Slow-Braised Boyne Valley Short Rib with Dublin Bay Prawns "Surf & Turf"
Lunch @ "1837 Bar & Brasserie" within The Guinness Storehouse.
This was an attractive choice on the menu and so it was picked.
The prawns turned out to be underwhelmingly small, next to the ribs.
Rather than "surf and turf"....the prawns were more like garnishes. (Chuckle).
The prawns (just 3 of them) themselves were tasty but the star was the ribs, without a doubt.
The meat fell off the bone like melting butter....all lusciously silky smooth: it was pure meaty delight as tallow fat and meat protein danced with each other, embraced and entwined into a culinary tango.
Lips smacking masterpiece.
Slow-Braised Boyne Valley Short Rib with Dublin Bay Prawns "Surf & Turf"
Lunch @ "1837 Bar & Brasserie" within The Guinness Storehouse.
This was an attractive choice on the menu and so it was picked.
The prawns turned out to be underwhelmingly small, next to the ribs.
Rather than "surf and turf"....the prawns were more like garnishes. (Chuckle).
The prawns (just 3 of them) themselves were tasty but the star was the ribs, without a doubt.
The meat fell off the bone like melting butter....all lusciously silky smooth: it was pure meaty delight as tallow fat and meat protein danced with each other, embraced and entwined into a culinary tango.
Lips smacking masterpiece.