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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.




Cook's Notes

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.

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How would you rate this recipe?
  • ALR5925555DW
    8 MAY, 2017
    This was tasty enough, but it was nothing that special other than Mom's Sunday pot roast. With all those nice ingredients, it was still just good, but not outstanding. Easy to make, but I would like to warn readers, perhaps cook in a baking bag instead of a casserole. It is SO SO VERY greasy, there was a thick layer of grease over everything in my kitchen later. Short ribs are delicous but so fatty.
  • roxdesai
    8 SEP, 2012
    Have been making this since it first aired , my family loves it. Fairly simple to make. Great dish to make in fall and winter . The house smells delicious as the ribs cook. I make this in large batches and freeze the extras.

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