Short ribs are an amazing cut. I often order them in a restaurant (the photo above was shot at 28 Degrees in the South End), but I've never made them at home. Last weekend I took the plunge. They're huge, fatty, bony things -- they come boned but my butcher only had ribs with bones intact. I seared them all over, added plenty of rendered bacon, sauteed red onion wedges, balsamic vinegar, tomatoes, and wine.
They spent a couple of hours in the oven and the house smelled heavenly. Once the ribs were done -- they were falling off the bone -- I had to chill it. The big flameproof casserole I used was too big to go into the fridge, so I put it outside in the snow! That's my new method of chilling food fast. And you do have to chill this dish. There's an inch of fat on top, which is easy to skim off.
We're feasting on the ribs this evening with friends who are coming in from Vermont. Here's the recipe, which is in tomorrow's paper.
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