Short ribs cut from the plate, he adds, tend to be fattier ... DiMaria adds his favorite: slow-cooking them and serving them over mushroom risotto. When it comes to brisket, Rebholz is "a sucker for a ...
To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.
Season the ribs with salt and heat a tablespoon of the oil in a casserole or frying pan until smoking hot. Add the ribs and cook until golden and seared. Remove from pan and set aside. Add the ...