Turn the rules of braising upside down for hands-off, slow-roasted meat allll winter.
, I would have have ratted you out to the sous chefs. For years I had witnessed giant vats of short ribs being submerged in a simmering mixture of red wine and beef stock, and I thought that was the best way—maybe the only way—to cook them. I thought those chefs knew best.
Well, turns out those fancy pants French-trained chefs didn’t know what our own Chris Morocco knows, which is that beef short ribs have so much marbling, collagen, and integrity that they can handle all kinds of long stints in the oven, and they don’t need to be covered in liquid in the process.This recipe turns the rules of braising upside down for a hands-off method that is easier, more delicious, and texturally more awesome. And it all happens while you do nothing.
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