Spicy braised short ribs with garlic & lemon from Something from Nothing (page 279) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Forever-roasted squash with browned butter dates; Spiced chickpeas & greens; Buttered polenta with fresh corn

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Calabrian chile paste for pepper flakes, apple cider vinegar or white wine vinegar for sherry vinegar, and tamari for soy sauce.

  • taraanddavid_6uvt62 on February 15, 2026

    Subbed beef brisket as instructed, turned out great! Recipe calls for leaving onion and garlic skins on. But they cook down into the best jammy texture possible.

  • rachel_q1lg6q on January 26, 2026

    I love her short rib recipe. This is basically a spicy version of the NYT recipe.

  • lhkelsey on January 21, 2026

    I love Alison Roman’s recipes. I loved the method to make these short ribs. They were tender. We all thought the flavor was a little too sweet and different.

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