They may be short but these ribs are packing BIG FLAVOR!
CHEF MATT patiently braises these bad boys to “fall off the bone” tenderness. Easily surrendering to the fork’s touch, the meat just collapses onto the utensil. Served over a bed of red and white quinoa, chioggia beets, watercress and then topped with shallot, parsley and a mandarin zest relish. The shavings of mandarin orange provide a nice delicate acidity that complement the savory earthiness of the meat.
This new dish is special indeed. And let’s admit it, sometimes eating ribs with your hands just isn’t how you want to start your FRIDAY night out…especially if you’re on a date (or looking for one)!