Braised Beef Short Ribs with Guinness and Prunes

3 comments

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

Rich, fork-tender short ribs usually need an overnight rest to get rid of the grease. We wanted the fat gone by dinnertime—no bones about it.

SERVES6

WHY THIS RECIPE WORKS

To develop a short ribs recipe with fork-tender meat and a silky, grease-free sauce in just a few hours, we chose boneless ribs, which are significantly less fatty than ribs with bones. We missed the body that the bones’ connective tissue ...

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