Short ribs: here to stay
Increasingly appearing on menus and available from more and more butchers: short ribs are on the rise, and that makes us very happy.
Short ribs are the ribs of beef cattle, and while we’ve been happily gnawing on pork ribs for years, the beef version was nowhere to be found here. Fortunately, they’re growing in popularity, because this cut of beef makes wonderfully delicious dishes.
Slow-cooked
It’s a tougher cut of meat that needs a long cooking time. So it requires some patience, but the result is buttery-tender meat with extra depth of flavour because it’s cooked on the bone.
You can serve the meat on the bone, just as you would a sparerib. Delicious on a mountain of mashed potatoes or creamy polenta. You can also cook it until it falls apart, then use it to make a beautiful sauce.
Guinness
Essentially a traditional way of making stewed meat with all the usual suspects: onion, garlic, carrot, celery and fresh herbs. The addition of Guinness beer gives this recipe extra depth.
Tacos
The chipotle in adobo immediately gives the meat a distinctive, spicy Mexican flavour. Stock up on plenty of sour cream and coriander for the ultimate taco feast.
Korean
There are quite a lot of ingredients involved, but Korean short ribs are an absolute favourite. The spicy, tender meat goes wonderfully with grilled spring onion, fresh carrot and kimchi.
Ragù
Brown the meat well, then cook it until it falls completely apart. These gnocchi with ragù are comfort food just as you’d want it every day.
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