Braised Short Ribs

The first time I invited friends over for a casual dinner of these savory tomato and beer flavored short ribs with rustic mashed potatoes, you might have thought that I had made the fanciest dinner imaginable. There were so many “oohs and ahhs” over these succulent short ribs they have become one of my fall back dishes ever since. (The mashed potatoes had their fans as well.) When you want a truly hearty and delicious meal this is a combination that I recommend.

Short ribs come from the chuck portion of the cow and are cooked in many different ways. I am partial to long braising for a tenderizing effect that also brings out their rich and intense flavor. Korean short rib dishes involve marinating and then quickly barbequing them on high heat. French Pot au Feu, a kind of beef soup with vegetables, features short ribs that become fork tender when allowed to cook in liquid on a low simmer for a few hours. This slow cooking method contributes a deep beef flavor to the broth. 

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