chihuly @ phoenix desert botanical gardens.went to bodega wine bar in santa monica for drinks on wednesday night with mike, dan, mattJ, ray and his gf. they have a $15 carafe special, which was nice. the place was pretty dead but the tempranillo i had was quite tasty.
a week or so ago, dan and i realized we had a bottle of red sitting around that we weren't too keen on drinking. we had purchased 2 bottles of it at one of the bevmo 5cent sales, and while it was alright, it's been lonesome on the rack through many other bottles. so i came up with the brilliant idea that i would try my hand at braising something! that something ended up being the quintessential short rib. so we bought 4.5 lbs of bone-in short rib at whole foods and i did part one last night (with short rib, it's a two step process, requiring an overnight refridgeration). browned the meats, browned the vegetables, reduced the wine added chicken stock and braised for 2.5 hours at 350 degrees - and man, did it smell delightful. afterwards i poked some of the meat with a chopstick and the bone fell right off! i'm so excited. the plan is to do part 2 and serve on saturday night. i'm hoping it turns out fantastic, but i'll settle for 'pretty good' since it is my first attempt at braising and all. i shall post photos and recipe after the weekend.
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