Braised Short Ribs

Recipe Below...

This recipe, from the October 2008 issue of Bon Appetit, embodies cozy cool-weather comfort food. The simple ingredient list and even simpler slow cooker technique render Braised Short Ribs as easy to prepare as they are scrumptious. An amalgam of rich, hearty flavors and an easy-yet-impressive presentation will make this entree a favorite in your regular rotation.

Notes:

Choose meat that appears bright red and moist, rather than meat that is dry or dark in color.
Purchase your meat in the morning, if possible, as meat may dry out in the open display case. Either prepare the meat immediately, or place it, wrapped, into the refrigerator.
Be sure to have your butcher cut the short ribs along the bone, so that there is one bone in each piece of meat.
Choose short ribs that have a generous amount of white marbling throughout. Marbling represents the fat content dispersed throughout the meat--generous marbling indicates a more tender cut.
Prior to placing the ribs into the slow cooker, trim the fat from the meat side of the rib (the side opposite the bone). Trim any excess fat surrounding the bone, as well. The fat melts down into the sauce, and excess fat may result in an overly greasy sauce.
This entree is amazing right fromt the slow cooker. If you have some extra time, though, the dish will be leaner if it is cooked, cooled, the fat skimmed from the top, then reheated prior to serving.

The Recipe:

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Comments

[Gail]

Looks wonderful and easy. We were just out to dinner and one in the group sent his braised short ribs back. They were fatty and NOT on the bone. I'm going to make this and take it to their house for a great dinner.
thanks. gail