Wow! This recipie rocks! I picked up beef rack ribs (not short ribs) from my favorite butcher: Royal Beef on the Danforth. A giant rack and a half was 20 bucks and can feed a small army! Tiffany and Christina acted as willing gineau pigs for the new dish and they loved it! The total cooking time is about 2 hours, a quick sear, dropped into a delicious tomato-jalepeno sauce, covered and cooked for an hour, then uncovered and cooked for another hour. This is a must have recipie. I can't wait to make it again.
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