|Margarita's International Recipes|
I really like short ribs, but I haven't yet found a recipe that enthralls me. This one, from the Ojai Valley Inn & Spa in Ojai, California, was pretty good (my husband really liked it), but not outstanding. It's worth making, but I'll continue searching for the perfect short rib recipe.
I made it pretty much according to the instructions, though I used bone-in short ribs rather than boneless one (what my supermarket had). I also halved the marinade (and there was plenty for the short ribs) and used beef stock instead of expensive and difficult to find veal stock.
The dish was supposed to be accompanied by sauteed root vegetables, but I decided to serve it with mashed potatoes instead.
Adapted from Linda & Steve Baurer Recipes from Historic California: A Restaurant Guide and Cookbook