meatmeister

The short ribs have about a 4-hour braising period in the Anchor Steam bath, as it were, and are crisscrossed with a benediction of horseradish creme fraiche. (I think the creme fraiche is probably the right amount from a chef’s perspective, but it’s so good I really wanted a few spoonfuls more.) The ribs sit folded over a structure of green beans like thick, dark teepee flaps