Braised Short Ribs

One of my favorite sources for recipes is Bon Appetit magazine.  I found this recipe in the October 2011 edition, and switched the flour for potato starch and grassfed beef ribs purchased from US Wellness.   I served this with the rutabagas from the veggie basket, boiled and then pureed with cream and butter and arugula dressed in a sherry vinaigrette.  It’s sufficient to say that dinner tonight was full of YUM.  Really, when I eat the grassfed beef – it tastes beefier than the stuff I get at the supermarket – more like the food I ate as a kid. 

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