“ R i b s
a r e t h e m o s t
f l a v o r f u l
c u t s
o n
t h e w h o l e
a n i m a l , ”
m w im
: :
■■■
n i M f r i m m
m
m
says third-generation butcher
Kari Underly. Whether you pick
inexpensive short ribs,
below
,
or a special-occasion rib roast,
opposite
, the results are the same:
meat at its tender best. The short
ribs are simmered slowly in broth,
garlic, herbs, and onions; the rib
roast goes into the oven under a
blanket of rosemary and bacon.
