Friday, August 5, 2011
I will never sell a short rib on a menu rather than slowly braised beef cheeks. This low cost piece of meat is so tender when slowly cooked in stock and has so much more flavor than your standard beef short rib. The gelatin is a unique characteristic that really enhances the beef flavor with every bite. We served these beef cheeks with a pickled root vegetable salad, nichols farm fingerling potatoes, rhurbarb barbecue, and micro cilantro. The beef cheeks took about 2 1/2 hours to cook at 250 degrees before we chilled and portioned them into 6 oz pieces.