July 1, 2016 |
When we think of beef short ribs, what generally comes to mind is the large boneless variety served braised in restaurants, or the crosscut ribs with three or four small pieces of bone in them that are found on supermarket shelves and in butcher display cases. But a mouthwatering photo of beef ribs on the cover of a barbecue cookbook recently brought back memories of the monstrous rack of Montreal-style smoked short ribs my party ordered at Abe Fisher, and the dinosaur bone I polished off at Fette Sau. As the Fourth of July approached, with a long weekend for a cooking project, I began my short ribs research for that very cut: I discovered that the most desirable cut for smoking (and the cut served at Abe Fisher and Fette Sau)
June 30, 2016
Makes 3-5 servings One three-bone uncut rack of beef short ribs from the plate section of the rib cage, weighing 31/2 to 4 pounds (see note) Light olive oil (not virgin) 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 1 can beef broth 3 tablespoons Worcestershire sauce Barbecue sauce (optional) 1. The night before you intend to smoke the ribs, place your wood chunks in water to soak until you need them. 2. Also the night before, rub the rack of ribs all over with a light coating of olive oil. Generously sprinkle the salt and pepper over the ribs, being sure to hit all sides.
April 15, 2016
Serves 6 to 8 1 tablespoon rendered animal fat or vegetable oil 3 pounds bone-in beef short ribs Fine sea salt and freshly ground pepper 2 carrots, chopped 2 celery ribs, chopped 1 onion, chopped 1 garlic clove, chopped 4 ounces dried or fresh shiitake mushroom stems 3 cups rich beef stock 3 tablespoons all-purpose flour 8 cups whey (see recipe) 1/3 cup chopped oil-cured olives 2 tablespoons candied Valencia oranges (see recipe)
December 31, 2015 |
Makes 4 servings. 1 large yellow onion, sliced into 1/2-inch rounds 1 piece fresh ginger, 2 inches long, halved lengthwise 1 tablespoon neutral oil 2 pounds chuck short ribs Kosher salt 2 whole star anise 1 cinnamon stick 4 whole cloves 8 cups beef broth 1-2 tablespoons fish sauce 10 ounces flat rice noodles, fettucine size 1 cup bean sprouts 1/2 cup Thai basil leaves 1/2 cup mint leaves ...
January 17, 2014 |
In the world of cooking, one chef's throwaways are the makings of another's sauce. This is especially true of vegetables, where tradition has guided what can sometimes seem like the arbitrary rules of keep and discard. "When you think about it, the first person to figure out how to eat an artichoke was a genius," says Michael Santoro, chef-owner of the Mildred in Bella Vista. "People were probably walking past those things for a while, and it took someone to look beyond that tough woody part to get what was inside.
July 3, 2013 |
FOX 29 reporter Claudia Gomez announced that she would not be renewing her contract after 12 years with the local affiliate. Her last story aired Friday. Gomez, who called from vacation, said the decision was motivated by the recent, sudden death of her mother. "She was the most amazing woman, and it was because of her that I could accomplish anything at all. It was sudden and jolting. I had to make some changes," Gomez said. "I love being a reporter, so in some ways it wasn't an easy decision, but in other respects it was an instantaneous decision.
November 1, 2012
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: I hope all of you and your families made it through the last of couple days safe, and that damage to your homes was minimal. Can't help wondering about all our Shore-town favorites. My best-wishes for a speedy recovery go out to them. . . . Hurricanes have a way of making me so hungry! How did you fare last night - without restaurants - and cobbled-together dinner? Last night's ready-to-cook find was a bag of Frontier Soup's Illinois Prairie corn chowder.
June 28, 2012
2½ pounds sirloin 2½ pounds short ribs 2 shots (3 ounces) bourbon 2 ounces soy sauce 10 kaiser rolls 1. With a knife, trim the skirt steaks and short ribs into ¾-inch to 1-inch strips (or no bigger than the diameter of the grinder you are using), place the strips of meat flat on a parchment-lined sheet pan, and put in the freezer for 45 minutes to an hour, or until firm but not frozen. 2. Using the meat grinder's fine (1/8-inch) grinding plate, quickly feed the meat through the grinder in separate batches, catching the strands of meat in a large bowl.
September 1, 2011
There's a reason that there are six Santucci's in the Northeast: The crust is square, deep, and crispy, the tomato sauce is sharp. But they are known for causing pizza mayhem by putting a layer of melted mozzarella beneath the sauce, not the other, expected, way around. Now Santucci's has opened a location in Bella Vista, and it couldn't be more welcome. It's the type of normal, untrendy, sit-down restaurant that makes a neighborhood complete. Here, the non-pizza offerings are stepped up - there's an antipasto board, and hoagie rolls are teeming with slow-cooked meats such as short ribs with wild mushrooms and porchetta.
July 29, 2010 |
Leafy Abington now boasts the aptly named Timber Wood-Fired Grill , across from Abington Memorial Hospital (1301 Old York Rd., 215-884-7932). Michael Dombkoski, former co-owner of the onetime Center City Latin hot spot ¡Pasión!, has gutted the landmark Inn Flight/WingWalker Pub space, adding more wood touches than you can shake a stick at - tables, banquettes, floor, walls. American-style menu includes entree-size salads, burgers and sandwiches, and main dishes priced mostly from $17 to $24. Wine list is West Coast, mostly Californians, and eight craft beers are poured at the 14-seat bar. It's open for lunch and dinner daily, plus Saturday and Sunday for brunch.