Short Ribs cooked in Barolo wine is a delicious version of a ragu. You can make the Short Rib a few days before you serve. This recipe serves 4 with room for leftovers!
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This chili is not to be confused with our Arrogant Bastard Chili. This is a whole new thing. We made a roux and cooked our fresh veggies in this to make this dish rich and flavorful. The roux gives the chili its red velvet color. Like any FullBellyBlog dish this is no ordinary dish. This chili is made without beans, hamburger meat, and tomatoes. We used our pressure cooker to speed up the cooking time but if you don’t have a pressure cooker (get one) you can cook this on the stove until the meat is tender.
Danny is always creating different sauces and spice mixtures. We decided to create some colorful sauces with our Negev Nectars olive oil for Cinco de Mayo. Negev Nectars olive oil is fruity which makes it a great pairing with peppers and spicy flavors. For all three sauces we used different peppers as the base and paired each with corresponding colors.