Cooking short ribs on the bone produced the results we were looking for. We are able to keep the shape and structure of short ribs while still allowing them to be cleaned of sinew and imperfections. The cold weather is upon us, and we will be looking at preparations to complement the short ribs without taking over the entire dish. When summer rolls around again, we will revisit this approach and a fresh tomato stew we worked on when we were at Sean’s. This approach to bone-in might prove exciting with pork and veal ribs as well.
About the Author
