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Braised Short Ribs

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I made these short ribs for a private dining client a few weeks ago.   The recipe is a little time consuming but certainly easy and  approachable enough for any home cook.  I used one of my favorite cooking methods in this recipe, braising.  Braising basically means taking a tougher cut of meat, browning it in a hot pan and then covering with some sort of richly flavored liquid and cooking low and slow for a few hours. It may not be best when you’re  looking for a fast meal after work, but these short ribs will  certainly shine at your next Sunday dinner or potluck. Short ribs  often taste best a day after resting, so if you can, get them through the three hour braising, cool and then refrigerate them. The next day,  pop them in the oven for 30 minutes and you’re set. They’re worth the extra time and effort.

Big, beautiful short ribs before I seasoned and started browning them.

Big, beautiful short ribs before I seasoned and started browning them.

Seasoned and in the smoking hot pan, getting browned and crusty on all sides!

Seasoned and in the smoking hot pan, getting browned and crusty on all sides!

After all the short ribs were browned, I braised them in the oven for 2 1/2 hours.  Cooled them in the braising liquid overnight.  All the client had to do was heat in the oven for 30 minutes and then serve!

This shot was taken when I was preparing this recipe for a private dining client. After all the short ribs were browned, I braised them in the oven for 2 1/2 hours. Cooled them in the braising liquid overnight. All the client had to do was heat in the oven for 30 minutes and then serve!

Braised Short Ribs served over creamy, cheesy polenta.  Polenta recipe will go up one of these days.

Braised Short Ribs served over creamy, cheesy polenta. Polenta recipe will go up one of these days.

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