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Short Ribs

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FOOD
July 1, 1987 | By MERLE ELLIS, Special to the Daily News
To tell you that a beef short rib would be as tender a steak on the grill as a T-bone would be to tell you a lie, and I hope by now you all know that I would not do that to you. Like the great blues singer Josh White used to sing, "I don't lie! Buddy, don't lie-----. " But, a short rib of beef, if you buy it right and treat it right, does make a good piece of meat for barbecuing and usually at a very good price. You could even call it a steak, if you cut it right. And in the flavor department, it may be a whole lot better than many of today's T-bones.
FOOD
January 30, 2000 | By Aliza Green, FOR THE INQUIRER
Fast food vs. slow food. For every trend, there is a counter-trend. On the one hand, we've been cooking and eating faster and faster till we've lost much of the joy of cooking and the delight of food. The reason for this? Seems nobody has the time to cook. Funny thing is, the slowest-cooking food is also often the easiest. Just put the pot in the oven and forget about it. Recipes for short ribs of beef are a perfect example, and hopefully will convince you that there is more to cooking than the quick saute, stir-fry, or simply tossing something on the grill.
NEWS
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.
FOOD
December 31, 2015 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
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 ...
FOOD
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.
FOOD
October 22, 1986 | By Gerald Etter, Inquirer Food Writer
Frankie Bradley's, a landmark Philadelphia restaurant legendary as a gathering place for visiting celebrities and local politicians, is closed and looking for a new owner. After more than 50 years of family operation, the restaurant's owners have concluded that they are unable to control costs as absentee operators. Throughout Bradley's existence, countless customers became and remained loyal patrons, right up to the last serving of dessert. Bradley's was the type of restaurant where dishes as diverse as Caesar salad and matzo balls were culinary bedfellows.
ENTERTAINMENT
February 27, 2009 | By LARI ROBLING, For the Daily News
WHEN THE four-generations-old Young's Candy store was shuttered more than two years ago, it seemed that the 2800 block of Girard Avenue had lost some of its spirit, if not sweetness. And that loss had been preceded by Miss Shirley's passing - she was known for her soul food take-out a few doors down. Happily, over the past few years, Butters Soul Food To Go has seemed to be putting back some of the flavor and vibrancy in the neighborhood. In fact, chef/owner Kevin Bell once worked for Miss Shirley and took over her storefront to start Butters in 2005.
FOOD
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.
ENTERTAINMENT
February 27, 2009 | By LARI ROBLING For the Daily News
WHEN THE four-generations-old Young's Candy store was shuttered more than two years ago, it seemed that the 2800 block of Girard Avenue had lost some of its spirit, if not sweetness. And that loss had been preceded by Miss Shirley's passing - she was known for her soul food take-out a few doors down. Happily, over the past few years, Butters Soul Food To Go has seemed to be putting back some of the flavor and vibrancy in the neighborhood. In fact, chef/owner Kevin Bell once worked for Miss Shirley and took over her storefront to start Butters in 2005.
NEWS
March 30, 2008 | By Rick Nichols, Inquirer Columnist
Koreatown's spirited second act rises at the far northern end of Fifth Street, spilling onto Cheltenham Avenue, its telltale signage leaving no mystery about its ownership - and target audience. Once upon a time, it petered out closer to Olney; yellow-stucco Kim's BBQ - a venerable diner retrofitted with tabletop charcoal grills to sizzle the short ribs - one of its last visuals. But Koreatown's center of activity has marched on, given a second wind by a next generation of restaurants - reimagined pizza parlors, produce stands recast as trendy Korean fried chicken hangouts, and a sleek "Chinese bistro," well-suited to the budgets of business-lunching men in suits.
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ARTICLES BY DATE
FOOD
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)
FOOD
December 31, 2015 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
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 ...
FOOD
January 17, 2014 | By Elisa Ludwig, For The Inquirer
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.
ENTERTAINMENT
July 3, 2013 | By Molly Eichel
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.
FOOD
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.
NEWS
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.
FOOD
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.
FOOD
July 29, 2010 | By Michael Klein, Inquirer Columnist
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.
ENTERTAINMENT
February 27, 2009 | By LARI ROBLING For the Daily News
WHEN THE four-generations-old Young's Candy store was shuttered more than two years ago, it seemed that the 2800 block of Girard Avenue had lost some of its spirit, if not sweetness. And that loss had been preceded by Miss Shirley's passing - she was known for her soul food take-out a few doors down. Happily, over the past few years, Butters Soul Food To Go has seemed to be putting back some of the flavor and vibrancy in the neighborhood. In fact, chef/owner Kevin Bell once worked for Miss Shirley and took over her storefront to start Butters in 2005.
ENTERTAINMENT
February 27, 2009 | By LARI ROBLING, For the Daily News
WHEN THE four-generations-old Young's Candy store was shuttered more than two years ago, it seemed that the 2800 block of Girard Avenue had lost some of its spirit, if not sweetness. And that loss had been preceded by Miss Shirley's passing - she was known for her soul food take-out a few doors down. Happily, over the past few years, Butters Soul Food To Go has seemed to be putting back some of the flavor and vibrancy in the neighborhood. In fact, chef/owner Kevin Bell once worked for Miss Shirley and took over her storefront to start Butters in 2005.
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