Sometimes a new ingredient is all it takes to spice up your average winter meal. Joe Palma, chef de cuisine of the Westend Bistro at the Ritz-Carlton in Washington, D.C., shares his recipe for beef short ribs using the unique ingredient, sorghum syrup.
/ Source: TODAY recipes
Sometimes a new ingredient is all it takes to spice up your average winter meal. Joe Palma, chef de cuisine of the Westend Bistro at the Ritz-Carlton in Washington, D.C., shares his recipe for beef short ribs using the unique ingredient, sorghum syrup.
