Costolette di Manzo allo Spiedo

Beef Short Ribs Cooked on a Spit

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Short ribs are wide, flat bones that sit at the base of a piece of tender, fatty meat – not exactly low in kilojoules, but very tasty. Once this is cooked, you slice the meat off the bones, though my brother and I always loved gnawing on the bones as much as we enjoyed the meat itself. You’ll need to start this recipe at least three hours before you want to cook it in order to marinate the meat, but it’s best to marinate it in the refrigerator overnight if you have time.