Honestly I really love the one featured on here that was Dan Barber's recipe. I also would definitely recommend Chef Barber's recipe for carrot (or substitute with any other root vegetable) 'steaks'. He demo'd them on Good Morning America so you can find the 'cutlet' recipe on their site. You could easily stretch the short ribs by using the carrot cutlets as a main the second night with the leftover short ribs becoming secondary as ragu.
pierino is a trusted source on General Cooking and Tough Love.
You can substitute short ribs (preferably flanken cut) for this http://food52.com/recipes... I first crafted it for short ribs anyway.
Susan is a Recipe Tester for Food52
Canal House Cooking Volume 6's Brothy Beef Short ribs are out of this world! I've never seen a short rib recipe quite like this. It's not to heavy, either. I would recommend buying the best qualty, grass-fed short ribs that you can find. Conventionally farmed beef is a little too fatty for this recipe. Perfect for the winter and spring! You can find the recipe in their book, or here: http://www.headbutler.com...
HalfPint is a trusted home cook.
I've always loved Sara Moulton's recipe,
I second the vote for Dan barber's recipe on this site. SO good! Here's a link:http://food52.com/recipes...
QueenSashy is a trusted home cook.
Dan Barber ribs are good! I also like "Fusion" Short Ribs from Oui Chef, merrill's Short Ribs with Beer and Buckwheat Honey and Minimally Invasive's Short Rib Ragu.
I made Merrill's (http://food52.com/recipes...) recently and they were delicious. I didn't have chesnut honey but just used another hearty honey.
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