Short Ribs

About this cut

Cut from the rib section, thick with meat and shot through with connective tissue. Given time and low heat, all of that melts down into something rich enough to eat with a spoon.

Good for

Brown them hard, then braise in wine or stock for about three hours until they're falling off the bone. Or smoke them low and slow. Either way, don't hurry it, and make more than you think you need.

From our kitchen

Browned hard, then wine, stock and three hours. A cold afternoon very well spent.

Salt them the night before if you think of it. Brown every side in a heavy pot, then onions, carrots and garlic in the same fat, a bottle of red wine reduced by half, and stock to come partway up. Lid on, 300 degrees, three hours. Mashed potatoes or polenta underneath to catch everything. The sauce is the best part, so make more potatoes than you think you need.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.