Stick to Short Ribs: Warming Winter Comfort Food

January 25, 2015 7:16 PM

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Stick to Short Ribs: Warming Winter Comfort Food

MELTINGLY TENDER, falling-off-the-bone beef short ribs are in the midst of a well-deserved revival; I see them on menus all year long. Call me old-fashioned, but I still find a hearty meal of short ribs most appealing in cold weather. Now is the ideal time.

This full-flavored cut belongs to that small, miraculous class of foods characterized by both drop-dead deliciousness and dead-simple preparation. Low, slow cooking tenderizes the sinewy meat while rendering the fat. Ask your butcher for his or her largest, leanest and meatiest ribs (ideally about 2...

Also read: Mike Wiley’s Recipe for an Easy Winter Clambake

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