Last week Jenelle, from Old Homestead Farm, and I decided we were going to cook up a batch of short ribs. My recipe, Short Rib Ragu with Pappardelle, a Bobby Flay recipe. OK, it takes a bit of time, but most of that is just braising time.
This is serious comfort food. Meaty short ribs, slowly braised in wine and stock seasoned with veggies, made into a rich and hearty ragu, and served over Vera Pasta pappardelle. This is the way you treat local meat! So full of flavor, a little goes a long way! This recipe is a keeper!
Jenelle went the Asian route with her short ribs, Slow Cooker Korean Short Ribs. She is promising us photos, but she is after all a farmer, and this time of year she has a few extra chores on her plate, if you know what I mean.
Give our recipes a try - let us know what you think!