The Best Braised Short Ribs | Home Movies with Alison Roman

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than beef.

Introduce the recipe and mention it's from the cookbook 'Nothing Fancy'.

Explain the goal is to keep the short ribs crunchy and browned, not soggy.

State that instead of using red wine, beef broth and vinegar will be used for a savory flavor.

Go to the butcher to select short ribs, mentioning they are about 6 pounds.

Cut the short ribs between the bones, ensuring each piece has one bone and surrounding meat.

Season the short ribs on a sheet pan with salt and lots of pepper.

Prepare the aromatics: cut onions and slice 6 cloves of garlic, mentioning the garlic doesn't need to be perfect.

Discuss the use of Yukon Gold potatoes for their ability to hold up during cooking and provide creaminess.

Heat a neutral oil (grapeseed, canola, or vegetable) in a large pot for searing the short ribs.

Sear the short ribs bone side up to start, allowing them to brown on all sides, taking longer on the first side.

Check for brown bits forming in the pot and note the fat rendered from the short ribs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens