Equal parts impressive and easy, braised short ribs are a great recipe for cooking a day ahead and wowing guests at a dinner party or for a romantic dinner in. A two-day process may sound intensive, but this recipe slow cooks in the oven and is one of those set it and forget it recipes that comes out perfectly with not too much active work.
Keys to the Perfect Short Ribs
After slowly braising, let the ribs cool, and place them in the fridge overnight to chill. This enables us to remove the solidified excess fat that hardens when cold. An added benefit is that the ribs spend the night absorbing the flavor in the stock.
Storing and Reheating Leftover Beef Short Ribs
These ribs will last for 3 to 4 days in an airtight container in the fridge. Reheat over medium heat on a stovetop in a pot with a lid on it, checking frequently and stirring until heated through.
They can also be frozen with the sauce in an airtight, freezer-safe container that fits tightly. (Too much air in the container causes freezer burn). Freeze for up to three months. Defrost in the refrigerator and reheat on the stovetop.
Sides to Serve with Your Short Ribs
- Mashed Potatoes (My favorite)
- Polenta
- Egg Noodles
onions are translucent. Set aside for later.
water to cover the ribs. Bring to a boil, add a lid or foil, and
place in the oven for 2 hours. Add vegetables during last half
hour of cooking.
to chill overnight.
