We love all the food at Double Zero, but the one dish we always order is the short rib ragu. May we get the recipe to try at home for special occasions? — Scott McEwan, Atlanta
When Double Zero’s executive chef Zachary Lanier shared this recipe, he wrote, “What is not to love about this dish? The slow-cooked braised short rib-turned-ragu is tender and satisfying. This dish is definitely a labor of love, but totally worth it. Pair with your favorite short pasta and enjoy.”
When we were ready to test the recipe, we had trouble finding boneless short ribs, so we made the dish with 4 pounds of bone-in ribs (to account for the weight of the bones), following all the same steps, but when we removed the ribs at the end of the braising, we slipped out the bones before following the remainder of the recipe.
From the menu of ... Double Zero, 1577 N. Decatur Road, Atlanta; 404-991-3666, doublezeroatl.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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