Comments on: A16′s short ribs alla genovese x2

By: the other Martha

the other Martha — Fri, 27 Aug 2010 22:26:49 +0000

I have made this 3 times for dinner parties of 6 to 8 and it get’s rave reviews every time! It is now the only way we will eat short ribs. As for the anchovies, if you buy the skinny flat can use all of them….about 6 I think. It’s the perfect amount to me. Love, love this A16 cook book!!!!

By: Kathy

Kathy — Sun, 08 Aug 2010 07:27:49 +0000

I serve mine with a cauliflower, carrot & red onion dish cooked in a little butter. What would u serve 4 hor’derves?

By: annie

annie — Tue, 02 Dec 2008 15:41:21 +0000

Two things:

1. This looks like it would be a great Hanukkah dish for those of us less traditional types.

2. How do you get the fat out after the braise?! I have to chill my short ribs overnight after braising so that i can remove the solidified fat before proceeding. I learned that the hard (and greasy) way. What’s your method?

By: The Culinary Sherpas… | Superlative Shortribs

The Culinary Sherpas… | Superlative Shortribs — Mon, 01 Dec 2008 22:49:02 +0000

[...] more money than we do. So Claudia, even though you JUST used the word superlative and JUST did a short rib post, we promise we are not riding the coat tails of your fame. We’ll never pretend that we [...]

By: Ryan

Ryan — Sat, 29 Nov 2008 20:37:42 +0000

Looks great, try substituting 2# beef tongue for some of the short ribs, it would really set the dish off, thanks

http://bestbyfarr.wordpress.com

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 25 Nov 2008 23:04:16 +0000

Fantastic short ribs!

You made me curious about the red onions. Where should the ribbons go?

By: Marc @ NoRecipes

Marc @ NoRecipes — Mon, 24 Nov 2008 05:23:26 +0000

Wow, you really take browning serious. That’s some nice fond you have going there:-)

By: The Italian Dish

The Italian Dish — Sun, 23 Nov 2008 22:38:12 +0000

Claudia: Glad you are enjoying the book. It is wonderful, isn’t it? These short ribs look outstanding – I do like the idea of serving them over pureed cauliflower, one of my favorite things. As for the additional peppercorns — you are just one wild girl, you know that?

By: Jesse

Jesse — Sun, 23 Nov 2008 22:01:01 +0000

Wow… I really want to make some sort of intelligent comment, but I’m too busy drooling…

By: The Culinary Sherpas

The Culinary Sherpas — Sun, 23 Nov 2008 21:04:55 +0000

We are a short rib home, here in sunny Tampa. This looks fabuloso….maybe the onions were just for the broth??????????

By: maybelles mom

maybelles mom — Sun, 23 Nov 2008 17:22:39 +0000

So much to say here:
First, considering the internet, you don’t know that Cary’s neck doesn’t have its own cult somewhere…
Second, I love that you are rebellious by nature
Third, I love that you are drawn to southern italy; everyone seems to say Tuscany.
Fourth, I wish I could come over for dinner today!

By: Ken Albala

Ken Albala — Sun, 23 Nov 2008 05:35:50 +0000

Claudia, This is utterly gorgeous. Exactly the right color, and I can only guess what amazing texture it had in the end. I’m so glad you found you found my blog, because now I’ve found yours. Beautiful.

Ken

By: Peter

Peter — Sun, 23 Nov 2008 02:33:24 +0000

The anchovy is an excellent idea, but I like stranger things still in my short rib braise. As for the onions, who knows? If you served these on a bun like a cheesesteak, the onions would be genius.

By: Lauren

Lauren — Sun, 23 Nov 2008 01:52:32 +0000

i think you should call. an inquisitive mind needs feeding too.

By: Kristie

Kristie — Sat, 22 Nov 2008 23:51:53 +0000

I should clarify: I’m not a SATC girl, I just had a college roomie who was and have read the books by that particular author. I mean, shit. I only care about shoes if they’re running shoes.

