But the couple live downtown in a high-rise condo and "grilling on the roof is not always as appealing as it might sound," she said.
"In this case, we were too lazy to head upstairs and turn on the grill, so we tossed these babies in the oven and couldn't believe the deliciousness that followed."
The baked short ribs, paired with a simple spinach salad, are now their go-to recipe for easy dinners at home and for entertaining friends on the rooftop.
Tony Caputo's Market & Deli • 314 W. 300 South, Salt Lake City; 801-531-8669.
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Marinated short ribs with spinach salad
Marinated short ribs, available at Tony Caputo's Butcher Shop
1 (5-ounce) bag baby spinach
1 bunch of red grapes
1/4 pound Gorgonzola dolce
1/2 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
sea salt and pepper to taste
For short ribs, heat oven to 450 degrees. Grease a baking dish or cookie sheet with olive oil. Place ribs on baking dish or sheet and transfer to the oven. After 15 to 20 minutes, reduce heat to 400 degrees. Continue to cook another 30 minutes, allowing the ribs to cook through while maintaining the crispy, "charred" outside. (Cooks also can wrap ribs in foil and cook at 350 degrees for up to one hour or cook on a grill until done.)
For the salad, place shallot, mustard, syrup or honey, salt and pepper in a small bowl. Whisk to combine. Add apple cider vinegar. Continue to whisk while slowly adding extra virgin olive oil. Continue to whisk until dressing reaches a frothy and thick consistency. In a large salad bowl, combine baby spinach, apples and grapes. Drizzle with dressing and toss gently until coated. Add Gorgonzola dolce and give another light toss. Add more salt and pepper to taste, if needed. Serve alongside ribs.
Servings • 4
Source: Yelena Caputo, Tony Caputo's Market & Deli