Ask the butcher to cut the short ribs into pieces for you. You can braise them a day ahead; let cool in liquid, then refrigerate. Discard fat before reheating in a warm oven.
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Rating: 5 stars
Lover this recipe. It's great to make the day before, then you can skim the fat off. Heat it up when you're ready for serving. Highly recommend. NOTE: it took extra time to reduce the sauce.
Rating: 5 stars
This recipe was AMAZING. I made it for Christmas dinner and everyone loved it. My family loved it so much they requested this dish for all our future Christmas dinners.
Couldn't wait to try this recipe, and I did for a small dinner party. Not only were the short ribs meltingly delicious, but the sauce superb. I spooned off as much of the fat as I could, then I used an old trick: wipe clean paper towels across the top of the casserole. After using a few towels, all the fat was pretty much gone!
I am using this sauce with chicken in place of a typical coq au vin sauce tonight. If it's as good as the original, I'll serve it to a dozen friends soon.
This looked delicious and I couldn't wait to try it after seeing it in FOOD at my parents over the holidays. I followed the recipe, but unfortunately the resulting dish lacked depth of flavor. I did my best to strain out the fat before reducing the sauce, but that proved difficult due to the flour. You'd almost have to completely cool the sauce, strip off the fat, and start from there. Due to the cost of the ingredients (which was part of the allure), I would not make this again.