Braised short ribs, by sharon

Molly and I haven’t cooked together in a long while, so I sent her this recipe and she came over yesterday so we could try it.  It was pretty good.  We both agree that either there was a tad too much thyme or it could have used more tomato paste, but it was still quite tasty.  The smell while it was cooking was amazing, and I knew it would be hard to sit around and deal with that for three hours, so I made some deviled eggs to munch on in the meantime.  We also had a green salad with a vinaigrette I made with white wine vinegar, the juice of half a lemon, and olive oil.  Good dinner!!



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