Short Ribs

Serves 6 Suzanne Goin tried to take this dish off the Lucques menu, but a customer revolt convinced her otherwise. Use flanken-style ribs, which have several small sections of bone in each piece. Allow time to marinate the short ribs the night before braising them. 6 flanken-style beef short ribs (14 to 16 ounces each) 1 tablespoon plus 1 teaspoon fresh thyme leaves 1 tablespoon black pepper, or to taste 1 1/2 tablespoons kosher salt, or to taste ...

8 large bone-in short ribs (about 5 pounds) 3/4 cup milk 5 tablespoons butter 1 large onion 3 ribs celery 3 carrots 3 large Yukon Gold potatoes 4 parsnips 3 cloves garlic 1 small bunch fresh thyme Salt and pepper 2 tablespoons vegetable oil 1/4 cup flour 1 package (1 pound) wide egg noodles 1 can (6 ounces) tomato paste 2 cups red wine 2 cups beef stock 1 bay leaf

Serves 4 1 tablespoon canola oil 2 pounds bone-in beef short ribs, each about 3 inches long, cut crosswise Salt and pepper, to taste 1 tablespoon olive oil 1 onion, chopped 1/4 cup tomato paste 4 cloves of garlic, chopped ...

Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen. Short ribs also work well in a slow cooker on low (add a little less liquid). Serve the short ribs over potato-parsnip mash, a lovely departure from standard mashed potatoes. Since slow cooked meat is even better after a day or two in the fridge, you can reheat the shredded meat in its sauce and serve over buttered egg noodles.

Serves 4 Boneless beef ribs cut from the chuck flap are used at Masa in the South End. These might be hard to find, so ask your butcher for flanken-style beef ribs (with the bones cut crosswise), about 1 1/2 to 2 inches thick. The restaurant smokes the beans, which taste as if they were cooked over a campfire. Although this version doesn't call for smoking, they still taste great. And though the ribs recipe serves 4, you'll have plenty of beans left over for a black bean salad the next day . RIBS 2 tablespoons canola oil 4 beef short ribs (each about 1 pound)

8 large bone-in short ribs (about 5 pounds) 3/4 cup milk 5 tablespoons butter 1 large onion 3 ribs celery 3 carrots 3 large Yukon Gold potatoes 4 parsnips 3 cloves garlic 1 small bunch fresh thyme Salt and pepper 2 tablespoons vegetable oil 1/4 cup flour 1 package (1 pound) wide egg noodles 1 can (6 ounces) tomato paste 2 cups red wine 2 cups beef stock 1 bay leaf

Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen. Short ribs also work well in a slow cooker on low (add a little less liquid). Serve the short ribs over potato-parsnip mash, a lovely departure from standard mashed potatoes. Since slow cooked meat is even better after a day or two in the fridge, you can reheat the shredded meat in its sauce and serve over buttered egg noodles.

Serves 6 Short ribs are typically cold weather fare, but what's more bone-chilling than a rainy week at the beach or in the mountains? After making this dish, you need to refrigerate it overnight so you can skim off the fat. The following day, steam a potful of small yellow potatoes to serve with the meat, or make mashed potatoes. 3 pounds boneless beef short ribs, trimmed of excess fat Salt and pepper, to taste 2 tablespoons vegetable oil 3 onions, each cut into 8...

Serves 4 with leftovers RIBS 1/4  cup flour   Salt and pepper, to taste   8  large bone-in short ribs (about 5 pounds)  2  tablespoons vegetable oil  1  large onion, chopped   3  ribs celery, chopped  3  carrots, chopped  3  cloves garlic, chopped  1  can (6 ounces) tomato paste  2  cups red wine  2  cups beef stock  1  bay leaf  1  small bunch fresh thyme, tied with string  1. Set the oven at 375 degrees.

Serves 4 MEAT 3 pound flanken-style beef short ribs, 1/2-inch thick 1/4 cup soy sauce 2 tablespoons Asian sesame oil 2 tablespoons distilled white vinegar 1 hot fresh chili pepper , seeded and chopped 2 tablespoons crushed red pepper 1 clove garlic, crushed 1 piece (2 inches) fresh ginger, chopp ed 1 teaspoon granulated sugar Salt, to taste 1. In a large bowl, place the short ribs.

