Marinated and slow cooked, a row of thick beef short ribs and mash will add cheer to the grimmest of winter days
It’s wet and cold, and the wind is rattling down the chimneys. I need meat on the bone. Flesh to usher towards tenderness in stock and aromatics or maybe something to roast slowly and sweetly.
The stock introduces a deep, sweet-sour note and a shiny, sticky glaze