Short Rib Ragu

From right here at BU, blogger What Emily Cooks shares a short rib ragu that seems to burst with subtle flavors. Her recipe calls for a bit of hand-holding, but the results look well worth it. She calls for gremolata (teased parsley, garlic, lemon) as a condiment for the pork, served over a pasta or risotto. For the recipe, the how-to process and more of her gorgeous photos, click HERE. Start salivating.