Braised Beef Short Ribs
The weather took a right turn and thermometer began to drop this week, so a young man’s culinary fancy turns to braising.
This is one of our favorite recipes for several reasons. First, by using a cut of meat not normally used, you promote economic and environmental sustainability by making use of all the beef. The concept goes back to my practical European training where chefs “use everything from an animal.” The short rib of beef is cut from the beef back ribs consisting of seven ribs from the rib section, including the meat between the rib bones.
Second, this is a perfect dish for those cold weather months - curl up around a fire, sip a glass of red wine, and savor succulent braised meat so tender it literally falls off the bone. Lastly, I playfully like to think this recipe playfully illustrates that the concept of “surf & turf” can go beyond lobster and filet. The saltiness of the anchovy rounds out the rich beef flavors and takes this simple dish from ordinary to sublime.
As summer rolls into fall and fall goes screaming into winter, one’s culinary palate yearns for the muted flavors of braises and stews, the consoling warmth of roasts and for me, the comfort of fried chicken. Yes, I said Fried Chicken.
