12 Aug2013

IMG_5791

There’s something incredibly comforting about a pot of slowly braised short ribs ladled over some buttered noodles. We have a dish similar to this at least 3-4 times a year. Mrs. MM is a huge fan of short ribs, so she takes to the kitchen when that’s what’s on the menu. For this meal, she used as a guide this Gourmet Magazine recipe from October 1995. The meat turns meltingly tender and shreds practically on its own.

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Personally, I love the tomatoey sauce, and the flavor burst provided by the orange zest. If you have leftovers (make double what you need so you HAVE leftovers) you can remove the bones and roughly chop up the meat as a delicious sandwich filling, or added to spaghetti noodles the next day. This dish is also surprisingly good when served instead with some potatoes or steamed rice as the starch component to the meal. We served this with a large green salad with a mustard vinaigrette.

 

COMMENTS:

  1. pits, manila says:

    this looks very comforting, MM. left-overs! — that’s what we usually hunt for the day/days after. they’re tastier. we love ribs, be it beef or pork. must try mrs. MM’s recipe. thanks!

    Aug 12, 2013 | 8:31 am

     
  2. khrishyne says:

    yum

    Aug 12, 2013 | 9:41 am

     
  3. Footloose says:

    When I hew to Heston Blumenthal’s guidelines for the perfect bolognese pasta sauce, I use beef short ribs per above instead of the suggested ox tail which the Toronto ethnic community has chased the price of to high heaven. In Brazil where the pervasive cattle industry exports the bulk of pricier cuts, ox tails are practically given away. You have to search high and low though for cow’s feet. What do they do with them? They just cannot convert all of them to tourist souvenirs. They break them down to gelatin and glue, I guess.

    Aug 12, 2013 | 10:07 pm

     
  4. Lou says:

    I bet this is better eaten the next day.

    Aug 13, 2013 | 10:21 am

     
  5. Slightly Epicurean says:

    I will try this MM! I hope I can make it taste like the one in the photo.

    Aug 13, 2013 | 9:12 pm

     

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