Braised Beef Short Ribs with Guinness and Prunes

5 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.

SERVES 6

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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