And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
Braised Boneless Beef Shortrib
The king of braised beef, the boneless shortrib. We begin our work on a couple of shortrib dishes but it starts right here with the method of cooking. The crispy, glistening exterior of the meat is, well, downright exciting.
And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
And there's two good byproducts from cooking shortribs, the braising liquid/sauce and the fat that congeals on top of the sauce when it's chilled., which is great for sauteing.
