Serious Eats! Braised Short Ribs With Honey, Soy, and Orange

Short ribs are a beef cut that requires a long, slow cooking process. That’s because the tough, collagen-rich connective tissue between the ribs needs to break down into tender gelatin. They are not a one-minute steak, but they do reheat well. That means you can get the prep done on a weekend morning, go off and enjoy your day, and come back to a nearly complete dinner.

http://www.seriouseats.com/2017/02/how-to-make-braised-short-ribs-honey-soy-orange.html

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