Happy Halloween! The weather here (yes, even in Hawaii) is definitely turning cooler. This is when I change the bedding and re-think menus. Cold weather foods are definitely what I'm wanting to eat now, especially since we've had illness in our house recently (cold virus, walking pneumonia). Knock on wood, I have yet to get sick this season, and I hope the pain I endured with a flu shot this week (thank you, KTA pharmacy) will hold off the seasonal bug for me. Moving past the gai jow (Chinese ginger chicken soup guaranteed to make you feel better), I'm going to be looking at hearty fare to get us through these cooler months.
The local supermarket, KTA (yes, they have a pharmacy too, did I mention that?), sells boneless short ribs that are marinated in a variety of sauces. They are sold by-the-pound, with the intention that buyers will appreciate the convenience of having them ready-to-grill. I have never enjoyed buying these ribs, and I've always felt they were inferior to the 3-bone short ribs. But thanks to Ina Garten (Barefoot Contessa), boneless short ribs have been redeemed with this recipe.
Although included in her book, "Barefoot Contessa Family Style", this recipe actually came from Scott Bieber, a chef at a well-known Manhattan restaurant. Scott's Short Ribs can also be found on the Food Network website. Unfortunately, there are no pictures in the book of this recipe.
I'm always a little unsure of what "short ribs" mean to people outside of Hawaii. In Hawaii, what we normally call short ribs are usually flat pieces of meat, about 1/2" thick, with 3 oval bones in a row at the top. Its the cut of beef normally used for kal bi. Outside of Hawaii, I've heard the terms "English cut" and "flanken style" used to denote specific cuts of short ribs. I believe the kal bi cut is called "flanken style". Boneless short ribs are likely taken from thicker flanken style pieces where the top bones have been removed. But we all know the meat tastes better when the bones are attached.
|fennel lends an anise-like smell to the mirepoix|