Browned + Braised Short Ribs

These were SO easy and beyond good. My family is in the meat business. My brothers are tough critics. EVERYone wanted more.

Seared + Braised Short Ribs with Soy,

Honey + Vinegar

**Adapted from NYT Recipe

Serves 4

2.5 lbs shortribs, fat trimmed, on the bone

3 tbsp Olive Oil

2-3 white onions

1 head garlic, skin on, halved horizontally

½ cup apple cider vinegar

½ cup low sodium soy sauce

3 tbsp honey

4 cups low sodium chicken stock

Fresh sage

Chopped parsley for garnish

Pre heat over to 300 degrees. In an oven proof deep pot, heat 1 tbsp oil on medium high. Add shortribs flat side down and cook 4-6 minutes until deep brown. Flip sides. Cook. Remove to a plate. In ribs are SUPER fatty, skim excess junk out of pot, and add in 2 tablespoon remaining olive oil. Saute onions with garlic until golden. Add honey until bubbling amberish caramel / but be very careful NOT to burn the sugar. Just before the turning point, deglaze with cider vinegar and soy sauce. Let simmer and reduce until about half. Add in chicken stock and fresh sage. Let bubble for a minute or two. Add back in short ribs to pot. Turn off heat. Put entire pot COVERED in oven. Cook for 3 hours without touching. Remove lid. Turn oven up to 425. Return uncovered pot to oven and cook for 35 minutes. Remove / let cool to room temp. **If you’re feeling saucy, skim some of fat from remaining pan juice and add juice to sauce pot. Reduce further for a concentrated sauce for ribs. Serve with chopped parsley.