It is really quite easy to make!
The Key to Braised Short Ribs
The key step is after the initial slow cooking, to let the beef short ribs cool and then chill overnight in the refrigerator. This makes it much easier to remove the generous amount of excess fat that ends up solidifying in the chilling process. The ribs also spend the whole night absorbing the flavor of the stock.
Other Tips for Great Beef Short Ribs
Use good wine. You must use a good bottle of wine, a wine you like to drink. The better the wine, the better the result.Use veal stock. Veal stock can be hard to find. We got ours at our local butcher. Use it if you can get it. If not, beef stock will do.
The recipe on which this dish is based came from the Campton Place restaurant in San Francisco. (We found it in a magazine years ago, but we can’t identify which magazine from the clipping.) To freeze these leftover short ribs, freeze them with their sauce in an airtight, freezer-safe container that’s a tight fit for them (you don’t want too much air in the container or they’ll get freezer burn). Or, place them in a freezer-safe zip top bag and remove all the air. Freeze for up to three months. Defrost in the refrigerator and reheat on the stovetop.
Sides To Serve with Your Short Ribs
Creamy Polenta Garlic Mashed Potatoes Cheesy Risotto with Leeks and Crispy Sage Zucchini and Spinach Gratin Cider Vinaigrette Roasted Root Vegetables
During the last 1/2 hour of cooking, add back in the vegetables. Serve over mashed potatoes, egg noodles, or rice.
