December 18, 2009 at 10:56 pm
#684277
Shane
Member
Great time of the year for something like this! Last week, I made pot-roast style braised short ribs that were the best I’ve ever had.
I used a 2 1/2 lb. chuck roast, sliced it into quarters and followed this 5-Star recipe I found on FoodNetwork here: http://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe/index.html
The thing that makes this taste so good is the development of flavors in the Roux. After having this, it’s now become the version of pot roast that I will make.