I decided that I would use up the last of my short ribs with a cooking technique inspired by my Mom and Marcella Hazan. I am not sure where the origins of braising in milk first started but the Italians take it to the limit in Lombardy and Emila-Romagna where the cuisine is rich and dairy is abundant. Usually the dish is used with pork or lamb but I adapted it to work exceptionally well with beef by adding Gorgonzola cheese. We all love blue cheese on a steak or burger, and adore it with tortellini. The milk imparts a sweetness to the beef, the Gorgonzola speaks for itself. If you are a fan of stinky cheese the way I am you will sprinkle some extra nobs over the beef upon serving. I used the flanken cut because that is what I had but I think that the English cut will work very well in this dish. Serve it over a flat pasta like parpadelle or fettuccine but in Italy they would probably eat it as the il secondo (main course) served with just the sauce napped over the meat. This is not the atypical heavy bleu cheese sauce, only 2 teaspoons get added before serving, but the taste is there by adding it to the braising liquid. If you prefer a lighter sauce omit the last step altogether. Whatever way you do it, do it soon because you will wonder where this dish has been hiding.

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