Braised Short Ribs with Potatoes & Mustard
A great sale on beef short ribs at my local Whole Foods triggered our Sunday supper. After returning home from the market, I started to look for recipes and found one I thought would be perfect for a late-summer night, Jacques Pepin’s “Beef Short Rib, Mushroom, and Potato Stew.” The fact that it utilized a pressure cooker made it especially appealing, as we were having a bit of a heat wave. I made another trip to the market to pick up the potatoes and dried shiitake mushrooms called for by the recipe. Back home, as my husband was unpacking the shopping bag, he asked what the mushrooms were for. When I told him, he looked a bit perplexed and said: “Didn’t you write that one up already?” I searched my blog and, sure enough, I had done a post on the dish last…
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2 thoughts on “Short Ribs Braised with Potatoes and Mustard”
Grateful ffor sharing this
So glad you enjoyed it. Thanks.