I made beef short ribs today. Getting half a grass fed cow every year forces me to do two things. First, in order to know what to tell our butcher, I have to better and better understand the anatomy of a cow and how it is processed into various pieces of meat. That's really interesting. Second, I also have to learn how to cook pieces of meat that I would never go to the store and buy, such as short ribs. Fatty and tough at the same time, I find that short ribs are really difficult to do well. My goal this year was to make them edible, simply. One year, I prepared them using a traditional rib recipe and they were literally swimming in their own grease, so we had to throw them out without even eating them. Another year, I think I just gave them still frozen to my friend who knows how to cook them, so I wouldn't have to bother trying. This year, I par boiled them for about thirty minutes in order to rid them of excess fat, following a friend's advice. Then