Braised Beef Short Ribs

Stuart Stein — Fri, 17 Oct 2008 10:00:44 +0000

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.

The Ultimate Comfort Food

Stuart Stein — Mon, 06 Oct 2008 13:36:33 +0000

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.

This isn’t your aunt Flo’s fried chicken. Call it Uncle Thomas’ fried chicken - Thomas Keller, that is.

I’ve adapted a Lemon-Brined, Buttermilk Fried Chicken recipe originally published in the October 2007 Food & Wine magazine from Thomas Keller’s Ad Hoc restaurant in Yountville, California.

Green Options » Merlot

Braised Beef Short Ribs

The Ultimate Comfort Food