OK, so no one has ever accused the short rib of being a beauty. Its gnarled tangle of beef is bequeathed only to those willing to put forth a solid braising effort. Half an hour on the stove, two hours in the oven, bathing in bottles of wine and its own admirable reluctance, until finally, when your hungry has peaked in a way that resembles rage, it completely acquiesces to your will. Then you eat.
The result is very similar to pot roast in taste, texture, and the comfort it conjures. It makes an untraditional centerpiece to a Thanksgiving meal, but the casual bounty that it offers fits perfectly within the holiday's theme. Just trim away or be prepared to not be able to eat all the meat present on each bone. These ribs were once in charge of moving the entire back half of a cow during its sojourn on Earth, so their hard work is in sacrifice of some edibility. No matter. The braised short rib is long on charm and flavor.
crescenet is right.
ReplyDeleteWhere, oh where, has the Tamalehawk gone?
Maybe dead. Spiraling downward, studded with sudden shotgun spray as the sun slips behind black buildings. Not sure.
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