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[quote=Anonymous][quote=Anonymous]Mine is simple: Brown the short ribs on all sides till caramelized Put them in a crockpot In the leftover fat, brown 1 TBSP tomato paste and a garlic head cut in half Add the tomato-garlic mix to the crockpot Pour in 2 cups sweet sherry, 2 cups red wine and enough beef stock to cover the ribs Cook on low 7 hours or till fork tender Pull the ribs and keep warm Transfer the liquid to a pot and reduce to sauce consistency, season to taste These go great with mashed potatoes and roasted carrots. [/quote] Do you peel the garlic? How do you keep the cloves together?[/quote]
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