Bon Appétit (June 2016)
Short ribs mean winter.
We've said this many times before: If there's any meat we most associate with winter cooking, it's beef short ribs. A pot of short ribs braising in the oven is, for us, as much a sign of cold weather as the first snowfall or those horrible car ads in which a husband surprises his wife with a new car in the driveway with a huge bow on it. (First of all, how misogynistic can you get? Second, you made a huge household financial decision as a surprise? That's just poor marital communication. Also: a huge bow? Seriously??)
But we digress.
The point is: Short ribs = winter.
So we were more than a little intrigued when we saw these short rib kebabs in the new Bon Appétit. They're part of a really great spread on kebabs and skewers, which also includes Barbecue Pork With Blistered Chile–Pumpkin Seed Salsa, Cumin-Chile Lamb Kebabs with Garlic Yogurt, and Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle.
Those all sound really tasty. But it was these short ribs that caught our eye.
Short ribs in summer? We're on it.