Beef short ribs really are my favorite, if we're talking ribs. Except, they're not really like traditional pork ribs in any way except that they have a bone. (Well, I've been corrected. short ribs are the spare ribs of beef) Beef short ribs are braised, cooked in liquid very slowly until meltingly tender. They are more akin to pot roast but richer. I like to braise them in a seasoned tomato sauce, remove them and shred the meat. Then I add the meat back to the sauce for a rich Short Rib Ragu. This dish is heavenly, even Baby Jack even loves it. I got the recipe from last winter's Fine Cooking #77, the article: Three ways to Braise Short Ribs by Molly Stevens. I loved this pasta so much that I never got around to making the other two suggestions from the article, until yesterday.
Yesterday I tried my hand at Asian-Glazed Braised Short Ribs and Oh My(!) Sure, every dish in the kitchen needed washing by the time I was finished, but it was worth it. These ribs sang with flavor. They're rubbed with a blend that includes Five Spice Powder (a spice mix that I am currently loving.) and left to sit overnight. They're browned and then braised in ginger-garlic-beer-broth mixture for hours until very tender. THEN, they're coated with a honey-orange juice glaze and put under the broiler until sizzling and sticky. This is why I love asian food, aromatic, spicy, sweet and savory.
My normal plan of action would be to serve them with sauteed spinach. But alas, as present life no longer includes spinach, I decided to use baby bok choy instead, stir-frying the sliced bok choy as I would the wayward spinach. The baby bok choy is a cruciferous veg, very healthy, but I miss my spinach.