Wine-Braised Short Ribs
With a bit of time and one surprising ingredient, you can make restaurant-quality short ribs at home.
Why This Recipe Works
To create a short-rib dish with tender meat and a silky, complex sauce, we opted for easier-to-find and meatier English-style short ribs over flanken-style ribs. While we loved the rich, deep flavor we got from searing the beef ribs, we didn't like the extra time and mess. Instead we braised the ribs, uncovered, in the oven. This step allowed the oven to do the browning for us, imparting just as much meaty, roasted flavor. White wine, as opposed to red wine or port, added acidity that contrasted with the richness of such a fatty cut of meat. Defatting and reducing the braising liquid concentrated it into an ultraflavorful, rib-coating sauce.,/p>
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