Missy ordered Osso Bucco, but instead of using veal shank (which is what's used to make classic Osso Bucco) the restaurant used beef short ribs… and they served it over a bed of creamy polenta. The scandal!įor my plate, I went the route of a restaurant in Denver called North, where Missy, my mother-in-law, and I ate the night we arrived a couple of weeks ago.
He got down on one knee right there on the spot. I served Marlboro Man's ribs with mashed potatoes. I made short ribs in my Dutch oven the other night. And really, if you make 'em right, the stick is only incidental the meat falls off the bone if you so much as breathe on it. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine-but the meat is on a handy stick for your eating convenience.
If you've never had beef short ribs before, you're missing out on one of life's great pleasures, and I'm not exaggerating this time.
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