Simple Braised Short Ribs

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   1. If there is time - pre-salt/pepper the meat 8 hours- days before (helps tenderize and deeply season the meat). Cover loosly with paper towels and refrigerate.

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   2. Preheat oven to 200-250/300-350 (~8 hours+/~3-4 hours)

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   3. Pat meat dry with paper towels.

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   4. In a large heavy casserole over medium heat warm oil then add meat (DO NOT CROWD THE PAN - use two if needed). Brown the meat slowly - until deep brown on all sides (20-25min).

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   5. Set meat aside and pour off fat. Deglaze pan with alcohol, getting up the fond.

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   6. Layer bottom of pan with onions. Then add meat, then add another layer of onions. Sprinkle with peppercorns and add in stock (with meat not totally submerged), and honey.

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   7. Bring liquid to simmer on the stove. Cover with parchment paper then transfer to the oven for above time.

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   8. Remove meat/onions and cover.

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   9. Reduce liquid by ~1/2 and skim off the fat.

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    10. Pour sauce over meat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.