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	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
	Melt-In-Your-Mouth Braised Short Ribs by Amanda Natividad How can you not want succulent meat that literally falls off the bone when you poke it with your fork? And that delicious pan gravy? Heaven.	1 vote 6332 views