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I know this isn’t the most ‘summer’ dish, but I would gladly eat it year-round. I mean, what’s not to love – fork-tender, 4-hour braised short rib, creamy ricotta drizzled with olive oil and a sprinkling of flaky sea salt and cracked black pepper…need I continue? This pasta dish is definitely hearty, but serve it alongside some salad and it balances out, right?!
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We’re back with another killer recipe from Soby’s restaurant in Greenville, South Carolina. I honestly can’t even put into words how delicious these braised short ribs were with the spicy cabbage slaw. As I said in the post title, an explosion of flavor. Wow, wow, wow. Two thumbs up!
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My brother, Andy, gave me Bobby Flay’s Mesa Grill cookbook for Christmas and I’ve already made a handful of recipes from the book. Needless to say, I’m obsessed. Everything has been incredible so far, including the meal that I made on NYE. This short rib recipe didn’t let me down either–it was deeeelicious! I decided to make some cilantro oil as well, to give the dish a pop of color.
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