If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: We're facing our fears and learning how to trim a rib rack on Mario Batali's How To Tuesdays series.
Ribs are the mother of all comfort meats. They can be elegant, homey, and everything in between: strewn over creamy polenta, smothered in a sticky sauce, or simmered in a pot of thick, spicy chili. Sometimes, they even get a rub down with chocolate stout.
Ribs just get it. They get us. So why are we so afraid to approach them, to tackle them ourselves? We shouldn't leave the next opportunity to eat them to chance -- only bumping into our favorite cut at other people's dinner parties or at restaurants -- because trimming a rack of ribs yourself is simpler than you think.
Chef Cruz Gola from Lupa Osteria Romana shows us how to do it, blow by blow. So, get thee to a butcher and invite some friends over -- then watch their jaws drop as you confidently turn this formidable hunk of meat into a simply soul-satisfying meal.
Anything you want to learn from the Batali chefs? Let us know in the comments!
This video was made in collaboration with Mario Batali.
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
Alice Waters's favorite tools.
Meet beaver tails.
Get your shine on.