Braised Short Rib

Ingredients

1 package short ribs (store bought usually has 4-5 chunks)

Oil with high smoking point

1 large yellow onion, chopped

2-3 carrots, peeled and chopped

3 garlic cloves, crushed and minced

1-2 cups, braising liquid (see notes)

2 bay leaves

Optional spices to your liking

Directions

1. AS SOON AS YOU BRING THE MEAT HOME, SEASON GENEROUSLY WITH SALT AND RUB IN ALL SIDES, AND LET IT SEASON IN THE FRIDGE OVERNIGHT! Freeze if not cooking the next day.

2. Bring a large pot/dutch oven to medium-high heat. Oil the pot and sear the short rib evenly on all sides, about 1 minute per side. This should render a good amount of beef fat into the pot.

3. Once meat is brown, remove it and set it aside. Reduce heat to medium and add onions and carrots. Cook until softened about 15 minutes, or caramelized at least 45 minutes (superior flavor).

4. Add garlic and let cook until light brown, about 1 min. Reduce to low-medium heat, and add meat and braising liquid. Liquid should be to about halfway up the meat. Bring to a simmer and cover the pot with liquid. Let it cook for 3.5-4 hours.

5. Serve or have as leftovers up to 2-3 days. These test better as the meat soaks up more sauce. If using a vinegar base, it will last longer. Reheat in a pot (better than microwave).

Notes

Braising Liquid Alternatives:

1 can of beer

1:1 of soy sauce - apple cider vinegar (my favorite)

1:1 of wine - beef broth

Any reasonable combo of alcohol, vinegar, broth will work.

If you want use this recipe for weekly meal prep, use a vinegar combination as it will last longer as leftovers.