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Short Ribs, Three Ways

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jbfauthor

January 12, 2011

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Gerald Hirigoyen's Beef Short Ribs in MoscatelGerald Hirigoyen's short ribs in Moscatel

Every winter we love to return to the ease and comfort of braised dishes. Here, three of our favorite recipes for fall-off-the-bone short ribs: Jeremy Martindale's Short Ribs with Sweet Potatoes and Cabbage This classic take on a stick-to-your-ribs dish gets even stickier with bacon-studded cabbage and seared sweet potatoes on the side. Gerald Hirigoyen's Short Ribs in Moscatel Dessert wine may sound like an odd choice for a braising liquid, but deeply sweet and syrupy Spanish Moscatels have the heft to stand up to brawny beef. Brett McKee's Barolo-Braised Short Ribs Known in Italy as brasato al Barolo, this tomato-rich braise goes perfectly with a side of creamy polenta.