A few weeks ago at the meaty wonderland that is Findlay Market, David and I picked up two filets for dinner, and just for funzies, four large beef spare ribs.
We ended up being pressed for time to cook them one evening, so we boiled and broiled two of them in about 3 hours.
Because what do you gonna do with all that broth, all that broth, in the large stove pot?
Gonna make risotto, that’s what.
This Week in Beer: May 22-28, 2017
23 hours ago