"short ribs" news and stories

Is there anything more satisfying on a blustery winter day than hearty short ribs braised in a fragrant broth? Aussie Chef and upcoming "Top Chef Masters" host Curtis Stone has a recipe that takes all of the guesswork out of the dish. Once it's in the oven, all you need to do is call up some friends and open a bottle of bold red wine -- you've got February conquered.

Recipe for Braised Short Ribs with Honey Roasted Carrots

Flanken, not to be confused with Franken, the senator from Minnesota, nor with flank steak, is one of those cuts of beef that you don't hear much about but that you should get to know, especially if you're on a budget. According to Melissa Clark, who wrote a story about flanken for the New York Times, it's "cut from the same part of the cow as the short ribs, but across rather than along the bones." If you don't cook it properly, it'll be tough, but after being marinated or braised (think pot roast), it's tender and delicious.

Boiled and served with a bit of horseradish in Austria, flanken was marinated then grilled in Clark's Asian-inspired recipe, shot by Andrew Scrivani, above. (See Kitchen Daily for another recipe for Asian-style grilled flanken.)

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