Short Ribs, Three Ways

Gerald Hirigoyen's Beef Short Ribs in MoscatelGerald Hirigoyen's short ribs in Moscatel

Every winter we love to return to the ease and comfort of braised dishes. Here, three of our favorite recipes for fall-off-the-bone short ribs: Jeremy Martindale's Short Ribs with Sweet Potatoes and Cabbage This classic take on a stick-to-your-ribs dish gets even stickier with bacon-studded cabbage and seared sweet potatoes on the side. Gerald Hirigoyen's Short Ribs in Moscatel Dessert wine may sound like an odd choice for a braising liquid, but deeply sweet and syrupy Spanish Moscatels have the heft to stand up

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Recipe: Beef Short Ribs in Moscatel

braised short ribs Here's a weekend recipe for our snowed-slammed East Coast readers: fall-off-the-bone braised short ribs, cooked slow in Moscatel, a sweet, full-bodied wine from Spain. A host of spices gives the rich braising liquid some extra oomph; jalape├▒o chile brings bite. Aside from the critical step of browning the meat, this dish practically makes itself, which is just what you need after three days of shoveling.

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