GLAZED SHORT RIBS, POLENTA & HORSERADISH SALSA VERDE
A pretty perfect date night dish, or one for good friends...
Howdy everyone,
Welcome back to another edition of How I Cook+. Thanks for being a paid member and supporting the writing!
You lot went mad for the short ribs over on Instagram, so, here’s the recipe. They’re a labour of love and worth every second. A real treat.
I always braise more than I need. A leftover short rib is gold dust, perfect for a speedy midweek pasta, a dirty sandwich or reheated, reglazed and served over polenta because it was just so good the first time around.
Read to the end for some event info for next weekend, it’s down in Brighton, hopefully I’ll meet a few of you there!
Happy cooking.
B x
The beef short rib
I’m not exactly sure when short ribs became chic. Like ox cheek or pork collar, short rib was one of those cuts that was thrown to the dogs amid cries of “it’s too fatty!” “it’s too tough!” “I don’t like the bones!”. But oh my, look at them now… Holding court, centre-stage on the menus and kitchens of high-end restaurants the world over. What these cuts have in common is that perfect storm of hard-working, flavour packed muscle and a healthy dose of intramuscular fat. When cooked with love, given plenty of attention and patience, these tough cuts yield to a long, slow cook and transform into rich little gems.