Friday, May 16, 2008

Braised Short Ribs

Yesterday, after returning from my favorite butcher, I started the two-day process of making braised short ribs. Even though it takes a long time to prepare, this dish is actually quite easy. I use a recipe from Epicurious and follow it pretty closely.

Once you get everything in the pot all you have to do it let it simmer. I like to let the ribs sit in the braising liquid overnight. In addition to giving the meat more time to marinate, you're able to skim a fair amount of fat from the liquid before reheating.

This is a wonderful dish to serve to company since everything is ready ahead of time. Simply reheat the ribs the second before serving. Then, remove the ribs and allow the liquid to reduce into a gravy.

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