I saw your note about the recipe for the braised short ribs. I would swap the red wine for a dark beer if you want deeper flavor without adding too much acidity. A stout works well, but a porter is even smoother. Reduce the liquid by a quarter cup and let it simmer for about twenty minutes extra. The meat will still come out fork-tender and the sauce will be nicely coated. For the vegetables, I like to add parsnips along with the carrots and celery. They hold up well during the long cook and give a subtle sweetness. Let me know if you try it and how it turns out. I think we can plan for that dinner next Saturday if that works for you. I’ll bring the dessert.

OMAHA STEAKS

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Gourmet Sampler Bundle

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Omaha Steaks is making 500 gourmet boxes available. Each box, normally valued over $600, is fully covered by this program. One sampler per household. This offer ends Tomorrow.

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4 Filet Mignons

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4 New York Strips

6 Top Sirloins

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