THERE ARE THOUSANDS AND THOUSANDS OF FOOD BLOGS, BUT ONLY ONE CULINARY NO-NO!
This past Thanksgiving weekend our family was in Louisville. Kyla and fellow Irish dancers from Cashel Academy of Irish Dance (and others from 14 states) competed in the annual Mid-America Oireachtas.
We stayed at this fabulous place…
One night we ate dinner with friends at the hotel’s new restaurant, Walker’s Exchange
“From the crunch of our fried chicken to the sugary glaze of our cinnamon buns, Walker’s Exchange is an American Brasserie serving all the substantials and delicacies of our fair city.”
What to order?
I opted for the braised short rib, despite some apprehension.
Mr. “I’ll eat just about anything, I’m not fussy” was skittish about the cheesy grits that went with. To me, the thought and sight of grits reminded me of oatmeal that’s always been on my rather limited fussy list. So I never tried them. That night in Louisville a little voice told me “go for ’em.” After all, they had cheese.
My entree arrived with grits spread across the entire plate adorned with slice after slice of short rib. So tender and juicy was the beef that I put my knife down for the dinner’s duration. The grits? Perfectly cheesy, more like rice than cornmeal, an excellent go-with. Talk about a happy camper. A nice Thanksgiving memory. My fear of grits overcome.
Then some short rib information from a local friend.
That’s a photo from the 2018 Franklin Independence Day Celebration. Daughter Kyla and I are with Dave Bartels, the owner of the Franklin restaurant on the car’s sign.
A couple of weeks ago Bartels teased and promoted on the restaurant’s Facebook page that had me reminiscing about Louisville.
Braised short rib sandwich served with caramelized onions, provolone cheese, and mustard on a French roll. Includes a side of seasoned fries, homemade chips, or coleslaw.
No grits. Understandable. Franklin is north of the Mason-Dixon line.
Confused? Scratching your head? What no-no, you ask?
This could be a Culinary no-no first. A no-no that has resurrected itself out of no-no territory. I’ll explain.
Short ribs have always been tasty. However when I was growing up and short ribs were on the dinner table that usually meant steak wasn’t in the preparation plans. Couldn’t have steak too frequently, and short ribs were a cheaper cut.
Today, short ribs and their diversity are now en vogue, no longer turning up noses. When did they become so popular? Certainly not yesterday.
In 2001 a NY Times headline referred to them as “lowly.” The article then proceeded to sing the ribs’ praises.
LATELY it’s hard to open a menu without finding short ribs: on the bone or off, in ravioli or risotto, roasted or even deviled, with a French accent or Korean seasonings. They’re this year’s osso buco.
But this is one cut of beef that does not need a professional touch to transform it into something irresistible. Even a novice is virtually guaranteed success with short ribs.
Cook them slowly and gently and the meat turns soft and succulent, with intense flavor and luscious richness; you don’t even need sauce.
More from usfoods.com:
For years, American chefs tended to lump the rich, fatty, full-flavored and, frankly, ornery cut in with the similarly cheap meats likes oxtails, cheeks and tongues. Then came a renaissance, thanks to the nose to tail movement, and now something close to a short rib frenzy.
New food trends indicate short ribs’ popularity continues to heat up. Short rib volume in the food service industry was up a whopping 23 million pounds in 2017, according to the National Cattlemen’s Beef Association.
It’s now 2020, and because the word is out at how good this dish can be, no matter how prepared, chuck short ribs and plate short ribs are not as inexpensive as they used to be, ranging from $3.50-$5.50/lb. Restaurants and their patrons will, indeed, pay, because short ribs are so desirable.
No surprise. I knew it. Mom was right all along.
CULINARY NO-NO BONUSES