Photo above: flanken style, upper left; Korean style, upper right; British style, lower left. Back in November, I had this great idea to visit my favourite butcher, Ben at Getaway Farm Butcher Shop, get a variety of cuts of short ribs and share some recipes. First, their band saw broke, then my wrist broke, but finally we are on a roll!
awesome rib roast I make...but I do have a bunch of recipes over on Pinterest Board just waiting for me to get some red wine, more red wine - this time with chocolate, and stout.
original BBQ Korean Ribs recipe that I first got from a cousin who got it from a Korean chef (in the days way before Korean restaurants were popular in Montreal or Toronto or more recently Halifax).... but I digress. I've updated the recipe and can't wait for dinner tonight!.
Split Pea Soup or the Mushroom, Beef & Barley Soup that makes me think of my dad who loved it and used to say "it sticks to the ribs", I am instantly transported to better time - snowstorms and freezing temperatures forgotten.
And I will try some new ways - plus you can find a few I've already tried HERE In the meantime, let me know which style are your favorites. If you have a recipe to share, please leave a link in the comment section, or email it to me at firstname.lastname@example.org.