Today over on the Older Bolder Life I’ve posted this nifty recipe for Ancho and Chipotle Glazed Beef Short Ribs, and shared a bit of the backstory about how Chef Libby and I experimented a bit to make a pretty good recipe a great one.
My lovely wife insisted on a street taco approach for these glazed short ribs last weekend, though the poppers the next night (with the short ribs cut into roughly 1/3-inch dice) were ever better.
And dammit, that salsa/sauce is really good.
Cheers.
