I am starting braised beef short ribs to serve for tomorrow! This recipe (found here) is a two-day process which involves pan searing the meat and braising in the oven, then refrigerating the meat overnight and re-heating the meat on the stove the next day. This recipe is so delicious, the meat falls right off the bone when cooking. The two-day cooking process is the key to tender, succulent short ribs- YUM! I plan to serve this with rice and oven roasted brussels sprouts.
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