope I can make it taste like the one in the photo.

By: Lou

Lou — Tue, 13 Aug 2013 02:21:11 +0000

I bet this is better eaten the next day.

By: Footloose

Footloose — Mon, 12 Aug 2013 14:07:19 +0000

When I hew to Heston Blumenthal’s guidelines for the perfect bolognese pasta sauce, I use beef short ribs per above instead of the suggested ox tail which the Toronto ethnic community has chased the price of to high heaven. In Brazil where the pervasive cattle industry exports the bulk of pricier cuts, ox tails are practically given away. You have to search high and low though for cow’s feet. What do they do with them? They just cannot convert all of them to tourist souvenirs. They break them down to gelatin and glue, I guess.

By: khrishyne

khrishyne — Mon, 12 Aug 2013 01:41:39 +0000

yum

By: pits, manila

pits, manila — Mon, 12 Aug 2013 00:31:43 +0000

this looks very comforting, MM. left-overs! — that’s what we usually hunt for the day/days after. they’re tastier. we love ribs, be it beef or pork. must try mrs. MM’s recipe. thanks!