I love this type of slow cooking and it’s perfect for the season. Definitely let those short ribs sit overnight. I suggest pairing this with a deep, chocolate-rich red blend, the music of Tobias Hume, and Isaac Bashevis Singer’s short story “Henne Fire.” Bon appétit!
Short ribs are fatty beef ribs, cut literally into short pieces. They sometimes referred to as flanken style, to differentiate them from spare ribs.
When short ribs are braised, the meat becomes soft, tender, and velvet-like.
Similar to pulled pork, the tender texture of prepared short ribs is why I love this cut of meat. Plus, you serve the meat with the accompanying red wine-based reduction that is rich and flavorful. Once prepared, these ribs pair perfectly with a potato mash, polenta, or risotto, for an extra-special meal.
I chose risotto for my “side,” and decided to make it green using spinach. The combination of short ribs and risotto is a meal you could have at an upscale restaurant, for which you would pay dearly! But short ribs are truly simple to make. Plus, they are relatively inexpensive – not what you’d think from the menu price!
Braised Short Ribs
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