Restaurant quality and absolutely delicious. The sauce was thick and hearty; sweet from the wine, port, and honey, but not too sweet; and the short-ribs were soft as can be with an incredible flavor from the wine and spices. The meal lasted four nights plus one very good sandwich for lunch. I absolutely would make this again. One issue is cost. The recipe uses 7 pounds of short ribs, two bottles of wine, almost a whole bottle of port, and some other items. Spread over four nights the cost evens out some but this isn't something we'd have very often.

This is utter BS. If you are attempting to entice me to buy a cookbook (and I buy a LOT of cookbooks), then why tease me with promises of a recipe and comments on it, yet refuse to show me the recipe? What a money-grubbing crock. I'll go back to more reputable sites for cookbook reviews, and to epicurious.com and foodnetwork.com for more actual recipes online. And, yes, before you ask, I am a subscriber to the print edition of both Bon Apetit and Gourmet. I hate money-hungry website owners who do nothing but waste my time.

Nope I'm not trying to entice you into buying a cookbook or entice you into buying a magazine subscription. I'm sharing my experience with this recipe. Project Foodie is a way to hold onto recipes from multiple publishers in one spot so that you don't have to search for your favorite recipes. If we can, we provide a link to the recipe on the publisher's website. But we can not post all of the recipes in printed cookbooks since they are copyrighted.

Restaurant quality and absolutely delicious. The sauce was thick and hearty; sweet from the wine, port, and honey, but not too sweet; and the short-ribs were soft as can be with an incredible flavor from the wine and spices. The meal lasted four nights plus one very good sandwich for lunch. I absolutely would make this again. One issue is cost. The recipe uses 7 pounds of short ribs, two bottles of wine, almost a whole bottle of port, and some other items. Spread over four nights the cost evens out some but this isn't something we'd have very often.

This is utter BS. If you are attempting to entice me to buy a cookbook (and I buy a LOT of cookbooks), then why tease me with promises of a recipe and comments on it, yet refuse to show me the recipe? What a money-grubbing crock. I'll go back to more reputable sites for cookbook reviews, and to epicurious.com and foodnetwork.com for more actual recipes online. And, yes, before you ask, I am a subscriber to the print edition of both Bon Apetit and Gourmet. I hate money-hungry website owners who do nothing but waste my time.

Nope I'm not trying to entice you into buying a cookbook or entice you into buying a magazine subscription. I'm sharing my experience with this recipe. Project Foodie is a way to hold onto recipes from multiple publishers in one spot so that you don't have to search for your favorite recipes. If we can, we provide a link to the recipe on the publisher's website. But we can not post all of the recipes in printed cookbooks since they are copyrighted.

These have the feel of very elegant grilled cheese sandwiches with a pleasant mushroom surprise within. Compared to many of the recipes in this book they were pretty easy to make.

These have the feel of very elegant grilled cheese sandwiches with a pleasant mushroom surprise within. Compared to many of the recipes in this book they were pretty easy to make.