Beef Short Ribs

There are favorite foods from my childhood, such as Swedish Pancakes, that I hope my children will continue to make, passing along the recipe for generations yet to come.

There are other foods, like beef short ribs, that I decided would end with me. My mother was a good cook. Her marinara sauce, which gently simmered for hours to perfection, is not something I’ve successfully replicated. She made a veal “hotdish” (Midwestern roots are showing) that earned praises and cheers. But when it came to pork chops or beef short ribs, they were, at best, tedious to eat, always dry, leathery and tough. My father always graciously excused them, saying to my mother, “That’s just the nature of short ribs. Good sauce, honey!”