Sherry-Braised Short Ribs with Potato-Apple "Risotto"
Scott Dolich, the chef and owner of Portland, Oregon's Park Kitchen restaurant and an F&W Best New Chef 2004, loves beef short ribs for their versatility. "It's a great cut for dinner parties," he says. "You can braise the short ribs a day or two in advance and warm them in the oven when you need them." Dolich simmers the short ribs in an aromatic sherry-infused broth, then pairs the meltingly tender meat with an ersatz risotto, replacing the rice with diced potatoes and apples.