This was my first meal of 2011. You were probably cleaning champagne off your carpet or praying that nobody was making an horror movie mess of your bathroom. I was just settling down for dinner. It wasn't supposed to be this way, but as you can see from the photo above, everything turned out a-ok. While I would like to take credit for this recipe, it was in fact a gem from Chez Paul, as translated through Gmail and SVS's capable hands. I was the simple photographer, and sous chef when the situation called for it. Mostly, I drank and did as I was told. Perhaps I should try this more often.
What you need for the Short Rib Rub: