There are many short ribs that you can purchase around the world, currently I am using the Italian raised beef from Montana Ranch—grass fed is the way to go.  I would suggest finding your boneless short ribs at your local Whole Foods.  With the rich braised beef, I recommend pairing a big fat red wine.  You need to pull out a Cabernet as an accompaniment. Well-marbled beef loves to tame this grape’s tannins. I chose to do grape several ways to accompany the short rib; first is pickled grape, then grape in its natural state, a peeled grape, grape film & grape gastrique.  This is served over a mushroom fondue with foraged mushrooms.

If you are interested in making a shorty for your shorty, start by marinating your short ribs. Marinate to your liking from 1 – 5 days (see below). Remove from marinade & dry with a towel, the dryer the meat is, the better the sear will be.  Season with salt & pepper, then sear each side until golden brown.  De-glaze a pot with the marinade & place short ribs inside.  Cover with parchment or wax paper & braise your short ribs at 300^¡ for 3 ½ hours.

Marinade on this:                            

• Celery

• Onion

• Carrot

• Red Wine

• Port

• Garlic

• Star Anise

• Thyme

So, there’s this gnawing in your midsection that only seems to get worse with time. Well, unless a magician unwittingly sawed you in half, it means you’re hungry, numbskull. More bad news, you don’t have enough bread to buy a nice meal at a local restaurant. Better pass on the fast food too, you’re enough outta shape already. Maybe you’re lucky enough to have a girlfriend too and you’re both hungry. If you really want to impress her, cook her a meal at your place. Great idea, right? Oh wait, you just don’t know how.  Hey, it happens to the best of us. We’re here to help.

Throughout his culinary career, Chef Bobby Benjamin has based his cooking upon the mantra: “the last bite is always as good as the first,” focusing all of his culinary passion and creativity into developing each dish into its own masterpiece.  While you may not be a Five Diamond Chef like Bobby, who says you can’t fix something simple that tastes like it? Check this blog often and read along as Chef Bobby shows you the ropes.