I don’t eat a lot of beef, but I love Short Ribs! To me, short ribs are an anytime of the year food. I enjoy it through all of the seasons matched with different vegetables and starches, sauces and garnishes.
In keeping with my on-going quest to create food with layers of flavors and textures, this dish from my cookbook “Stick it, Spoon it, Put it in a Glass” is a item that can be changed for each season and accented with a number of different spices and marinades. If you know me and follow my work, you know I love Asian flavors. My Asian Braised Short Ribs with Stir-Fried Mushrooms and Five-Spice Popcorn is a delicious way to celebrate this luxurious cut of beef.
The soft texture of the short rib, the crunch of the stir fry and the pop of the popcorn make this dish a fun experience and another act in the theater of the palate.
Fire it up!