Short ribs are these gorgeous pieces of meat, just waiting to be braised until they are so tender they just fall off the bone. That’s what we did with these delicious ribs. Slowly cooked for 3.5 hours in red wine and beef stock, these tender ribs just fall right off the bone.
Combined with pillow-y and gently fried potato cakes and spicy marinated bok choy, these ribs are tantalizingly good. Talk about food porn. We recommend pairing this dish with the same red wine you use in the sauce. It just adds that extra something something you’re looking for in a meal.
On this wonderful Saturday, we at One More Bite are celebrating National Sandwich Day. There are so many different kinds of sandwiches to choose from. So, I had such a hard time choosing what specific genre of sandwich to make for you guys.
Dear readers, I made you grilled cheese. A really really good grilled cheese at that. Nothing beats bread, butter and melty cheese, except for maybe this.
Roasted Pear, Fontina and Roast Beef Grilled Cheese on Apple Cinnamon Bread
In order to make everyone happy, we made two different versions of the same sandwich. The version above requires bosc pears and apple cinnamon bread. I’ve always found bosc pears to be less sweet and a little more crunchy, and contrasted with the (very) sweet apple cinnamon bread, the flavors ended up balancing out. While this grilled cheese is still a little bit too sweet for me, if you love apples and cinnamon, this grilled cheese is definitely for you.
Now, I also did a more savory version of this grilled cheese. I used onion ciabatta bread and instead of bosc pears, I used red anjou pears, which are soft, sweet and very juicy. In the case of this grilled cheese, the sweetness of the pears served to accentuate the mild and creamy flavor of the fontina cheese. This is a great sandwich for someone who wants grilled cheese, but also something extra.
