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Glazed and Braised Short Ribs with Sherry Vinegar Recipe

Glazed and Braised Short Ribs with Sherry Vinegar

Recipe courtesy Jason Rogers of Olives, Aspen, Colorado

Show: Follow That Food

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on December 07, 2010

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    The sauce and meat were great but it seems that the proportions are a bit off. Between the veal stock, water, sherry etc., the recipe calls for 16 cups of liquid. Turning that much liquid into a glaze would take hours.

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  • on March 07, 2005

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    was enjoyed by all the guess we gave a 5

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  • on January 06, 2005

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    Though it took quite a while to make the glaze, the final product was well worth the wait.

    Kudos, Jason!

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