Short ribs -

by Emily

It’s Braised Meat Season: Celebrate with Short Ribs

Fall is a time for feasting upon braised meat, that is a fact I think we can all agree upon. I’m a big fan of short ribs in particular – when done right, they’re so tender and decadent. Short ribs might seem a little intimidating if you’ve never cooked them before, but they’re really not. Same with this recipe shared to us from our friends at Bibigo – you might be like, “Galbijjim?! What the what?!” but if you just follow along with their instructions, it’s easy! And have you tasted Korean style short ribs? They’re absolutely delicious and a great vacation from your more typical fall beef flavors. Case closed.

Korean Braised Beef Short Ribs

Gridiron Grub: French Onion Soup Sandwich

“Coming together is a beginning. Keeping together is progress. Working together is success.”

That is one of my favorite quotes about teamwork and the spirit of those words is part of why I love sports so much. We see time and time again that individual stars get paid the big bucks but often it is the team that works together best that has the most success. The same could be said for cooking. While quality ingredients are important, the simplest ingredients can really come together with just some time, effort, technique and a sense of fun.

With that in mind, it has been a rain-filled and cold week on the East Coast so I was in the mood for soup and a sandwich. Here’s the spin I put on a traditional combo for wifey and I to enjoy while cheering on PSU football Saturday night.

Open-faced French Onion Soup Sandwich

First you must recruit. So to assemble your team of ingredients, here is what I went with: 4tbsp clarified butter, 1 tbsp olive oil, 1 lb onions sliced lengthwise, 8 oz beef stock, cup of spiced apple wine (I had it on hand from a local winery but feel free to use any white wine you like), c grated apple wood smoked Gruyere,red onion ciabatta bread and parsley.