Serves 4 4  braised short ribs with sauce, meat removed from the bones and shredded   Salt and pepper, to taste  1  package (1 pound) wide egg noodles  1  tablespoon butter  1. Set the oven at 375 degrees. In a baking dish, place the short rib meat and sauce. Cover with foil and reheat in the oven for 15 minutes. 2. Meanwhile, in a large pot of boiling, salted water, cook the noodles, stirring occasionally, for 5 minutes or until tender.

Serves 4 with leftovers RIBS 1/4  cup flour   Salt and pepper, to taste   8  large bone-in short ribs (about 5 pounds)  2  tablespoons vegetable oil  1  large onion, chopped   3  ribs celery, chopped  3  carrots, chopped  3  cloves garlic, chopped  1  can (6 ounces) tomato paste  2  cups red wine  2  cups beef stock  1  bay leaf  1  small bunch fresh thyme, tied with string  1. Set the oven at 375 degrees.

Serves 6 To make this dish the day before, cook the short ribs; when they are cool, remove the meat from the bones. Refrigerate the meat and chill the broth separately. Cook the beets, refrigerate them, and grate them when they are cold. 2 pounds beef short ribs 2 quarts cold water 1 large onion, sliced 2 allspice berries 4 beets, cooked, peeled, and grated 1/2 green cabbage, shredded 1 ...

Braising, in which meats gently simmer in a covered pot with some liquid, is used for tenderizing tough cuts, in this case, lamb shoulder. But you can also use it to cook shanks of lamb or a number of beef dishes, including brisket, short ribs, and chuck. The juices from the meat are bathed in wine, along with aromatics and root vegetables to produce a flavorful sauce to spoon over the meat later. You do need to skim the fat from the sauce, which you can do as soon as it is cooked, or later when the liquid has chilled (it lifts off easily at that point)

It’s a pity that Hull is on the way to nowhere, except the quirky and considerable charms of the peninsular town itself. Quite near the center, along the commercially populated strip of Nantasket Avenue known as Kenburma, is a fittingly eclectic corner café turned restaurant. The small eatery is packed on Tuesdays and Fridays when it runs specials - and its Saturday night prix fixe menu also draws a crowd. On other winter afternoons and nights, there seems to be few souls venturing out to sit in and eat at Café Ona, but many stop by to take away some...

Serves 6 Short ribs are typically cold weather fare, but what's more bone-chilling than a rainy week at the beach or in the mountains? After making this dish, you need to refrigerate it overnight so you can skim off the fat. The following day, steam a potful of small yellow potatoes to serve with the meat, or make mashed potatoes. 3 pounds boneless beef short ribs, trimmed of excess fat Salt and pepper, to taste 2 tablespoons vegetable oil 3 onions, each cut into 8 wedges ...

Serves 6 To make this dish the day before, cook the short ribs; when they are cool, remove the meat from the bones. Refrigerate the meat and chill the broth separately. Cook the beets, refrigerate them, and grate them when they are cold. 2 pounds beef short ribs 2 quarts cold water 1 large onion, sliced 2 allspice berries 4 beets, cooked, peeled, and grated 1/2 green cabbage, shredded 1 ...

Riva 116 Front St., Scituate Breakfast Thursday to Sunday 8 a.m. to 1 p.m.; dinner daily 5 to 10 p.m. Major credit cards accepted Handicapped accessible 781-545-5881; www.rivarestaurant.net I'm starting a list: South Shore restaurants that have outdoor dining. I don't think it's going to be very long. So far, Riva in Scituate is number one because although it's sheltered from zooming traffic, it's open to village street life. On the midweek early evening I had dinner there, people wandered in and out of the restaurant and up the street with baby...

Serves 8 The bony, tough cuts of meat, such as beef short ribs, might not seem dressy enough for a special dinner, but restaurants all over town are serving them, so we should too. The meat is cumbersome. You'll need a large Dutch oven for browning. Begin with bacon for a smoky taste, then add red onions, canned tomatoes, balsamic vinegar, and white wine (red wine makes the sauce too heavy), and send the dish to the oven. Your kitchen - your whole house, in fact - will be perfumed with all those meaty aromas.