Here is the result from yesterday’s preview: an unbelievably tasty short rib curry. Justin came up with the recipe, consisting of Thai red curry paste, ginger, garlic, soy and fish sauces, and some chili-garlic sauce. The meat was slow-cooked in this mixture (after a pan-searing) for eight hours. It was one of the most flavorful meals I’ve ever had in my life, no exaggeration. “Restaurant Caliber” is an understatement.

We have since tried this rub with steaks and chicken for grilling rather than slow-cooking, and it has yet to fail!