Best Short Ribs for Brais­ing

Cruising World - - Underway - —Lynda Mor­ris Chil­dress

For this recipe, you’ll want bone-in ribs, sliced so the bone is along one side of the cut and the re­main­der is meat with a bit of fat (the fat makes it good for brais­ing). Ide­ally, it should be cut into 2- to 3-inch por­tions (as in photo above). Any butcher or lo­cal mar­ket will be able to do this for you if the meat isn’t al­ready pres­liced.

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