There are few dishes as satisfying in the winter as short ribs. But you don't want to make just any old short ribs -- you need a world-famous recipe. Luckily we were able to sit down with chef Justin Smillie of Upland to talk about his new book Slow Fires and get his take on short ribs.
Cooking makes me feel sexy: my secret weapon is no longer how smoothly I underage drink, but how I can roast a fatty piece of meat into something succulent. And braised short ribs make me feel particular good.