This is perfect cold-weather comfort food. The short ribs require minimal setup and then simmer away until tender, and the corn pudding puffs up like a souffle but stays creamier in the middle. The pudding might be a little bland for some, but the addition of some hot peppers or cheese would do the trick. Some reviewers of the short ribs recipe suggested adding red wine or tomato paste, but I'd already made a beef stew with red wine recently and was looking for something different. I'm also one of those people who likes beef for beef . . . why cover it up with 20 spices and seasonings? You might as well eat chicken or tofu. Aside from a few vegetables, these short ribs needed no enhancement -- they were perfect.
The corn pudding recipe calls for cornmeal (which I didn't have), but I read on
Wikipedia that in the US the finely ground stuff is known as corn flour (which I did have). I figured I would like the finer texture anyway, since I'm one of those rare people who doesn't care for cornbread and its gritty texture. Plus, it was an excuse not to run out to the grocery store!
