The cooking method of braising, which comes from the French word braiser, refers to the original technique of cooking meat in a covered pot over glowing hot coals. In present day, the braising process involves first searing the meat at a high temperature, and then finishing in a covered pot at a lower temperature and slow cooking for a couple of hours. One of the best cuts for braising are the short ribs. Located in the area below the chuck and the rib on the cow, this mouthwatering cut gets the deep flavor of chuck roast and the rich marbling of rib steaks. When braised, the result is a tender, aromatic, juicy, “fall off the bone” dish that’s guaranteed to make you explore the city to see who makes it best.
Short Rib Secrets
IT TAKES TIME
Pastrami Style Short Rib @Ariete, Coconut Grove
“We take a classic beef rib and brine it for 7 days and then smoke it until it’s fork-tender. This dish is the ultimate comfort food for me.”
— Chef Michael Beltran
YES, PLEASE!
24-Hour Braised Prime Beef Short Rib @Chef Adrianne’s, Kendall
“Our technique is classic French slow simmer. We quadruple the amount of garlic and wine you’d find in a standard recipe. It’s food for the soul!”
— Chef Adrianne
MELT IN YOUR MOUTH
Braised Short Ribs of Beef @Society BBQ, Little River
“The rack of ribs is unassuming until you smoke it, the meat slowly cooks in its own fat from the inside to create a fatty, meaty, smoke-laced experience.”
— Chef Richard Hales
