Sunday, September 23, 2012

Braised Short Ribs with Summer Vegetable Gratin on Rice

I found a pack of short ribs buried in my chest freezer on the verge of a case of freezer burn. I braised them in an onion, carrot, mushroom, garlic and red wine sauce. The summer vegetable gratin consists of squash, eggplant, and roma tomatoes on a bed of onion and garlic with fresh grated Parmesan sandwiched in between. Everything is served on rice to offset the carbohydrate depletion from the 36 trail miles this weekend.  

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