TRAVEL
April 25, 2012 | By Patricia Borns, Globe Correspondent, Globe Staff
By Patricia Borns, Globe Correspondent So I was on the way to Coconut Grove's uber-$$$ organic farmers market , when suddenly ... ribs! On a side street off Grand Ave., a smoker trailer-hitched to a blue pickup truck had drawn a crowd, and the chef, swathed in a blue haze, was dishing chicken and pork rib "sandwiches" to happy Saturday patrons for $8 a heaping plate, including a soda. Although "Ellis Tribe" emblazons the food cart, everyone knows him as Mango Mann . His standard issue is a generous portion of meat with two pieces of white bread and a vast quantity of...
SPORTS
March 12, 2012
Mets third baseman David Wright will return to New York to have his rib cage examined. Mets general manager Sandy Alderson said Sunday said he expects Wright will receive a cortisone shot. Wright will be checked Monday at the Hospital for Special Surgery. Wright has not played in an exhibition game this year. On Saturday, manager Terry Collins said Wright would be out for at least another week. Wright has fielded grounders this spring, but has not thrown or swung a bat. Alderson said pitcher Tim Byrdak also would go...
NEWS
March 7, 2012
8 large bone-in short ribs (about 5 pounds) 3/4 cup milk 5 tablespoons butter 1 large onion 3 ribs celery 3 carrots 3 large Yukon Gold potatoes 4 parsnips 3 cloves garlic 1 small bunch fresh thyme Salt and pepper 2 tablespoons vegetable oil 1/4 cup flour 1 package (1 pound) wide egg noodles 1 can (6 ounces) tomato paste 2 cups red wine 2 cups beef stock 1 bay leaf
NEWS
March 7, 2012 | By Catherine Smart
Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen. Short ribs also work well in a slow cooker on low (add a little less liquid). Serve the short ribs over potato-parsnip mash, a lovely departure from standard mashed potatoes. Since slow cooked meat is even better after a day or two in the fridge, you can reheat the shredded meat in its sauce and serve over buttered egg noodles.
NEWS
March 7, 2012
Serves 4 4 braised short ribs with sauce, meat removed from the bones and shredded Salt and pepper, to taste 1 package (1 pound) wide egg noodles 1 tablespoon butter 1. Set the oven at 375 degrees. In a baking dish, place the short rib meat and sauce. Cover with foil and reheat in the oven for 15 minutes. 2. Meanwhile, in a large pot of boiling, salted water, cook the noodles, stirring occasionally, for 5 minutes or until tender.
NEWS
March 7, 2012
Serves 4 with leftovers RIBS 1/4 cup flour Salt and pepper, to taste 8 large bone-in short ribs (about 5 pounds) 2 tablespoons vegetable oil 1 large onion, chopped 3 ribs celery, chopped 3 carrots, chopped 3 cloves garlic, chopped 1 can (6 ounces) tomato paste 2 cups red wine 2 cups beef stock 1 bay leaf 1 small bunch fresh thyme, tied with string 1. Set the oven at 375 degrees.