by Max Brantley
Blog reader EY supplies the picture above and the note:
It's something to eat and I'm a native Arkansan. But it was so good that I've got to share. From the cover of the October Bon Appetit via EY's kitchen, I give you Cabernet-Braised Short Ribs. Story of the process is at http://eyrr.blogspot.com/ The picture is the last one...the results of the process.