By: Kristie

Kristie — Sat, 22 Nov 2008 23:50:47 +0000

Well, hell. Now I want short ribs, and before I was totally fine with the fajitas I was gonna make. You seductress. Now I’m going to have to go deep fry something to console myself. Which is bad news, since so far today my major nutritive contribution to myself has been Ben and Jerry’s Cinnamon Bun ice cream (which, if it had appeared on Sex and the City it would have totally been having sex with Samantha, that’s how sexrageous it is).

By: chefectomy

chefectomy — Sat, 22 Nov 2008 17:42:14 +0000

It’s just so yummy. I don’t have a “Go to” cuisine but Italian might just do it if I had a gun pointed at my head. I could your’s right this minute and it’s breakfast out here in SF.

–Marc

By: tony's 2nd wife

tony's 2nd wife — Sat, 22 Nov 2008 15:26:39 +0000

*cough cough…

you mean my tony, right?

tony and i would be happy to come to dinner… i need some comfort food.

By: Sara

Sara — Sat, 22 Nov 2008 15:24:29 +0000

Your short ribs look amazing, I usually make the porter ale and maple short ribs from All About Braising.

By: Donald

Donald — Sat, 22 Nov 2008 14:12:36 +0000

Great dish Claudia.

We love short ribs here too. I actually have an episode in my photo cache just waiting to be blogged.

I braise mine in wine and then let them sit overnight in the fridge. The next day I remove the solidified fat from the top then slowly bring them to temp then serve. Fall off the bone goodness with a great sauce.

This variation I think I need to try with the next batch.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Sat, 22 Nov 2008 13:52:08 +0000

Short ribs, yummy, even with the anchovies I’m salivating.

I know how you feel about the neglected cookbooks. I take more recipes from blogs these days than I ever do from my cookbooks. I should remedy that and pull a Michelle and make myself smackdown a cookbook recipe.

By: ntsc

ntsc — Sat, 22 Nov 2008 11:54:58 +0000

Cary’s neck does nothing for me, you may be a different story, but my wife won’t let me have a live in girl friend unless she also does windows and light housekeeping., cooking not required.

Short ribs are a wonderful item, Fairway – another NYC institution, sells them in packages of about 20 lbs and we go through a couple a year. The winter recipes looking much like the one you show, the summer ones all involving a grill and/or smoker.

The anchovy sounds like a noble addition, but I think that a good bacon such as a home cured pancetta or a dry cured ham would also add that punch.

In this house Thomas Keller’s sweated onions are a staple item. I freeze them in 1&1/2 cup put ups. Pull one of those from the freezer, with a 6 cup putup of reduced beef stock, freshly made croutons (big ones) and cheese and you have his onion soup in no work or no time at all. Of course both the onions and the stock are all day process in and of themselves, but not on the day you eat the soup.

By: Mary Coleman

Mary Coleman — Sat, 22 Nov 2008 04:24:30 +0000

“…the smell of cary’s neck”….ok, i can understand that .but personally, i think you nailed the whole italian thing with your osso buco.

http://www.cookeatfret.com/veal/2008/04/10/osso-buco-my-way/ …

By: Julie

Julie — Sat, 22 Nov 2008 02:11:20 +0000

I have that same cookbook thing, and if I began tomorrow, and cooked three meals a day for the rest of my life using recipes from the cookbooks I have, I still couldn’t get through all of them. This realization doesn’t stop me. For instance, I now lust after the A16 book. (I admire your taste in cookbooks. Also food.)

This looks wonderful. And the pureed cauliflower — I need to try that!

By: Brittany

Brittany — Sat, 22 Nov 2008 02:04:08 +0000

Wait. You like Italian food?
Tee hee.

By the way, you are on a short list of my favorite cooking blogs. Dessert blogs are different, as I read them for professional purposes. Cooking blogs are for sheer pleasure. And you, my darling, bring me ample amounts of pleasure.