slow-cooked-short-ribs-and-saffron-orzo
I really enjoy making short ribs slow-cooked in red wine. It’s comforting, adds a bit of a fancy vibe to my dinner, and isn’t too hard to put together. Adding some pomegranate juice does wonders for the sauce, and when it’s served with creamy saffron orzo and a bit of chives, it all comes together.
Ingredients
4 Short ribs bone in
1 large yellow onion, roughly chopped
3 celery stalks, roughly chopped
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