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Braised Short Ribs

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With Citrus Gremolata & Creamy Grits with Gorgonzola Cheese.

Now that’s a recipe title.


Maybe the fact that the ribs are served with grits will give away the fact that this is a Paula Deen recipe, but it’s the gremolata that’s the stand-out if you ask me.


Parsley, orange zest, lime zest, and garlic.  It was so good I want to spread it on toast.


I will admit I had a little trouble with the grits.  I think they turned out all right, but the recipe from Paula Deen’s Christmas magazine said to throw everything except the gorgonzola in a pan and then follow the directions on the box.  Well, the box said to bring the broth and water to a boil and then add the grits.  It all worked out in the end, though.


I also had a little trouble finding boneless short ribs, but there weren’t any complaints from the peanut gallery on that.

Eat Well and Savor.



About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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