Costolette di Manzo allo Spiedo

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.