Okay. I feel like you almost knew this was coming. THE WEATHER. I promise you that when I made this dish I completely pictured it being a cooler weather, crispy leaf, post.
Instead. INSTEAD it’s approaching 90 degrees here mid October and I legit am sweating right now since I refuse to turn the AC back on. Already switched to the heat cycle, there ain’t no going back. But there will probably need to be a switcharoo because I’m basically hulk in true form right now. This anger is Italian red-hot.
You know what part sucks the most? I’m not tan enough for this crap. Seriously. It’s a weird thing to say but when you are basically forced to show some skin you at least pray that you won’t be the cause of a three car pile up due to the translucency of ones flesh color. I’m basically Casper. A sweaty and not so friendly Casper. In the middle of fall. Eating warm comfort food in a cable knit sweater with a pair of short shorts (okay, who are we kidding, I don’t think I’ve actually fit my sausage links into a pair of shorts once this summer… so replace short-shorts with baggy running shorts, because that is more true to life) and I’m angry. Just so damn angry.
Lagostina’s Martellata Hammered Copper Pastiola pot. A mouthful that is worth every syllable. Seriously. For those who read about my giveaway or follow me on social media, this has been going on for ten days and finally has come to an end! When Lagostina approached me about this giveaway I about died and gone to heaven because I wanted to win this giveaway. And not only was able to use this pot to make sure I absolutely stood behind the product (or else this giveaway would not have taken place) I was even more excited that I was able to be apart of giving such a beautiful pot away to one lucky reader. The heat radiates evenly through out the cooking process, is oven safe, and pours flawlessly. Plus it fancies up your stove top x 10000000 percent.
(This Giveaway is now closed. Thank you to everyone who participated and made this possible. Many more giveaways to come)!
Short Ribs are best prepped ahead of time, as in, a day before or at least several hours before ready to serve. Why? Because this allows the fat to separate from the sauce, and makes skimming the fat off SO much easier. BUT. You don’t have to do this. I’m the worst when it comes to planning ahead, and so my ribs are usually hot out the oven and ready to serve when I make dinner. Which is okay too. The sauce will just have more oils in it, and you’ll have to discard most of the liquid (however I always recommend freezing and saving it for a future sauce) but taste and texture will not be sacrificed (so win-win). Check out my other short rib recipes here (honey and wine braised) , here (short ribs with gremolata and horseradish) oh and here…. (short rib pot pie)
Clearly I have a thing for short ribs.
I made homemade noodles that I followed from this post (Smitten Kitchens recipe adapted from Thomas Keller) though my measurements always come out a little bit different (which is when I should probably whip out the kitchen scale, flawless). But feel free to purchase your noods. I made tagliatelle, but I think pappardelle, penne or farfalle would all be really great here.
And if for some reason you don’t like short ribs (WHAT) but more of a chicken fan…… check out this Mediterranean chicken recipe that influenced this dish. It’s definitely a staple in my house because it is beyond easy to whip up in a moments notice.