Burrr! Now that fall has quickly faded to winter here in Atlanta, it’s time to think about all that comforting winter food. Nick is brilliant with slow cooked meats, and likes to keep them seasonal. Pulled Pork in the summer for BBQ, Pot Roast in the fall, then Brisket Stroganoff and now the Short Ribs! There is nothing more comforting than Nick’s 36 Hour Short Ribs. Right now he’s marinating it in a Korean marinade and serving it up with plum wine braised cabbage and granny smith apples! Yum!