如果我不得不列出我的前十个寒冷天气的舒适食品，牛肉短肋骨将排名第一，第二，甚至第三，我知道我并不孤单。这种经常被忽视的剪裁如此出色的是，其浓密，钢结棒的肉和结缔组织，它在烹饪时会变软，以帮助创建柔软的，味道浓郁的酱汁。仅仅暗示着炖的短肋骨的建议就可以引起任何经历过自己精致品味和温柔的人的愉悦吟声。

第一件事你需要知道的关于烹饪商店rt ribs is that they must be braised, an age-old technique that requires more patience than accuracy. The magic of braising (slowly cooking in a covered pot with a little bit of liquid) is that it transforms the tough, rugged texture of short ribs into fork-tender meat and creates a sumptuous sauce along the way. Attempting to cook short ribs by any other method, such as roasting or grilling, would leave them impossibly tough. For guidance on buying the best short ribs, see panel below.

While the braising technique ensures fall-apart tenderness, I use a few other tricks to boost the flavor of my short ribs. For instance, in the recipe红葡萄酒腌制的炖短肋骨, I treat the ribs to an overnight soak in a spiced wine marinade, which leaves the meat deeply infused with flavor. In theAsian-Glazed Braised Short Ribs食谱，在炖前一天，我用香料芳香的香料擦肋骨。香料渗透到味道丰富的牛肉中，为整盘的味道增添了令人愉悦的异国元素。然后，我用甜的釉将肋骨涂成肋骨，然后在食用前在肉鸡下运行。我还喜欢玩弄我如何完成炖的短肋骨；例如，我创建了一个丰富的ragù来服务面食（Short Rib Ragù）通过切碎煮熟的肉并将其加回酱汁中。

成功地炖

无论您选择哪种食谱，这里有一些炖的指针：

Choose a heavy pot用盖子（理想情况下是荷兰烤箱），可以贴合肋骨。它们可以重叠（您也可以将它们放在两侧），但不要将它们堆叠在一起。

Be sure the meat is thoroughly dried在褐变之前。湿肉会粘在锅上，不会平均变褐色。

褐色肋骨over medium heat; it should take 3 to 4 minutes per side. If the ribs brown too quickly over heat that’s too high, you could scorch the meat and the pan; brown the ribs too slowly and the meat will dry out.

盖住锅将羊皮纸放在原之前。羊皮纸减少了锅中的顶空，这有助于产生更浓缩的酱汁。将羊皮纸延伸到侧面有助于收紧盖子的密封。

购买短肋骨

Short ribs are the meaty ends of the beef ribs from the hardworking chest and front shoulders of cattle. The meatiest short ribs with the best ratio of fat and bone come from the chuck—the labels might say beef chuck short ribs or arm short ribs. Look for well-marbled, meaty ribs, firmly attached to the bone, and without a huge amount of surface fat.

您可能会发现短肋骨切开了两种方法：英语风格，是2到4英寸的片段，带有一部分肋骨，或侧面样式，或侧面是1-1/2至2英寸的条带，其中包含多个骨骼片段。这里的食谱经过英语肋骨测试，因此我建议您也使用它们。但是，如果您只能找到面力的肋骨，就可以 - 我可以互换使用它们。避免无骨短肋骨，因为在骨头上煮熟的肉将提供最佳的味道。

When trimming the short ribs, remove only the thickest layers of external fat. Don’t remove the internal layers of connective tissue or the ribs will begin to fall apart, and don’t remove the silverskin or membrane that holds the meat to the bone.