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Crispy Short Ribs
This recipe for beef short ribs is a good choice if the ribs look on the fatty side, because the first stage of cooking renders out their fat. Figure on a couple ribs per person.
Beef short ribs
Salt and pepper
Red wine vinegar
Seasoned bread crumbs
Put the ribs, fat side down, in a Dutch oven with a tight-fitting cover. Don't add any fat or water. Cover tightly and cook for one hour over medium heat, turning occasionally.
Pour off the fat drippings and discard. Sprinkle the ribs with salt and pepper and a little vinegar and roll the meaty side in the bread crumbs. Put the ribs on a broiler rack and broil until they're brown. Watch them closely so they don't burn.
Serve on buttered noodles with some fresh horseradish.
