Well, well, well. It’s the end of February and I’m two for two in my goal to make one recipe per month from Melissa Clark’s Cook This Now.
So let’s talk about beef short ribs for a second. It’s something I always order when I go out for Korean BBQ and I usually go on and on about how tender the meat is, how juicy the cut, how do they do it, etc, etc. And then I realize that I’m the one doing it because when you Korean BBQ, you’re the one Korean BBQ-ing. The point is, I didn’t grow up eating short ribs and so it became this glorious and special cut of meat that one can only consume in self-BBQ’d format at fine Korean establishments.Read More