Riad's Braised Short Ribs
Once considered a peasant dish, short ribs—rectangles of beef usually taken from the chuck cut—are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than meat, short ribs consist of generous layers of meat and fat, and require long, slow, moist-heat cooking to release the beef’s succulent flavor. This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
When preparing this recipe, first brown the short ribs to render the excess fat and build a strong foundation for the dish; the juices and pan scrapings will be used to enrich the cooking liquid. Then, braise the short ribs to yield the most tender, flavorful meat.