The test kitchen’s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible.
A fatty, greasy sauce can ruin braised short ribs. So can boring, flavorless mashed potatoes. The test kitchen explains how to make meltingly tender braised ribs, with roasted carrots and mashed potat...
How do I choose the right potato for my recipe?
Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
Here’s how to get the fat out of these notoriously fatty but flavorful ribs, then braise them perfectly.
The best food mills should produce perfectly smooth puree with little effort.
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