Braised Short Ribs — The Weekender
A cold front has settled down over the country and everyone is searching for ways to keep warm. Some people bundle up in many layers of down and wool. Others drink mug after mug of steaming hot tea. While I embrace both of those approaches, my favorite way to respond to days of deep freeze is to turn on the oven.
I make loaves of oatmeal bread, roast up trays of root vegetables and braise anything that I can get my hands on. In the last two weeks, I’ve tucked a whole chicken into a bed of sauteed leeks and white wine. I’ve made my grandmother’s famous onion and turkey legs (served over brown rice to soak up the juices). And I pulled my favorite orange Dutch oven off the shelf to make Jeff Mauro’s Braised Short Ribs.
These short ribs are ideal for this time of year because it’s no hardship to have your oven on for the nearly three hours they need to cook to tender. And though they’re rich, a small portion is just the thing to keep you warm and well-fed during the frigid nights.
They are also a particularly good choice for The Weekender, because they reheat beautifully. I like to set them to braise on a Sunday afternoon, knowing that I won’t serve them until Monday or Tuesday. That way, the flavors of the sauce can marry and I can spoon off the excess fat that the ribs always release.