dinner

Making braised short ribs in my own kitchen

Making braised short ribs in my own kitchen

One of my 2018 cooking resolutions was to cook at least 10 things this year that I never have before. Somewhere near the top of my list was short ribs. 
You can hardly eat at a restaurant now without seeing short rib in some form on the menu: braised, atop french fries as a poutine, in ravioli. The beef is sumptuous and versatile — and, it turns out, not complicated to make. 
Maybe because the restaurant dish tends to come with a higher price tag than other proteins, I assumed there was a lot of labor involved in breaking down short ribs and cooking them into the tender meat suitable for serving. There is some truth to this. But I promise: If you can make a stew, you can make short ribs.