Recipe for Acme Chophouse Beef Short Ribs

Peggy Knickerbocker, a journalist and cookbook author from San Francisco who visited Ballymaloe recently, shared this recipe with us. These short ribs are meltingly tender and packed with flavour, with meat falling off the bone.

Here, each person gets two ribs bones. Start the dish a day or two in advance as the flavours improve as a result of overnight marinating and slow cooking. At Acme Chophouse in San Francisco the short ribs are accompanied by roasted cippolini onions and baby heirloom carrots. You could serve the meat and their luscious juices over a slice of crisp garlic rubbed toast, to sop up the juices.

Since the meat is a fatty cut, it benefits from being placed in the refrigerator after cooking, so the fat can rise to the surface and be removed. This is a great party dish as it can be made ahead of time and gently reheated.