Osso Buco Style Braised Short Ribs

Wednesday, October 10, 2012

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What is it about the mere mention of certain savory foods that can transform a grown man (or woman) into an quivering puddle of desire?   Pork belly, Foie gras, short ribs…  SHORT RIBS!!!   Ooooh, short ribs!  Those beautifully marbled, meaty little slabs of beef have the power to bring even the most disciplined among us to our knees.

Short ribs can be prepared in a number of different ways.  However, if you want yours to be those meltingly soft, falling-off-the-bone tender kind of short ribs that dreams are made of, you need to cook them so that their connective tissue breaks down in just the right way.  And, that means braising, baby!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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