|Chef Michael Ponzio of Chicago's |
Rosebud on Rush
When I saw a special for Veal Short Ribs at 4.99 a lb, it was like discovering a new protein! I’d never even heard of the cut and never seen it on a restaurant menu. I couldn’t wait to try them. In searching around for the perfect recipe for them, I quickly discovered that a sizeable number of cooks just switch out beef short ribs for veal and call it a day. The recipes were all standard short ribs recipes. Not that there’s anything wrong with that. In frigid New York, Andrew and I had stopped in at Epicerie Boulud (1900 Broadway NY NY) this weekend and Andrew had a bowl of Short Rib Chili which he pronounced delicious. But when you discover something as auspicious as a new protein, surely you want a recipe created just for Veal. I stumbled across one. It was from Chef Michael Ponzio whose cooking is done at “Rosebud on Rush”, a venerable Chicago restaurant at 720 N. Rush St. (at Superior St.) Chicago, IL 60611 Tel: 312-266-6444. Though Chef Ponzio’s recipe is nowhere to be found on the restaurant’s current menu, there were enough dishes on it to know the man knows his way around a piece of Veal. So I set out to make my first Veal Short Ribs. But how I got the ribs in the first place is worth telling.