RadioBDC Logo
| Listen Live
< Back to front page Text size +

They stick to your ribs

Posted by Sheryl Julian  March 3, 2009 03:17 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article


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.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.