Chicago Mag has put up the first tantalizing look at their December issue — it’s a Front Burner video/recipe featuring Urban Belly chef Bill Kim as he walks us through his restaurant’s extremely delicious-sounding Short Rib Fried Rice.
As with all Front Burners, the recipe for the dish follows. But be warned: As we read through, with drooling plans to make this for dinner tonight, we realized that the listing of the short rib prep at “20 minutes” is way misleading. In fact, it’s 20 minutes active prep, and then you need an additional overnight in the fridge for marinating. Le sigh. If you can’t wait 24 hours, it’s just eight bucks at the restaurant.