In recent years, if I see short ribs on the menu, I order them! In my humble opinion, when it comes to comfort food, nothing beats Tender Braised Short Ribs drenched in a red wine sauce!
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Let’s Talk Beef Short Ribs:
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. You will want to look for well-marbled, meaty ribs, without a huge amount of surface fat. There are two cuts of short ribs, English cut which are 2-4″ long and flanken style which contain multiple bone segments. Most grocery stores offer the English style, cut into 3″ pieces, which is what we are using for this recipe. When cooked slowly, they become ‘fall off the bone tender’. Why are we using ‘bone in’? Flavor, that’s why!
LET’S Chat ABOUT BRAISING…
Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine. That broth and wine also…
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