Beef Ribs with Aquavit

From Craig Claiborne's New New York Times Cookbook

Cookbook

Author(s): Pierre Franey, Craig Claiborne

Page 176

Cuisine: Scandinavian

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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Peckish Sister

14 years ago

★ ★ ★ ★ ★ 3/5

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This turned out to be rather typical fatty short ribs on a bed of chopped vegetables. Substituted Vodka and added extra caraway for the Aquavit. These were OK, but did not develop deep carmalized flavors. I prefer the America’s test kitchen recipe.

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