The long and the short of it

Everyone knows that short ribs are delicious. Usually its a large chunk of rib that you slowly braise in order to break down the cell structue and collagen, and increase the general amazingness. What's lovely about slow-cook meat like this is that if you slice em thin and cook em quick, you can achieve desireable levels of excellence without waiting four hours.

Welcome to miami (shortrib). This is a fairly common cut at good butchers. Essentially they take a cross section cut of the ribs about three bones long and 1/4 inch thick. It is best suited to a good four hour marinade, and a dirty hot grill.

I like flavour that pops, especially off the grill so i use a ton of garlic, some balsamic, soy sauce and maple syrup. I throw in enough of everything that it coats good but isnt soaked in liquid. I always let the soya sauce party so i dont need to add any salt later. Next i turn the grill up to high, or higher depending on the range of temps on your grill. Toss marinaded ribs in a splish splash of olive oil then thow them on the grill. Don't touch them for like 2 minutes so they get a wicked char. Flip and repeat.

The ensuing snack is so fucking good. A lot of folks will express dissent, they try to compensate with the long rib and slathers of ghetto sauce. Word on the street is that real men got nothing to prove, short ribs will do just fine.

One love

Danny