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?!
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!
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.
