The timing couldn’t be better. I have a package of short ribs I took out of the freezer yesterday and was wanting to do something different with them this time around. Off to grab some prunes. 🏃♀️
Well I made these, and let me just say to any doubters, set any preconceived ideas about prunes aside. I was blown away by the subtle, and I mean S. U. B. T. L. E. , sweetness this gave the stewing liquid. I did blend them into the most flavorful delicious braising sauce I’ve ever created. I’ve cooked my entire life, and I’m 67 years old. This was the crowning jewel to my September dinners.
Made this last night, it was very excellent. Ran into a slight issue with the peppercorns. The short ribs were perfectly cooked, fall off the bone. When removing the meat before straining the sauce it was hard not to grab a few peppercorns as they stick to the meat. It’s hard to get a peppercorn surprise when you’re eating dinner. Next time I make it I’ll use ground pepper instead. Subbed dates for prunes, also worked perfectly as suggested in the recipe. Thanks!
this looks so bomb I am so excited to try and always so inspired to explore by your recipes. quick q! if I used lamb shanks would that change just braise time or would adjusting ingredient amounts also be wise? thank you!!
I want! All of this sounds so nourishing and satisfying! I'm sorry I missed you in NYC, Carolina--I so wanted to be there if not for this terrible cold! But I'm thinking of you, and so eager to cook from Pass the Plate all through October.
I made this last night, followed the recipe exactly. It was absolute perfection! Flavorful, rich, juicy, tender, just a hint of sweetness. Wow. Thank you.
The timing couldn’t be better. I have a package of short ribs I took out of the freezer yesterday and was wanting to do something different with them this time around. Off to grab some prunes. 🏃♀️
Well I made these, and let me just say to any doubters, set any preconceived ideas about prunes aside. I was blown away by the subtle, and I mean S. U. B. T. L. E. , sweetness this gave the stewing liquid. I did blend them into the most flavorful delicious braising sauce I’ve ever created. I’ve cooked my entire life, and I’m 67 years old. This was the crowning jewel to my September dinners.
Made this last night, it was very excellent. Ran into a slight issue with the peppercorns. The short ribs were perfectly cooked, fall off the bone. When removing the meat before straining the sauce it was hard not to grab a few peppercorns as they stick to the meat. It’s hard to get a peppercorn surprise when you’re eating dinner. Next time I make it I’ll use ground pepper instead. Subbed dates for prunes, also worked perfectly as suggested in the recipe. Thanks!
this looks so bomb I am so excited to try and always so inspired to explore by your recipes. quick q! if I used lamb shanks would that change just braise time or would adjusting ingredient amounts also be wise? thank you!!
I want! All of this sounds so nourishing and satisfying! I'm sorry I missed you in NYC, Carolina--I so wanted to be there if not for this terrible cold! But I'm thinking of you, and so eager to cook from Pass the Plate all through October.
Another piece of stunning cookery - Delicious spicing - just yum.
How did you know that I bought a package of prunes then couldn't figure out what to do with them? This sounds amazing!
I made this last night, followed the recipe exactly. It was absolute perfection! Flavorful, rich, juicy, tender, just a hint of sweetness. Wow. Thank you.
This sounds absolutely fantastic!