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Preparation 1. Preheat oven to 375°F.
Last week, you learned how to quickly grill a flank steak to save yourself from turning it into a leather belt. Today, we slow things down and learn how to braise short ribs. Short ribs are laced with connective tissues, which make it a tougher cut than other rib cuts like prime rib . But New Orleans chef, Donald Link, created a recipe for us that follows the idea of cooking leathery cuts of meat in a “low and slow” fashion (read: low temperature, long hours).