Short Ribs are Rad

It’s still winter, you guys.  I mean just look at this weather report for the coming week here in Los Angeles:
Screen Shot 2015-02-06 at 8.45.49 AM

Do you see that?  Two dashes of rain on Saturday!  TWO!  It might as well be the end of days.  We’re all going to die.  But if we live, thankfully we’ll go back to our normal frigid winter temperatures soon after.

When it gets chilly like this you want something warm and comforting to soothe your soul while you wait the thaw. That’s why I tried this recipe for Short Rib Ragu from Food52 (#poetry).

Short ribs are one of my favorite things to cook with.  They melt so beautifully when braised and are full of rich flavor.

This recipe takes some time, but it’s mostly a lot of waiting around, including overnight, but it’s well worth the flavor to impress your friends, or yourself.

Like a lot of braises you start by browning the meat:


Then you cook up the veggies.


After you add the meat back in, and wait for a few hours for wizardry to happen, you take the ribs out and blend the sauce together.


Everything about it at this point is divine.  You shred the meat and add it back into the pot, then the hard part: putting it in the fridge overnight and waiting.  But, then you can skim the fat off the top real easily, and the flavors settle in more.

Now the recipe suggests serving it over some soft polenta, but really pasta or any other grain would be fine too.  However I often like to (attempt) to make a crispy polenta patty that is crunchy on the outside, and soft inside.  I’ve had it at restaurants before and it’s divine.  In my mind, the one I create is perfect.  In reality, my polenta pouring skills need work:


Honestly, they were supposed to be nice even circles.

But fortunately it’s nothing a knife can’t fix and you’re left with this lovely dish:


It’s really worth a try, and even better, the leftovers are just as delicious!

Short Rib Ragu – via


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