02/08/2024
I love eating beef short ribs but it's a dish I rarely make. It's a serious investment of time but when I decide to make it, I make sure it is a fall off the bone tender portion of succulent meat. Previously, I've only made this dish with a 72 hour sous vide then finished off with a sear but this time I tried the stove top method where I braised it in red wine and herbs for 3 hours. Even though, I complained under my breath that I had to chop my mirepoix, its a very important step in preparing this dish. It turned out pretty darn good too! If you want my recipe then you'll just have to come over to try it. ๐I can't wait to make this again!