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	Braised Beef Short Ribs by John Spottiswood We have a couple of recipes for short ribs, and this is probably the most traditional. It has a rich beef flavor and the meat falls off the bones. If the choice is available, we normally use English style short ribs instead of Korean short ribs (also called flanken-style) because the English shortribs are usually cheaper and it…	4 votes 3 reviews 5 comments 5873 views
	Ribeye Steaks Bordelaise by John Spottiswood When you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome!	3 votes 2 reviews 2 comments 4051 views