Tender Braised Short Ribs

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!(This post contains affiliate links. I may make a commission  from sales but your price remains the same.) Let’s Talk…

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!
(This post contains affiliate links. I may make a commission  from sales but your price remains the same.)

Tender Braised Short Ribs with a red wine sauce in a pot set on a table, surrounded by silverware and a wooden spoon

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…

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