We've got our sights set on Super Bowl parties and the meaty crowd-pleaser that is beef short ribs. Do you braise them into a tender heap or play it fast and loose with a grilled Korean kalbi? Tell us what cuts to look for, your stance in the bone-in/bone-out debate, and how you get the most from this complex hunk of meat, brimming with potential for greatness.
More about our contests»
The ingredients -- plus an errant chunk of fire-roasted tomato that must have wandered over from the Short Ribs Ragu slideshow.
photo 2 of 11
Ask your butcher for extra-thin short ribs -- you're looking for 1/8-1/4 inch.
photo 3 of 11
Once the ribs are arranged in a single layer, you pour a mixture of sake and pear (or apple) juice over them and put them in the fridge for a couple of hours.
photo 4 of 11
For the second stage of the marinade, we threw the rest of the ingredients in a bowl and mixed.
photo 5 of 11
photo 6 of 11
Generous with the ground pepper -- as usual.
photo 7 of 11
This second marinade gets poured over the short ribs, which then sit in the fridge overnight, getting nice and tender.
photo 8 of 11
You'd think this looks adequately covered, right? Apparently, not enough to discourage the two squirrels playing outside (where we kept the meat cold because of a full fridge) from trying to abscond with a piece of the meat. Aren't squirrels vegetarians?
photo 9 of 11
We laid the pieces that remained untainted by the squirrels on a baking sheet and put them under the broiler.
photo 10 of 11
We didn't include too much of the marinade on the ribs, because we wanted to avoid flare-ups. They still got nice and brown.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.