
I have wanted to cook cross-cut short ribs for a very long time. They always seemed so cute! And being able to enjoy short ribs without hours spent tending a dutch oven seemed too good to pass up, plus they’re a really great canvas for Asian-inspired flavors. David and I recently ate grilled short ribs at a Korean BBQ place in NYC, and they were off-puttingly crunchy (not in the cooked and crispy kind of way). They actually would have … Continue reading