29 January, 2014
Braised Short Ribs
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.