I had a thought on beef short ribs the other day. Sweet + savory + spicy. So off to the kitchen I went.
That short rib thing my wife digs
- salt + peppered the short ribs liberally on all sides then seared them in my dutch oven on all sides to for a descent crust.
*I prefer to use my dutch oven for searing because of the obvious cast iron benefits to searing as well as the high sides to cut down on the splatter.
- removed the ribs and wiped out the dutch oven.
Iʼve been on a tequila tear lately. Hereʼs some of my concoctions as of late:
My last trip to Mexico was a margarita fest for sure. I had so many that the sour mix was beginning to give me heartburn so I asked the bartender what drink he preferred in leu of the almighty margarita. It turned out pretty simple and quite tasty.
- Salt rimmed glass
- Muddle a few wedges of lime tequila (2oz or more)
Every chance we get we spend our gig...