Eminently sensible suggestions from WC Foodies for a recipe that we use a lot around here. The weather is just about right in Toronto right now—freezing slush and spring sometime in the near future. The only thing that’s a little different from what we do here is the size of the short-ribs. When we talked with out friend Mel (“cook” seems hardly the right term for him) about short-ribs, he brought up the term Miami short-ribs. Maybe that’s what these are. Or maybe the short-ribs of giant cattle. The ribs we usually get look like the ribs from toy cattle. Anyway, it’s a charming cooking show that is both well done and unpretentious. We’ll update with a picture of our own the next time we haul those packs out of the freezer.
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