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Issue Date: May 2010 Issue

What We’re Craving Now: Short Ribs

Since chef Rocco Whalen created Fahrenheit’s Kobe beef short ribs ($29) nine years ago, the dish has gained fans, wowed bloggers and appeared on Rachael Ray’s Tasty Travels. But like any celeb, that beef doesn’t just wake up perfect. Whalen marinates it a few days then braises it at 220 degrees for 12 hours. The result is impossibly tender meat infused with ginger and soy flavors. “When we tried to remove it from the menu years ago, it was like getting death threats,” Whalen says. We’re sure he’s joking. … Then again, if this dish vanished, there’s no telling what we’d do. 2417 Professor Ave., Cleveland, 216-781-8858,

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