How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it!
Braising is a wonderful and basic cooking technique that uses a slow, wet heat in a covered pot. It’s great for cuts such as chuck, flank, brisket, rump and round. In fact, cooked properly, these cuts can be more delicious than more tender cuts. I’m using short ribs in this recipe, but the method can be used to wonderful effect on any other tough cut of meat.
Short ribs can be butchered three ways: English, flanken or boneless. In English style, the ribs are cut parallel to the bone, with one bone per cut. In flanken style — which originated with the Jews of Eastern Europe — the ribs are cut across the bone. With English style, you get relatively uniform chunks of beef. With flanken style, you get a sauce with more body and flavor because the cut bones enrich it.
You also can get boneless, which we used in this recipe. They cook a little faster than ribs with bones, and you get more meat for your money (you’re not paying for the bone weight).