Sensual Short Ribs Mark Bittman Style

From February 13, 2008 New York Times "Dining and Wine" section -

THERE is hardly a combination of flavors that does not work with short ribs, as long as you braise them. The old French combination of aromatic vegetables and herbs — onions, celery, carrot, garlic, thyme and bay leaf — and the standard Korean kalbi jim — soy, sugar, sesame seeds, oil, garlic and ginger — have little in common except the cooking technique and the meat, yet they’re both stunning classics.

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